Chettinad Chicken Gravy | Kozhi Kuzhambu


Here is an authentic chicken gravy cooked in chettinad style. This is my most favourite of all the chicken gravies.


Chicken Drumstick 2 Nos
Onion (Shallots or red onion) 1 No (Chopped)
Tomato 2 Nos (Small) (Chopped)
Garlic 3 Pods
Turmeric Powder A Pinch
Chilli Powder 1/4 Tablespoon
Coriander Powder 1 Tablespoon
Salt To Taste
Oil As Required

To Grind
Grated coconut 2 Tablespoons
Fennel Seeds 1/4 Tablespoon
Poppy Seeds 1/2 Tablespoon
Cashew 4 Nos

To Marinate
Chilli Powder 1/4 Tablespoon
Turmeric Powder A Pinch
Lemon Juice 1/2 Tablespoon
Ginger A Small Piece (Chopped)
Garlic 2 Pods (Chopped)
Salt To Taste

To Temper
Cinnamon 1 Stick
Cloves 4 Nos
Bay Leaves 1 No
Anise 1 No
Black stone flower 1 No
Fennel Seeds 1/4 Tablespoon
Mint leaves little
Curry leaves A Strig


Preparation Method
  • Grind all the ingredients listed under “To grind” table to a fine paste and keep it ready.
  • Wash the chicken and marinate them by mixing together all the ingredients mentioned under “ To Mariante” table.
  • Marinate the chicken for atleast 30 minutes.

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  • Heat a pan and add the items mentioned under “ To Temper” table and fry them till the nice aroma comes out.
  • Add chopped onion( Shallot will taste much better) and saute them for couple of minutes.
  • Add chopped garlic and saute them well.
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  • Add tomatoes and cook them till it becomes mushy.
  • Add the marinated chicken and cook for 3 minutes.
  • Add chilli powder, turmeric powder, coriander powder, salt and mix well. (We have already added salt while marinating. So add salt accordingly)
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  • Add water to required consistency. Close the pan with a lid and cook for 10 – 15 minutes.
  • When the chicken is cooked well, add the ground paste to it and mix.
  • Cook in medium flame for 5 minutes.
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  • Once the gravy has reached the required consistency, turn off the flame.
  • Transfer to the bowl and serve.
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