Madras chicken curry / Tamil Nadu style chicken gravy recipe – easy to make simple, delicious spicy gravy. As the name implies its typical Chennai (formerly known as Madras) style Kozhi Varutha kari, a very common spicy gravy which can be either like a thick masala or semi-gravy. We always make chicken or mutton gravy with freshly ground masala, often using ammikal…. 😥 i can still sense the sunday morning kuzhambu thalikkum vasanai in the air 😛 smells nostalgic! Today, I am sharing my favorite chicken gravy..what more can you expect from a Chennai girl 🙂 Call it however you want it… curry or masala or gravy (adding ground coconut paste at the end can get you a light creamy gravy- check this Madras Chicken Kuzhambu version) which is a regular at my place on sundays and i have nothing to intro more on this…. the taste speaks for itself!
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|Ingredients for the masala|
|Dry red chilies||6 chillies (kundu milagai or long chilli)|
|Coriander seeds||2 tablespoons|
|Black peppercorns||1 teaspoon|
|Fennel seeds||1 teaspoon|
|Cumin seeds||1 teaspoon|
|Onion||2 cups (chopped)|
|Tomato||1/2 cup (chopped)|
|Cinnamon||1 inch stick|
|Star anise||2 petals|
|Ingredients for the Gravy|
|Chicken (naatu kozhi / country chicken preferred)||1 pounds or 1/2 kg (Marinate with 1/2 teaspoon salt and turmeric powder)|
|Bay leaf||2 leaves|
|Curry leaves||5 leaves|
|Salt||1/2 teaspoon (or to taste)|
|Curry leaves||1 sprig for garnish|
Check out our other South Indian style chicken recipes – Chicken Kuzhambu Muniyandi Vilas Style Kudamilagai Kozhi Varuval Chicken Sukka Chicken Chettinad Recipe Pepper Chicken Kuzhambu Naatu kozhi kuzhambu Chicken curry Kozhi Kari Kurma – சிக்கன் குருமா CHICKEN SALNA Side Gravy for Biryani
To start with, clean chicken pieces and marinate with little salt and turmeric powder.
Heat 3 tablespoons of oil in a pan and start toasting the spices – Dry red chilies, coriander seeds, black peppercorns, fennel seeds & cumin seeds. Just toast for few minutes over medium flame.
Once the spices are toasted, add in chopped onion, tomatoes, garlic and ginger. Saute for 3 to 4 minutes until the onion becomes translucent.
While sauteing, add in the whole garam masala…cinnamon, cloves, cardamom & star anise. Saute for few minutes and switch off. Let this cool a bit.
Grind this in a mixer.. you may add little water to run the mixer.
Make a smooth paste as shown and keep this aside.
Heat oil a big frying pan and temper with few bay & curry leaves.
Now add in the chicken pieces to the oil.
Saute the chicken the hot oil until the flesh cook half way through.
Add in the ground masala and saute along with the chicken.
Add salt and 1/2 cup water to the chicken.
Cover and cook over low medium flame for 10 minutes.
Once done, the chicken will be fully cooked and gravy will look thick with oil separating on the top.
Garnish with more curry leaves and switch off! Serve as a side dish for piping hot idlis, kal dosai, roti or even rice.
- Serves 3- 4 adults
- Excellent side dish for hot idlis, kal dosai, chapati… even with simple rasam sadam.
- Try to make this dish with Naatu Kozhi / Country Chicken / Cornish Hen.
- Any cooking oil is fine but Nallennai brings in that homely touch!