The following are the components needed to make Chettinad Chicken Gravy. These are the components you'll need to make this dish. The dish on the menu today is none other than the Chettinad Chicken, which is known for its heat. Chettinad Chicken masala is a household name, and nearly everyone's mouth waters at the mention of it. Many people love this dish because of the flavour of the coconut and ground spices used to cook the chicken. You will see how to make a delicious Chettinad Chicken gravy in this video, which you can watch right now. Small amount of oil into a clay pot. Let it sit for a while. Fennel seeds, 12 tbsp, heated oil If there are any leftover fennel seeds, toss them in with the chicken while it cooks. Fill a large bowl with water and add the other ingredients. Kalpasi is essential in the cooking of chettinad chicken. Chettinad Chicken should always be prepared with Kalpasi. After the garlic, stir in the curry leaves and salt to taste. Use plenty of curry leaves and red chilies to flavour this dish. You must decrease the amount of chilli powder while adding more red chilies. Keep the spiciness in check by paying attention to the right ratios. A similar equilibrium must be maintained when using Coriander seeds in a recipe. Add grated coconut now and roast until it turns a light golden colour, perhaps a minute or two.. The oil has yet to materialise at this point. You can see the oil rising to the surface as it cooks. Approximately a third to a half of the masala has now been produced. This texture may be achieved by cooking for a further few minutes. Immediately turn off the stove if you see this type of oil sputtering. Take out the coconut from the masala and set it aside to cool. It's not the best for this Chettinad chicken curry if the same is overcooked or burned. After the sautéing is finished, remove the contents to a plate and let them cool to room temperature for a few minutes. Culinary experts agree that the texture is appropriate because when the chilled contents are held in hand, you can feel their crunch. Fill a mixer jar with the cooled contents. Add water until the jar is full. Grind the mixture into a fine paste. Using a food processor, the ingredients are reduced to a smooth consistency. I'll now demonstrate the paste's consistency by holding up a piece to your nose. The only time it tastes well with chicken is if the texture is as smooth and delicate as this one. It has a distinct flavour thanks to the chicken and masala being separated, even though the texture is coarse. In order for the chicken and gravy to come together, you'll need a fine-grained paste. Pour oil into a second clay pot and warm it up. Onion slices and fennel seeds go into the pot once the bay leaves, cardamom, cloves, and cardamom have been cooked through. Onions come next, followed by curry leaves, which are cooked until golden brown. Garlic paste and ginger are now added to the onions that have been thoroughly sauteed. Once the ginger-garlic paste has been added, cook for 2 minutes before adding the tomato and finishing cooking. While it is common practise, it is incorrect to add the tomatoes right after the ginger-garlic paste. Ginger-garlic paste is a critical component that adds flavour and aroma to dishes. After fully sauteing the ginger-garlic paste, add the tomatoes and continue to sauté. Add the turmeric, coriander, and chilli powders, along with the salt, and cook for an additional two minutes. It's necessary to include an equal amount of both chilli powder and coriander powder. A good balance of powdered masalas must be used because the ground paste already has these components. Pour water into the pan and bring to a boil once the raw flavour of the masala has faded. We'll add the diced chicken after the masala is thoroughly cooked. I trimmed the chicken of its fat and skin and only used the meat. After adding the chicken, do not immediately cover with water. Sauté the chicken after mixing it thoroughly with the masala. We'll add the fine paste after the sauteing is finished. I'm adding finely chopped coriander leaves before the fine paste is added. The idea behind not including water at this stage is that as the chicken cooks, the water will be released. Adding the paste is what I'm doing at this point. Toss the chicken and masala together with the paste. At this point, I'm only adding a small amount of water to the mixture. Don't add too much water; a little is fine. Water is released from the chicken during cooking, making the gravy thin. As a result, I'm pressuring you to add a teeny bit of water. After incorporating all of the aforementioned ingredients, prepare the chicken by marinating it in the mixture and then cooking it. Make sure the chicken is well-cooked by leaving it in the oven for a while. Add curry leaves, coriander leaves, and gingelly oil to the prepared mixture once it's finished cooking. White rice is the perfect accompaniment to this dish. If you make this curry for lunch and serve it with dosa for dinner, you'll have a meal that is out of this world. As a result, I decided to give it a shot last night and decided to let you all know about my results. The procedure for making the ultimate chettinad chicken recipe is demonstrated in today's video. Please try this irreplaceable recipe if you want to eat something hot and spicy.