Chettinad Chicken Masala


Coriander, Chilli, Cumin, Fennel, Black Pepper, Long Pepper, Tail Peppercorn, White Til (Sesame), Cinnamon, Cloves, Star Anise, Marathi Moggu (Kapok Buds), Bay Leaves, Green Cardamom, Stone Flower, Nutmeg, Mace, Salt



CHETTINAD CHICKEN CURRY                                                                                                               Serving : 4-6


Chicken – 1 Kg, Onion sliced – 250 g, Ginger Garlic paste – 100 g, Tomatoes chopped – 250 g, My Choice Turmeric Powder – 25 g, My Choice Chettinad Chicken Masala – 100 g, My Choice Garam Masala – 1 tsp, Coconut paste from 1 Coconut, Oil – 100 ml, Salt to taste


Cut the whole chicken into 12 pieces on the bone and without skin.  Marinate it with ginger garlic paste, My Choice Garam Masala and little salt and keep for two hours.  Heat oil in a pan and cook the onion till golden brown.  Add the ginger garlic paste, My Choice Turmeric Powder, My Choice Chettinad Chicken Masala and add the coconut paste and cook for some time and then add the marinated chicken and sauté for some more time.  Add the chopped tomatoes, salt and continue to cook.  Add sufficient water to cover the chicken and cook till the chicken is well cooked.  Serve hot with Rice.

Additional information

Packing Size

100 Gms