Mr.KALYAN (BCTCA 3RD sem) is a dedicated and diligent, young aspirant who is exceptionally good at his culinary arts. IIHMCA has selected him as the Chef of the Day.


For Marination

  • 500 gm Chicken cut with bones
  • 30 gms Ginger Garlic paste
  • 20 gms Salt
  • 10 ml Lemon juice
  • 10 gms Turmeric powder


For Paste

  • 100 gms Khus khus
  • 50 gms Til seeds
  • 30 gms Coriander seeds
  • 20 gms Cumin seeds
  • 15 gms Fennel seeds
  • 50 gms Ginger Garlic chopped
  • 100 gms Desiccated coconut
  • 5 gms Pepper corn,
  • 5 gms Cloves
  • 5 gms Green cardamom
  • 5 gms Star anise
  • 5 gms Cinnamon stick
  • 10 gms Whole red chilies
  • 50 gms

For Gravy

  • 300 ml Oil
  • 50 gms Ghee
  • 5 gms Whole red chilies
  • 2 sprigs Curry leaves
  • 5 gms Mustard seeds
  • 5 gms Cumin seeds
  • 25 gms Ginger garlic paste
  • 120 gm Shallots, sliced
  • 5 gms Green chilies
  • 175 gms Tomatoes
  • 50 gms Tamarind
  • 5 gm Salt to taste
  • 20 gm Turmeric powder
  • 20 gms Red chili powder
  • 10 gms Garam Masala powder


Marinate The Chicken

  1. Mix chicken with salt, ginger garlic paste, turmeric and lime juice in a large bowl and keep aside for ½ an hour.

Make The Chettinad Masala Paste

  1. Add coriander seeds, cumin seeds, fennel seeds, poppy seeds, garlic, cinnamon, star anise, green cardamoms, black peppercorns, cloves, and dry red chilies to a pan.
  2. Dry roast on medium heat for 1 minute, until the spices are fragrant, stirring continuously.
  3. Remove the roasted spices on a plate and keep them aside.
  4. Add coconut to the same pan and roast until it is dark brown in color, stirring continuously.
  5. Transfer the roasted spices and roasted coconut to a blender along with 1 and ½cups of water and blend to make a smooth paste.

Make the Curry

  1. Heat oil in a pan over medium-high heat.
  2. Once the oil is hot, add mustard seeds, cumin, red chilies whole, curry leaves and shallots and fry until they turn lightly brown, stirring frequently.
  3. Add ginger garlic paste and cook until the shallots are nicely browned.
  4. Now add the marinated chicken and cook for 4-5 minutes, stirring frequently.
  5. Add the Chettinad masala paste, tomatoes, and green chilies and cook for 3-4 minutes.
  6. Add turmeric powder and Guntur chili powder and mix well.
  7. Add tamarind pulp and cook for a minute.
  8. Now add 1cup of water and mix well.
  9. Reduce the heat to low.
  10. Cover the pan with a lid and cook for 40-45 minutes until the chicken is cooked well. Stir a few times in between.
  11. Check the seasoning, and sprinkle generous amount of coriander leaves and serve hot.

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