Chettinad Chicken Curry (A Regional Twist on Madras)
80% authentic · South Indian (Tamil Nadu)
A flavorful and aromatic Chettinad Chicken Curry, a regional variation from Tamil Nadu, which shares some similarities with Madras curry but features a distinct spice blend including freshly ground spices like star anise, fennel seeds, and black stone flower, offering a more complex and pungent flavor profile.
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Ingredients
- Chicken, bone-in, cut into pieces600g
- Onions, sliced2 medium
- Tomatoes, chopped2 medium
- Ginger-garlic paste1 tbsp
- Green chilies, slit2
- Curry leaves1 sprig
- Coconut oil2 tbsp
- For the Chettinad Masala:
- Coriander seeds2 tbsp
- Cumin seeds1 tsp
- Fennel seeds1 tsp
- Black peppercorns1 tsp
- Cloves4-5
- Cardamom pods2-3
- Cinnamon stick1 inch
- Star anise1
- Black stone flower (dagad phool)1/2 tsp (optional)
- Dried red chilies4-5
- Saltto taste
- Wateras needed
Steps
- 1
Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cardamom pods, cinnamon stick, star anise, black stone flower (if using), and dried red chilies until fragrant. Let cool and grind into a fine powder.
- 2
Heat coconut oil in a heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown.
- 3
Add ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
- 4
Add chopped tomatoes and cook until they soften and the oil starts to separate.
- 5
Add the chicken pieces and the ground Chettinad masala powder. Mix well to coat the chicken. Sauté for 5-7 minutes.
- 6
Add curry leaves and salt. Pour in enough water to cover the chicken. Bring to a boil.
- 7
Reduce heat to low, cover the pot, and simmer for 25-30 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 8
Check consistency; add a little water if too thick. Adjust salt if needed. Serve hot.
