Chicken Chettinad curry is a finger-licking delicious Tamil Nadu dish made with homemade Chettinad masala and pairs well with rice, dosa, etc.
Prep Time20 minutesmins
Cook Time1 hourhr10 minutesmins
Total Time1 hourhr30 minutesmins
Course: Main Course
Cuisine: Chettinad, Indian, South Indian
Servings: 4people
Author: Famidha Ashraf
INGREDIENTS
For masala paste
1tablespooncoconut oilor gingelly oil
5 to 6piecesblack stone flower
2teaspoonfennel seeds
¼teaspooncumin seeds
¼teaspoonblack peppercorns
1green cardamom
2cloves
½inchcinnamon stick
1bay leaf
1a small piece of maceoptional
1tablespooncoriander seeds
15 to 20dried red chillies round
1sprig of curry leaves
½cupgrated coconut
For gravy
2tablespooncoconut oilor gingelly oil
¼teaspoonfennel seeds
1green cardamom
2cloves
½inchcinnamon stick
3large red onions275g, sliced thinly
1sprig of curry leaves
1 ½tablespoonginger garlic paste3 garlic pods and ½ inch ginger
3 to 4large tomatoes400g, chopped roughly
¼teaspoonturmeric powder
1tablespooncoriander powder
1tablespoonred chilli powder
Salt to taste
1kilogramskinless whole chicken12 to 16 pieces
Fresh coriander leaveschopped
½cupwater
INSTRUCTIONS
Prepare the masala paste
Heat coconut oil or gingelly (sesame) oil in a thick-bottomed kadai on low to medium heat. Add all the masala paste ingredients.
1 tablespoon coconut oil, 2 teaspoon fennel seeds, ¼ teaspoon cumin seeds, ¼ teaspoon black peppercorns, 1 green cardamom, 2 cloves, ½ inch cinnamon stick, 1 bay leaf, 1 a small piece of mace, 15 to 20 dried red chillies , 1 tablespoon coriander seeds, 5 to 6 pieces black stone flower, 1 sprig of curry leaves, ½ cup grated coconut
Fry the spices until the grated coconut turn golden and the oil surfaces or separates. You should watch carefully to prevent burning them. This can take about 5 to 8 minutes.
Switch off and if using cast iron, remove the content immediately. Let it cool and then grind it to a fine paste with a little water.
Prepare the gravy
Heat oil in a wide and thick-bottomed saucepot. Add the whole spices and let them swell and sizzle for a few seconds.
2 tablespoon coconut oil, ¼ teaspoon fennel seeds, 1 green cardamom, 2 cloves, ½ inch cinnamon stick
Next, add the sliced onions and curry leaves. Saute the onions until they turn golden brown. Takes about 8 to 10 minutes.
3 large red onions, 1 sprig of curry leaves
Add the crushed ginger and garlic and saute until it stops smelling raw.
1 ½ tablespoon ginger garlic paste
Add the chopped tomatoes, reduce the heat to low and add the ground spices and a little salt. The salt will help in breaking down the tomatoes faster.
3 to 4 large tomatoes, ¼ teaspoon turmeric powder, 1 tablespoon coriander powder, 1 tablespoon red chilli powder, Salt to taste
Cook on medium-high heat until tomatoes are cooked down and oil surfaces. 10 to 15 minutes.
Add the chicken pieces and turn the heat to high and cook until all the pieces turn white.
1 kilogram skinless whole chicken
Stir in some of the freshly chopped coriander leaves.
Fresh coriander leaves
Pour the prepared masala paste. Add the water to the jar and give it a shake to get all the masala paste out and pour it into the curry.
½ cup water
Bring the curry to a boil, reduce the flame to lowest, cover and cook for 30 minutes or until the chicken pieces are cooked through.
Switch off and stir in a few curry leaves and garnish with coriander leaves.
Serve with ghee rice, rice, porotta, idli or dosa, etc. Refrigerate any leftover in a covered container and use within 3 days.