Meal Prep · Indian
Chettinad Chicken Gravy
Experience the bold and aromatic flavors of South India with this authentic Chettinad Chicken Gravy.
Ingredients
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Step-by-step- To prepare the Chettinad Masala: Dry roast all the ingredients for the masala (except coconut) on a medium flame until fragrant, about 2-3 minutes. Add the shredded coconut and roast for another 1-2 minutes until light golden. Let it cool completely.
- Grind the roasted masala ingredients into a fine powder using a spice grinder or blender. Add a little water if needed to make a smooth paste.
- Heat oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add curry leaves and chopped onions, sauté until onions turn golden brown.
- Add ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Stir in the tomato puree and cook, stirring occasionally, until the oil separates from the mixture (about 5-7 minutes).
- Add the ground Chettinad masala paste and cook for 3-5 minutes, stirring continuously, until the raw smell of the spices diminishes.
- Add the chicken pieces and salt to taste. Mix well to coat the chicken with the masala. Cook for 5-7 minutes until the chicken changes color.
- Pour in 1 to 1.5 cups of hot water, bring to a simmer, then cover the pan and cook on low heat for 20-25 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
- Uncover and cook for an additional 5 minutes to thicken the gravy to your desired consistency. Garnish with fresh coriander leaves if desired and serve hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 45 g |
| Fat | 25 g |
| Carbohydrates | 15 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chettinad Chicken Gravy in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Portion the gravy into freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of water if the gravy is too thick. Alternatively, microwave in short intervals, stirring in between.
Chef’s Corner
- For an extra layer of flavor, marinate the chicken with a pinch of turmeric and salt for 30 minutes before adding it to the gravy.
- Adjust the number of dried red chilies in the masala based on your preferred spice level. For a milder version, remove the seeds.
- Using fresh shredded coconut for the masala will give a richer and more authentic taste compared to desiccated coconut.
- This gravy tastes even better the next day, as the flavors meld together beautifully.
