Chicken Korma Chettinad Recipe

Name: Chicken Korma Chettinad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken thighs - 1.5 Lb; Onion red large -1; tomato - 2 large; Coriander seeds - 5 tbl sp; Red Chillis - 4; Cumin seeds - 1 tea sp; Fennel seeds - 1 tea sp; Coconut flakes - 2 tbl sp; Bay leaf - 1; Cinnamon stick - 1; cloves - 3 pcs; Oil 10 tbl sp

Servings: persons

Chicken thighs - 1.5 Lb
Onion red large -1
tomato - 2 large
Coriander seeds - 5 tbl sp
Red Chillis - 4
Cumin seeds - 1 tea sp
Fennel seeds - 1 tea sp
Coconut flakes - 2 tbl sp
Bay leaf - 1
Cinnamon stick - 1
cloves - 3 pcs
Oil 10 tbl sp

1
Paste preparation
2
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3
Fry coriander seeds, cumin, fennel and coconut in 5 tbl sp oil to golden brown finally add tomatoes and fry till tomatoes loos shape.
4
cool & grind to paste (add required water)
5
Stove top cooking
6
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7
Add 5 tbl sp oil to sautee pan, fry bay leaf, cinnamon and cloves to brown color.
8
Cut the chicken into 1 cm cube pieces and add to this pan
9
Once the reddish color turns white add the ground paste. Simmer in low heat for 30 min (for chicken with bones) or 15 mins (for bone less chicken). When done, oil should be floating on top of the gravy.
10
Garnish with chopped coriander.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Chicken thighs - 1.5 Lb, Onion red large -1, tomato - 2 large, Coriander seeds - 5 tbl sp, and more.

Yes, Chicken Korma Chettinad falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Korma Chettinad

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