Chettinad Chicken Curry

Chettinad Chicken Curry

Recipe Details

Allow an additional 30 minutes for marinating the chicken.

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Ingredients

Main Ingredients

• Chicken – 2 lb, cut into small pieces
• Oil – 3 tbsp, divided
• Bay leaves – 3
• Onion – 1 1/4, divided
• Ginger-garlic paste – 2 tsp
• Green chilies – 3, divided
• Tomatoes – 2, chopped
• Turmeric powder – 1/4 tsp
• Curry leaves – 1 sprig, for the gravy
• Water – 1 cup
• Salt – to taste
• Coriander leaves – 3 tbsp, chopped

For Marination

• Curd / Yogurt – 2 tbsp
• Lemon juice – 1 tbsp
• Curry leaves – 1 sprig
• Red chili powder – 1 tsp
• Salt – as needed

To Roast and Grind

• Cinnamon stick – 1
• Cardamom – 1 pod
• Cloves – 5
• Star anise – 1 petal
• Mace – 1 petal
• Coriander seeds – 2 1/2 tbsp
• Cumin seeds – 1 tsp
• Fennel seeds / Aniseed – 1 tsp
• Fenugreek seeds – 1/8 tsp
• Black pepper – 1 tsp
• Poppy seeds – 1 tbsp
• Roasted chana dal / Pottukadalai – 2 tbsp
• Coconut – 2 tbsp
• Curry leaves – 2 sprigs
• Dried red chilies – 6

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Preparation

Prepare the Chettinad Masala

1. Heat about 1/4 teaspoon of the measured oil in a pan over low to medium heat.
2. Add the cinnamon, cardamom, cloves, star anise, mace, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, black pepper, poppy seeds, roasted chana dal, coconut, curry leaves, and dried red chilies.
3. Roast gently until the spices become aromatic, taking care not to burn the fenugreek, coconut, or chilies.
4. Remove from the heat and allow the mixture to cool.
5. Grind into a fine dry masala powder and keep aside.

Prepare the Ginger-Garlic Mixture

1. Take 1/4 of the onion and 1 of the green chilies.
2. Grind them together with the ginger-garlic paste into a smooth mixture.

Marinate the Chicken

1. Clean the chicken as needed and pat dry.
2. Add the chicken to a bowl with curd, lemon juice, curry leaves, red chili powder, and salt.
3. Mix thoroughly, cover, and refrigerate for about 30 minutes.

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Cooking Instructions

1. Heat the remaining oil in a heavy-bottomed pan over medium heat.
2. Add the bay leaves and fry briefly until aromatic.
3. Add the remaining chopped onion, remaining green chilies, and curry leaves.
4. Sauté until the onion becomes soft and golden brown.
5. Add the ground ginger-garlic, onion, and chili mixture.
6. Cook for a few minutes, stirring frequently, until the raw aroma disappears.
7. Add the chopped tomatoes and cook until they become soft and pulpy.
8. Add the turmeric powder and freshly ground Chettinad masala.
9. Cook over medium-low heat, stirring frequently, until the spices are well cooked and the oil begins to separate around the edges.
10. Add the marinated chicken and mix thoroughly so every piece is coated with the masala.
11. Pour in 1 cup water and add salt if needed.
12. Bring to a gentle boil, then reduce the heat and cover.
13. Cook until the chicken is fully cooked and tender, stirring occasionally.
14. Uncover toward the end and simmer until the gravy reaches your preferred consistency and a little oil begins to separate.
15. Taste and adjust the salt if needed.
16. Add the chopped coriander leaves and remove from the heat.

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Tips

Roast the Spices Gently: The freshly roasted masala is the heart of this Chettinad Chicken. Roast over moderate heat so the spices become aromatic without burning.

Freshly Ground Masala: Grinding the roasted spices shortly before cooking gives the curry a stronger aroma than using a pre-ground spice mix.

Chicken: Cook until the chicken is fully cooked and tender rather than depending only on a fixed cooking time.

Gravy Consistency: For a thicker curry, simmer uncovered toward the end. For a looser gravy to serve with rice, leave a little more liquid.

Spice Level: This recipe contains both dried red chilies and green chilies along with black pepper and red chili powder, so it can be quite spicy. Adjust the chilies according to your preference.

Serving Suggestion

Serve Chettinad Chicken Curry hot with steamed white rice, biryani, chapati, roti, dosa, or parotta.

Recipe Source: Adapted from Vahrehvah.com.