Chettinad Chicken Curry

Name: Chettinad Chicken Curry
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g Chicken, Curry Cut; ½ tsp Turmeric Powder; 1 tbsp Lemon Juice; to taste Salt; 2 tbsp Sesame Oil; 15 pieces Shallots; 3 sprigs Curry Leaves; to taste Salt; 1 tbsp Sesame Oil; ¼ cup Fresh Coconut, Grated; 2 pieces Bay Leaves; 3 tbsp Coriander Seeds; 6 pieces Red Chilli Bedgi; 1 tbsp Black Pepper; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds; 1 piece Green Cardamom; 1 piece Black Cardamom; 2 pieces Black Stone Flowers; 1 piece Star Anise; 8 pieces Cloves; 1 piece Blade of Mace; 1 inch Cinnamon Stick; 6 cloves Garlic Cloves; 1 inch Ginger; 1 tsp Tamarind Paste; ⅛ tsp Fenugreek Seeds; ½ cup Water; 1 handful Coriander Leaves

INDIAN·NON-VEGSource

A spicy and flavorful South Indian chicken curry with a complex spice blend and coconut.

1h 30m4Servings

Nutrition

435kcal

26gProtein

28gCarbs

26gFat

Ingredients

FOR MARINATION

Chicken, Curry Cut

500 g

Turmeric Powder

½ tsp

Lemon Juice

1 tbsp

Salt

To taste

to taste

FOR SEASONING

Sesame Oil

2 tbsp

Shallots

15 pieces

Curry Leaves

3 sprigs

Salt

To taste

to taste

FOR CHETTINAD MASALA

Sesame Oil

1 tbsp

Fresh Coconut, Grated

¼ cup

Bay Leaves

2 pieces

Coriander Seeds

3 tbsp

Red Chilli Bedgi

6 pieces

Black Pepper

1 tbsp

Cumin Seeds

1 tsp

Fennel Seeds

1 tsp

Green Cardamom

1 piece

Black Cardamom

1 piece

Black Stone Flowers

2 pieces

Star Anise

1 piece

Cloves

8 pieces

Blade of Mace

1 piece

Cinnamon Stick

1 inch

Garlic Cloves

6 cloves

Ginger

1 inch

Tamarind Paste

1 tsp

Fenugreek Seeds

Pinch

⅛ tsp

Water

As required

½ cup

FOR GARNISHING

Coriander Leaves

A few leaves

1 handful

Instructions

1Marinate the Chicken

30m

Combine Ingredients

In a bowl, combine the curry cut chicken with lemon juice, turmeric powder, and salt. Mix well.

Marinate

Let the chicken marinate for at least 30 minutes at room temperature.

2Prepare the Chettinad Masala

25m

Toast Whole Spices

In a pan, heat 1 tbsp of sesame oil over moderate flame. Add coriander seeds, fennel seeds, cumin seeds, black peppercorns, mace, cloves, cinnamon stick, star anise, green cardamom, and black cardamom. Sauté until fragrant.

Toast Aromatics and Chillies

Add bay leaves, stone flowers, garlic cloves, and dry red chillies to the pan. Toast until deep brown in color.

Cool and Grind Spices

Transfer the roasted spices to a plate and let them cool completely. In the same pan, roast grated coconut on moderate flame until brown, then transfer to a plate to cool.

Grind Masala Paste

Once cooled, transfer the roasted spices and coconut to a mixer or grinder. Add ginger, tamarind paste, and a little water. Grind to a fine paste.

3Cook the Curry

30m

Sauté Aromatics

Heat 2 tbsp of sesame oil in a pan over medium flame. Add shallots and curry leaves. Sauté until the shallots are golden brown.

Sear Chicken

Add the marinated chicken to the pan. Turn the flame to high and sauté for 2-3 minutes until the chicken is seared on all sides.

Add Masala and Simmer

Add the prepared Chettinad masala paste, water, and salt to the pan. Bring the mixture to a boil.

Cook Covered

Lower the flame, cover the pan with a lid, and let the curry simmer for 15-20 minutes, or until the chicken is cooked through and the gravy has thickened.

4Serve

Garnish and Serve

Garnish the Chettinad chicken curry with fresh coriander leaves. Serve hot with boiled rice or paratha.

Tips

Ensure all spices are toasted until fragrant but not burnt to avoid bitterness.

Roasting the coconut separately until golden brown adds a nutty depth to the masala.

Adjust the amount of red chillies to control the spice level according to your preference.

The curry thickens as it cools, so add water as needed to reach your desired consistency.

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