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Chintamani Style Chicken Curry with Ragi Mudde | Village Style Cooking

Recipe by Sindhu Vlogs

  • Ready in60 min
  • Prep20 min
  • Cook40 min
  • CuisineIndian · South Indian
  • Serves4-5 People
  • Calories~500 kcal
Chintamani Style Chicken Curry with Ragi Mudde | Village Style Cooking

Ingredients

For Grinding Paste

  • 1 tbspOil
  • 2 medium, slicedOnions
  • 3 small or 1 large, slicedTomatoes
  • 1 inch pieceGinger
  • 5-6Dry Red Chillies (Byadagi)
  • 3-4Green Chillies
  • 1 tbspSesame Seeds (Ellu)
  • 1 tbspPoppy Seeds (Gasagase)
  • 1/2 cup, choppedMint Leaves
  • 1 cup, choppedCoriander Leaves
  • 1/2 cupGrated Coconut
  • 1.5 tspCoriander Powder (Dhaniya Powder)
  • 1/4 tspTurmeric Powder (Arishina)
  • 1 tbspGaram Masala
  • 1 inch pieceCinnamon (Chekke)
  • 4-5Cloves (Lavanga)
  • 1/2 tspBlack Peppercorns
  • 1 whole bulb, peeledGarlic

Main Ingredients

  • 1 kg, cut into piecesChicken
  • 1 tbspOil
  • to tasteSalt
  • as neededWater

Step-by-Step Instructions

  1. 1.Prepare Ingredients

    Slice the onions and tomatoes. Peel the ginger and garlic. Gather all other spices and herbs.

  2. 2.Light the Stove

    Arrange bricks and wood to create a traditional wood-fired stove. Light the wood and allow the fire to establish.

  3. 3.Fry Paste Ingredients (Part 1)

    Place a pan on the wood-fired stove. Add 1 tablespoon of oil. Once hot, add the sliced onions and fry until they turn translucent, about 3-4 minutes.

  4. 4.Fry Paste Ingredients (Part 2)

    Add the sliced tomatoes, ginger, dry red chilies, and green chilies to the pan. Continue to fry for 2-3 minutes until the tomatoes soften.

  5. 5.Fry Paste Ingredients (Part 3)

    Add sesame seeds and poppy seeds to the pan. Fry for another 1-2 minutes until fragrant.

  6. 6.Fry Paste Ingredients (Part 4)

    Add chopped mint leaves and coriander leaves to the pan. Fry for 2-3 minutes until the leaves wilt.

  7. 7.Fry Paste Ingredients (Part 5)

    Finally, add the grated coconut to the pan. Fry all the ingredients together for 2-3 minutes until well combined and slightly browned.

  8. 8.Grind the Masala Paste

    Transfer all the fried ingredients from the pan into a blender jar. Add coriander powder, turmeric powder, garam masala, and peeled garlic. Grind to a smooth paste, adding a little water if necessary to aid blending.

  9. 9.Fry the Chicken

    Place a large pot on the wood-fired stove. Add 1 tablespoon of oil. Once hot, add the 1 kg of chicken pieces. Add salt to taste. Fry the chicken for 5-7 minutes until it changes color and releases its juices.

  10. 10.Combine with Masala and Simmer

    Add the prepared ground masala paste to the fried chicken in the pot. Mix well to coat all the chicken pieces. Add water as needed to achieve your desired curry consistency. Add chili powder (if desired for extra spice) and adjust salt to taste. Stir thoroughly.

  11. 11.Cook the Curry

    Cover the pot and let the chicken curry simmer on the wood-fired stove for 15-20 minutes, or until the chicken is cooked through and tender and the flavors have melded together.

  12. 12.Serve

    Once cooked, serve the hot Chintamani-style chicken curry with Ragi Mudde, sliced onions, cucumber, and a wedge of lime.

Printed from Fullmeals.com — turn any cooking video into a recipe.

Chintamani Style Chicken Curry with Ragi Mudde | Village Style Cooking

Ready in

60 mins

Cuisine

Indian · South Indian

Prep Time

20 min

Cook Time

40 min

Serving

4-5 People

Calories / Serving

~500 kcal
Recipe by Sindhu Vlogs on YouTube
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 22 ready
All Ingredients

For Grinding Paste

All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 1

    Prepare Ingredients

    Slice the onions and tomatoes. Peel the ginger and garlic. Gather all other spices and herbs.

  2. 2

    Light the Stove

    Arrange bricks and wood to create a traditional wood-fired stove. Light the wood and allow the fire to establish.

  3. 3

    Fry Paste Ingredients (Part 1)

    Place a pan on the wood-fired stove. Add 1 tablespoon of oil. Once hot, add the sliced onions and fry until they turn translucent, about .

  4. 4

    Fry Paste Ingredients (Part 2)

    Add the sliced tomatoes, ginger, dry red chilies, and green chilies to the pan. Continue to fry for until the tomatoes soften.

  5. 5

    Fry Paste Ingredients (Part 3)

    Add sesame seeds and poppy seeds to the pan. Fry for another until fragrant.

  6. 6

    Fry Paste Ingredients (Part 4)

    Add chopped mint leaves and coriander leaves to the pan. Fry for until the leaves wilt.

  7. 7

    Fry Paste Ingredients (Part 5)

    Finally, add the grated coconut to the pan. Fry all the ingredients together for until well combined and slightly browned.

  8. 8

    Grind the Masala Paste

    Transfer all the fried ingredients from the pan into a blender jar. Add coriander powder, turmeric powder, garam masala, and peeled garlic. Grind to a smooth paste, adding a little water if necessary to aid blending.

  9. 9

    Fry the Chicken

    Place a large pot on the wood-fired stove. Add 1 tablespoon of oil. Once hot, add the 1 kg of chicken pieces. Add salt to taste. Fry the chicken for until it changes color and releases its juices.

  10. 10

    Combine with Masala and Simmer

    Add the prepared ground masala paste to the fried chicken in the pot. Mix well to coat all the chicken pieces. Add water as needed to achieve your desired curry consistency. Add chili powder (if desired for extra spice) and adjust salt to taste. Stir thoroughly.

  11. 11

    Cook the Curry

    Cover the pot and let the chicken curry on the wood-fired stove for , or until the chicken is cooked through and tender and the flavors have melded together.

  12. 12

    Serve

    Once cooked, serve the hot Chintamani-style chicken curry with Ragi Mudde, sliced onions, cucumber, and a wedge of lime.

Before You Cook

Helpful details before you start
Spice LevelFiery
Ginger · Red chili · Green chili · Garam masala · Black pepper · Chili powder
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 4 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
Ingredient Substitutions

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Cilantro?

    • Flat-leaf parsley (1:1, milder)
    • Fresh mint (in chutneys, salads)

  • No Garam masala?

    • 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

Variations

Simple ways to adapt this recipe.

  • 1
    This curry can also be

    This curry can also be made with mutton for a different flavor profile.

Helpful Tips

Small details that can improve the final result.

  • 1
    Flavour tipAdjust the Quantity of Green

    Adjust the quantity of green and dry red chilies according to your preferred spice level.

  • 2
    Flavour tipEnsure All Ingredients for the

    Ensure all ingredients for the grinding paste are well fried until aromatic before grinding.

  • 3
    Cooking tipCook the Chicken Until Tender

    Cook the chicken until tender and the curry reaches your desired consistency.

Your Notes

Save your personal tweaks, substitutions and cooking adjustments.

Saved only on this device.

Example: Used less salt, cooked 5 minutes longer, added extra coriander.

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