### TranslatedIngredients: 500 grams Chicken,1-1/2 cup Shallots - chopped,1 Tomatoes - chopped,2 sprig Curry leaves,1/2 teaspoon Fennel seeds (Saunf),4 Dry Red Chillies,3 Green Chillies,1 tablespoon Ginger Garlic Paste,1/2 teaspoon Turmeric powder (Haldi) - + 1/2 teaspoon extra,1 teaspoon Fennel Powder - roasted,1 tablespoon Coriander Powder (Dhania),2 tablespoon Red Chilli powder,1 teaspoon Black pepper powder,1/2 cup Tamarind Water,Salt - to taste,3 tablespoon Sunflower Oil,Water - as required,Coriander (Dhania) Leaves - chopped for garnish ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Chettinad ### Course: Dinner ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Chettinadu Kuzhambu recipe, clean the chicken thoroughly. Then add about 1/2 teaspoon of turmeric powder and water until chicken in fully immersed and let it sit for 10 minutes. Then drain the turmeric water and marinate with little salt. This step of washing chicken in turmeric water will reduce the smell in the chicken.In a wok/kadai, add oil on medium flame. First add finely chopped shallots and sauté till onions turn soft. Then add ginger garlic paste and cook till the raw smell of the paste is gone.Add fennel seeds, curry leaves, dried red chilies, green chilies and continur to cook for another minute or so. Add finely chopped tomatoes and cook till tomatoes turn soft and mushy.Now add the marinated chicken and let it cook for 3 to 5 minutes.Add all the spice powders, mix well. Cook for another 5 minutes.Now add salt and about 1/2 cup water. Cover and cook until chicken is 3/4 cooked.Now add tamarind juice, mix well and continue to cook on low flame for about 10 minutes.Finally add chopped fresh coriander leaves and curry leaves. Turn off flame. Serve hot.Serve Chettinadu Kozhi Kuzhambu Recipe  along with Steamed Rice  and Spicy Chettinad Fish Fry Recipe for a weekday lunch or dinner.
