Chicken Chettinad
How to prepare this classic Indian chicken dish.
Servings: 4 servings
Equipment
- 1 heavy skillet or kadai (see above)
Ingredients
- 1½ pounds bone-in chicken pieces thighs and drumsticks
- 1 teaspoon salt more to taste
- ½ teaspoon turmeric powder
- 2 teaspoons red chili powder
- 3 tablespoons vegetable oil
- 1 teaspoon ghee optional for finish
- 2 medium onions thinly sliced
- 1 tablespoon ginger-garlic paste 2 tablespoons freshly minced
- 2 medium tomatoes chopped
- 10 curry leaves
For the roasted Chettinad Masala
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds 1
- 1 teaspoon black peppercorns
- 6 dried red chillies
- 4 cloves garlic
- 1 small cinnamon stick 1 inch
- 2 green cardamom pods
- 1 tablespoon poppy seeds optional
- ⅓ cup fresh grated coconut
Finish
- 2 tablespoons cilantro chopped
- 1 teaspoon lemon juice
Instructions
Marinate the chicken.
- Toss chicken with ½ tsp turmeric, 1 tsp salt and 1 tsp red chili powder. Set aside for 15 minutes while you prep.
Roast the whole spices & coconut.
- Heat a dry pan on medium. Add coriander, cumin, fennel, peppercorns, dried chilies, cloves, cinnamon and cardamom. Toast 2–3 minutes until fragrant. Add poppy seeds (if using) and grated coconut. Roast another 2–3 minutes until coconut turns light golden. Stir constantly to avoid burning. Remove from heat. Cool.
Grind the masala.
- Transfer the roasted spices and coconut to a grinder. Add a few tablespoons of water. Grind to a coarse-to-smooth paste, depending on your preference. Set aside.
Brown the onions.
- Heat oil in a heavy skillet over medium heat. Add sliced onions. Cook, stirring often, until deep golden brown and caramelized (12–15 minutes). This step builds the dish’s deep flavor. Don’t rush it.
Add ginger-garlic and tomatoes.
- Add ginger-garlic paste. Sauté 1–2 minutes until raw smell fades. Add chopped tomatoes and a pinch of salt. Cook 6–8 minutes until tomatoes break down and oil starts to separate.
Cook the masala.
- Stir in the ground roasted masala and the remaining 1 tsp red chili powder. Sauté 3–4 minutes so the raw spice smell cooks off.
Add the chicken.
- Increase heat to medium-high. Add marinated chicken pieces. Stir to coat in the masala. Sear 3–4 minutes so the chicken picks up color.
Simmer the curry.
- Add about 1 cup (240 ml) water (adjust for thicker/thinner gravy). Toss in curry leaves. Bring to a gentle boil. Reduce heat, cover, and simmer 20–25 minutes until chicken is cooked through and tender. Stir once or twice. If you prefer a richer finish, stir in 2–3 tbsp coconut milk or the optional ghee in the last 3 minutes.
Finish and adjust.
- Check seasoning. Add salt if needed. Sprinkle chopped cilantro and a squeeze of lemon juice. Turn off heat.
Serve.
- Serve hot with steamed rice, idiyappam, dosa, or flaky parotta.
Notes
Storage
Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat gently on low with a splash of water.