Ingredients: Coriander, Chilli, Salt, Garlic, Curry Leaves, Fennel, Fried Gram Dal, Black Pepper, Cumin, Bay Leaf, Turmeric, Cassia, Stone Leaves, Clove, Green Cardamom, Star Anise, Nutmeg, Mace
Allergen Advice: May contains mustard, wheat (gluten), tree nuts, sesame, and milk.
Storage Instruction: Store in a cool, dry, and hygienic place. Store away from direct sunlight. Always use a dry spoon. Once the pouch is opened, it is better to seal the packet tightly to maintain flavour.
Preparation Method (for 1 kg chicken):
Heat a few tbsps of oil in a pan; add 300 g of chopped onions and sauté until golden brown. Add 3 tbsps of ginger-garlic paste and sauté for a minute. Add 500 g of chopped tomatoes and cook until the oil separates. Add 5 tsps (25 g) of Chettinad Masala, 1 kg of chicken, salt (as per your taste), and cook for 10 minutes. Add curry leaves, 1 cup of water and mix well; close the lid and allow to cook till the gravy thickens; chicken becomes tender. If desired, add 1 tbsp of coconut oil and/or some crushed pepper. Garnish with coriander leaves and serve hot with steamed rice or rotis.
