Chettinad Chicken Curry

Ingredients

• Country chicken, curry-cut
  900g
• Chettinad Base Gravy
  250gCBCK SKU
• Onion Tomato Paste
  150gCBCK SKU
• Gingelly oil
  40g
• Fresh curry leaves
  10g
• Chettinad masala powder
  20g
• Tamarind water (thick)
  100g
• Salt
  12g

Method

1. 1

   Heat gingelly oil; temper curry leaves and add Onion Tomato Paste. Sauté 5 min.

   temper5 min180°C→ replaced by Onion Tomato Paste
2. 2

   Add chicken pieces and sear until opaque on all sides.

   saute10 min190°C
3. 3

   Add Chettinad Base Gravy, chettinad masala, and tamarind water. Mix well.

   simmer5 min→ replaced by Chettinad Base Gravy
4. 4

   Cover and simmer on low heat until chicken is cooked through and oil separates.

   simmer25 min90°C