Chicken chettinad with lemon rice

Learn how to cook Chicken Chettinad with Lemon Rice!
They are best cooked in the amazing cookware from Amazon.

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Borosil Basic Glass Mixing & Serving Bowls With Lids, Microwave Safe Bowls-www.amazon.in/dp/B07YNSHQSB?&tag=chefajaycho09-pd-21

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Amazon Brand - Solimo Upright Revolving Plastic Spice Rack- www.amazon.in/dp/B07P6XLPR2?&tag=chefajaycho09-pd-21

Bergner Sherry Non-Stick Cookware Set 4Pc- www.amazon.in/dp/B09GF4LSH1?&tag=chefajaycho09-pd-21


The Chettinad Curry can be used not only for Chicken but also for Paneer!
What’s stopping you? Learn this tasty recipe & make it today!

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Chicken Chettinad Ingredients

Chicken 500 gms
Cinnamon 1 inch
Star anise 1 pc
Curry leaves 2 tbsp
Green cardamom 2 pcs
Curry leaves 7-8 pcs
Onion chopped 1 cup
Tomato paste ½ cup
Turmeric powder 1 tsp
Salt 1 tbsp
Oil 2-3 tbsp
Ginger garlic paste 1 tbsp
Coconut milk 100 ml
Chettinadu masala 2 tbsp

Ingredients For The Chettinad Masala:

Fennel seeds (saunf) ½ tbsp
Black peppercorns ½ tbsp
Cumin seeds ½ tbsp
Dry red chillies 6-7 pcs
Coriander seeds 1 tbsp
Dagad phool 1 tbsp
Curry leaves 11-12 leaves
Cloves 8-9 pcs
Cinnamon 1 ½ inch
Star anise 3-4 pcs
Pipla 3 pcs


Make Chettinad Masala:
Dry roast fennel seeds, black pepper, cumin, dried red chillies, coriander seeds, curry leaves, dagad phool, cloves, cinnamon star anise and pipla till fragrant and slightly darkened.
Transfer it to a mixer jar and make a fine powder.

Prepare Chicken Chettinad Curry:
Clean and wash chicken.
Marinate chicken with salt, red chilli pwd, turmeric pwd and chettinad masala. Keep aside for 15-20 mins.
Heat a pan, add oil, green cardamom, star anise and cinnamon.
Then add chopped onion and saute until it's golden brown.
Add ginger garlic paste with some water and saute them.
Then add marinated chicken and partially cook chicken.
Later add tomato paste, curry leaves and cook further.
Add chettinad masala, coconut milk and some water.
Cook till it gets thick gravy and serve hot.


Lemon rice

Boiled rice 250 gms
Oil 2-3 tbsp
Mustard seeds 1 tsp
Methi seeds ½ tsp
Curry leaves 8-9 leaves
Red chillies 1-2 pcs
Hing 1 tsp
Chana dal ½ tbsp
Urad dal ½ tbsp
Turmeric 1 tsp
Salt ½ tbsp
Lemon juice 1 pc
Coriander chopped 1 tbsp
Peanut 2 tbsp
Cashew 5-6 pcs

Heat a pan, add oil, chana dal, urad dal, cashew, peanuts, mustard seeds, methi seeds, hing, dried red chillies, curry leaves and saute them.
Later add turmeric, salt, boiled rice and toss them.
Cook for a while.
Switch off the flame then add lemon juice and chopped coriander.
Serve hot.


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