Chicken Chettinad

Method12 steps · about 1 hr

1. 1

   Step 1: Mix the chicken (500 g) with the marinade chili powder, turmeric (0.125 tsp), sea salt (0.5 tsp), ginger-garlic paste (1 tbsp) and lemon juice (1 tbsp) or yogurt. Cover and refrigerate while preparing the masala.

   Uses 500 g chicken · 0.125 tsp turmeric · 0.25 tsp red chili powder · 1 tbsp lemon juice · 1 tbsp ginger-garlic paste · 0.5 tsp sea salt

2. 2

   Step 2: To a pan, add red chilies, cinnamon, cloves (4), star anise (1), dagad phool, black pepper corn, fennel seeds (1 tsp), cumin seeds (0.75 tsp), coriander seeds (1 tbsp) and cardamoms.

   Uses 4–5 dried red chilies · 1 tbsp coriander seeds · 1 tsp fennel seeds · 0.75 tsp cumin seeds · 0.5 tsp black peppercorns · 5 green cardamoms · 1.5 g cinnamon stick · 4 whole cloves

3. 3

   Step 3: Heat on a medium flame for 2 mins. Reduce to low and roast until crunchy and golden, for 7 to 8 mins. Do not burn and keep stirring constantly. Remove to cool down.

   Uses dry whole spices placed in pan, dried chilies omitted if using powder route

   
4. 4

   Step 4: Add the coconut (35 g), ONE of the two curry-leaf sprigs and ½ tbsp of the batch oil to the same pan. Roast 7–8 minutes over low heat until lightly golden and turn off.

   Uses 35 g coconut · ½ tbsp oil for coconut roasting · 1 sprig curry leaves, first half

   
5. 5

   Step 5: Grind the cooled roasted whole spices finely, then add the roasted coconut, first curry-leaf sprig and cashews (8) or the stated seed/dal replacement. Blend with the separate ½ cup cold water into a very smooth Chettinad masala paste.

   Uses 8 cashews · 0.5 cup cold water · spices dry-roasted fragrant and crunchy without burning · coconut roasted with first curry-leaf sprig and ½ tbsp oil

   
6. 6

   Step 6: Heat the REMAINING 1½–2½ tbsp batch oil in the curry pan. Add optional bay leaf (1) and onion (1 cup) and sauté 7–8 minutes until light golden.

   Uses remaining 1½–2½ tbsp oil for curry · 1 bay leaf · 1 cup onion

   
7. 7

   Step 7: Add the chicken and fry on a high heat for at least 4 to 5 mins.

   Uses onions sautéed 7–8 minutes in remaining oil · chicken coated with marinade spices/ginger-garlic/lemon while masala prepared

   
8. 8

   Step 8: Add the tomatoes (1.5 cup) and sauté until no longer raw-smelling and oil begins separating. If replacing the dried chilies, add the separate 1 tsp Kashmiri powder here. For extra color on a reduced-dried-chili route, optionally add the separate ¼–½ tsp color powder instead; keep marinade chili separate.

   Uses 1.5 cup tomatoes · 1 tsp powder ONLY instead of dried chilies · optional ¼–½ tsp color powder ONLY on reduced-dried-chili route · marinated chicken fried 4–5 minutes with onion base

   
9. 9

   Step 9: Add the REMAINING curry-leaf sprig, the smooth masala paste and initially ½ cup hot curry water, using up to 1 cup as needed.

   Uses ½–1 cup hot water · 1 sprig curry leaves, remaining half · tomato raw smell gone and oil separating · roasted spices/coconut/curry leaves and cashews blended with ½ cup cold water

10. 10

    Step 10: Cover and simmer until the chicken reaches 165°F (74°C) in its thickest part away from bone. If gravy is runny, uncover and reduce over higher heat; if too thick, add a little extra hot water.

    Uses extra curry water only if too thick · prepared paste added with remaining leaves and ½–1 cup hot curry water

    
11. 11

    Step 11: Taste the fully cooked curry and adjust with extra salt only (to taste) if needed.

    Uses extra salt only to taste · chicken simmered to 165°F, gravy consistency adjusted

12. 12

    Step 12: Serve chicken chettinad gravy with rice, chapatti, idli, dosa and appam.

    Uses fully cooked curry tasted and salt adjusted