Chettinad Style Boneless Chicken - Gravy

Yes we all need a break from the Diwali sweets and savories that's been doing the rounds in every household for a few days now. First it was the preparation, then the eating, and now the final stages of finishing. Need a break now. Craving for some spicy non-vegetarian dish. Right now.

Wanted to make something spicy with chicken. Had some roasted spice powder handy, so thought of coming up with something different. I call this super spicy because its fiery. So if there is one dish you want to eat which is spicy, this should be it!!!

Chettinad cuisine has a predominant flavoring of coriander, curry leaves and the heat from black pepper. This may not be as authentic as you can get in Chettinad, however I think I did justice to it. Have it with paratha's or rice, this tastes great either ways.

1/2 kg boneless chicken, washed and drained,
1 small onion, grated,
1 medium onion, finely chopped,
1 small tomato, grated,
1 medium tomato, finely chopped,
2-3 tbsp curd,
1 tsp ginger garlic paste,
8-10 curry leaves,
2 whole red chillies,
2 whole green chillies,
1 + 1 tsp turmeric powder,
2 tsp pepper powder,
2-3 tbsp roasted spice powder,(adjust as per spice intake)
2-3 tbsp oil,
Salt as per taste,

For the roasted spice powder:
1 tbsp pepper corns,
1 tbsp tsp cumin seeds,
2 tbsp coriander seeds,
4 dry red chillies,

  1. Marinate the chicken with 1 tsp turmeric powder, a little salt and curd and set it aside for 15 mins.
  2. Dry roast all the ingredients mentioned in the roasted spice powder separately until a nice aroma comes. Grind it dry into a fine powder. Cool and store it in an air tight container. 
  3. Next, heat oil in a heavy bottomed pan, add the broken whole red chillies, chopped onions, curry leaves and saute until translucent.
  4. Add the grated onion and ginger-garlic paste and saute well on high flame.
  5. Add the chopped tomatoes and saute further on high flame. Once it comes together as as thick paste add the grated tomato. 
  6. Reduce the heat and add slit green chillies, turmeric powder, 1 tsp of black pepper powder, and 1 tbsp of the roasted spice powder. Mix well. 
  7. Once the oil separates, add the marinated chicken along with the marinade. Adjust the salt and cover and let it cook in low heat for 10-12 mins. Keep stirring occasionally.
  8. Once cooked, add 1-2 tbsp of the roasted spice powder and 1 tsp of black pepper powder. Mix well and switch off the heat. Allow it to sit for 5 mins before serving.
  9. Serve hot with rice or parathas.

Finger lickingly delicious!!!!

Enjoy :-)

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