Description

Chicken Chettinad is a fragrant and spicy curry originating from the Chettinad region of Tamil Nadu, India. Known for its complex blend of roasted spices, coconut, and tangy flavors, it's a beloved staple in South Indian cuisine. This dish offers a rich, aromatic, and deeply satisfying culinary experience.

Ingredients

For Marinating the Chicken

• 1 kg Chicken (bone-in, cut into medium pieces)
• 2 tablespoons Ginger-Garlic Paste
• 1/2 teaspoon Turmeric Powder
• 1 tablespoon Lemon Juice
• to taste Salt

For the Masala Paste

• 3 tablespoons Coriander Seeds
• 1 tablespoon Cumin Seeds
• 1 teaspoon Fennel Seeds
• 1 tablespoon Black Peppercorns
• 5-6 Cloves
• 3-4 Cardamom Pods
• 1 inch Cinnamon Stick
• 6-8 Dried Red Chilies (adjust to spice preference)
• 1 sprig Curry Leaves
• 1/4 cup Fresh Coconut (grated or dessicated)
• 2-3 Shallots or Small Onion (roughly chopped)
• 1 inch Ginger (roughly chopped)
• 4-5 Garlic Cloves

For the Curry Base

• 3-4 tablespoons Gingelly Oil (Sesame Oil) or Vegetable Oil
• 1 Bay Leaf
• 1 Star Anise
• 1/2 teaspoon Fennel Seeds
• 2 medium Onions (finely sliced)
• 2 medium Tomatoes (finely chopped)
• 1 sprig Curry Leaves
• 1.5 - 2 cups Water (adjust consistency)
• to taste Salt

Instructions

1. Marinate the chicken: In a bowl, combine chicken pieces, ginger-garlic paste, turmeric powder, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes.
2. Prepare the masala paste: In a dry pan, lightly roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cardamom pods, cinnamon stick, and dried red chilies over medium heat until fragrant. Add the curry leaves and coconut and roast for another minute until the coconut is lightly golden.
3. Transfer the roasted spices and coconut to a blender. Add the roughly chopped shallots/onion, ginger, and garlic cloves. Add a little water (if needed) and grind to a smooth or slightly coarse paste. Set aside.
4. Prepare the curry base: Heat oil in a large pot or heavy-bottomed pan over medium heat. Add the bay leaf, star anise, and fennel seeds. Let them splutter.
5. Add the sliced onions and sauté until golden brown.
6. Add the finely chopped tomatoes and curry leaves. Cook until the tomatoes soften and the oil separates.
7. Add the prepared masala paste to the pot. Cook for 5-7 minutes, stirring continuously, until the raw smell disappears and the oil starts to separate from the paste.
8. Add the marinated chicken pieces to the pot. Mix well to coat the chicken with the masala. Cook for 5-7 minutes, stirring occasionally, until the chicken is partially cooked and sealed.
9. Pour in the water, add salt to taste, and bring the mixture to a boil.
10. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
11. Check the consistency of the gravy and adjust with more water if needed. Simmer for a few more minutes if a thicker gravy is desired.
12. Serve hot, garnished with fresh coriander leaves if desired.