Tamilnadu Restaurant Style Chicken Kuzhambu/Chicken Curry

The fresh ground spices in Tamilnadu restaurant style Chicken Kuzhambu /Chicken Curry gives a unique taste to this dish. It goes well with naan, biryani or pulav.

Preparation Time: 10 minutes 

Marinate Time: 15-20 minutes 

Cook Time: 25 minutes 

Serves : 5

Ingredients:

For marinate:

Chicken with bones : 750 gms

Red chili powder: 1 teaspoon 

Turmeric: 1/2 teaspoon 

Salt to taste 

Spices to roast and grind:

Dry red chilies: 5-6

Coriander seeds: 2 tablespoons 

Black peppercorns: 1/2 teaspoon 

Cumin seeds: 1/2 teaspoon 

Fennel seeds: 1 teaspoon 

Poppy seeds: 1 teaspoon 

Split roasted Bengal gram(putnalu): 1 teaspoon 

Cinnamon: 1" stick 

Cloves : 2

Green cardamom: 1

Coconut powder: 1 teaspoon 

Others:

Onion : 2 medium chopped finely 

Tomato: 1 large chopped 

Green chili : 1 slit

Ginger garlic paste: 1 tablespoon 

Bay leaf: 1

Curry leaves: 1 sprig 

Water: 1 cup 

Method:

Mix all the ingredients listed for marinate and keep in the refrigerator for 15-20 minutes.

Dry roast all the ingredients listed, cool them off for 10 minutes and grind them into a fine powder.

Heat oil in a pan, add curry leaves and bay leaves, fry for 30 seconds. Add ginger garlic paste and fry for 30 seconds. Add onions and green chilies and sauté till they turn translucent. 

Add tomatoes and cook until they turn mushy. Add the masala powder and fry for 2 minutes. Add marinated chicken and fry for 7-8 minutes. Add water, mix well and close lid for 10 minutes. Open lid, turn off the stove when chicken is done. Garnish with cilantro if you wish.

Serve hot with naan, biryani or pulao.