Chicken -I kg
Big Onion - 4
Tomato - 4
Garlic - 20 pieces
Ginger - 1 big piece
Pepper - 2 small spoons
Cumin seeds - 2 spoons
Sombu (Jeeraham)- 2 small spoons
Oil - 5 small spoons
Chilli Powder - 1/2 small cup
Coriander Powder - 1/4 cup
Cloves (lavangam) as required
Tamarind as required
Salt to taste.
Wash the chicken and cut to pieces.
Roast lightly powdered pepper, cumin seeds and sombu and keep it aside.
Heat the oil with lavangam in the frying pan or kadai, and then add onion and tomato.
Add minced garlic and ginger.
Add chicken pieces, little turmeric powder and cook for 10 minutes.
Add chilli and coriander powders, salt and mix well.
Add 4 cups of water to the pan.
When chicken is half cooked add the above roasted spice powder and mix well.
When the curry is cooked to form a thick gravy, Chicken Chettinadu is ready to be served.