The Spicy-Licious Chicken Chettinad Gravy Recipe holds a cherished place in Indian cuisine, celebrated for its fiery flavours and aromatic spices. Known for its bold taste, this South Indian delicacy is increasingly gaining traction among food enthusiasts nationwide. One secret to mastering this dish is using high-quality spices, like those from Spyran Masala. The Spyran Meat Masala amplifies the authentic taste of the recipe, blending traditional flavours with a modern touch.

Home cooks and professional chefs alike trust Spyran Masala for its superior quality. Many prefer to Buy Meat Masala 250 gm packs for convenience and freshness. The richness of the spices, including fennel, peppercorns, and dried red chillies, makes the Chettinad gravy a culinary masterpiece.

The ease of availability of Spyran products online has further increased the popularity of Chicken Chettinad. With the option to Buy Meat Masala, crafting restaurant-style dishes at home is now simpler. Whether it's a festive occasion or a casual family dinner, the Spicy-Licious Chicken Chettinad Gravy is a crowd-pleaser that embodies the essence of Indian gastronomy, thanks to trusted spice blends like Spyran Meat Masala.

Ingredients:

• 500 g chicken
• 3 tbsp oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 tbsp Spyran Meat Masala
• 1 tbsp ginger-garlic paste
• 2 tbsp grated coconut
• 1 tsp fennel seeds
• 2 tsp black peppercorns
• 3 dried red chillies
• 1 tsp Spyran turmeric powder
• Fresh curry leaves
• Spyran Salt to taste

Instructions:

• Dry roast grated coconut, fennel seeds, black peppercorns, and red chillies. Grind to a smooth paste and set aside.
• Heat oil in a pan. Add curry leaves and onions, sautéing until golden.
• Stir in ginger-garlic paste and cook until aromatic.
• Add tomatoes and Spyran turmeric powder, cooking until oil separates.
• Mix in the Spyran Meat Masala and the ground paste. Cook for 2-3 minutes.
• Add chicken, coating well with the masala. Cook for 5-7 minutes.
• Pour water to adjust the gravy consistency. Cover and simmer until the chicken is tender.
• Garnish with fresh curry leaves.
• Serve hot with steamed rice or parathas.