Ingredients

• Part A:
• 1kg - chicken, 3-inch cubes
• 250g - chopped onion
• 25g - shredded ginger
• 25g - shredded garlic
• 4 - green chillies
• 2 - small dry red chillies
• 4 tsp - ghee
• 2 cups - water (total 300ml)
• Part B:
• 2 tsp - black pepper
• 2 tsp - green cardamom
• 1 small stick - cinnamon
• 4 - small bay leaf
• Part C:
• 1 tsp - coriander powder
• 1 tsp - madras curry powder
• 2 tbsp - salt
• Part D:
• 2 tsp - tamarind paste
• 1 small bunch - fresh curry leaves

How to Make Chicken Chettinadu

• Put all part A items in a pressure cooker and put on high flame; cook till 5 whistles (approximately 10 minutes).
• Meanwhile, take all items of part B and grind into a coarse powder.
• Add the powder and all the items of part C into the pressure cooker. Cook (with the weight off, but the lid on) on low heat for 25 minutes.
• Add all the items of Part D and simmer for 10 minutes with the lid on.
• Serve with naan/tandoori roti or steamed rice with pickle and plain curd.