Classic Chicken Chettinad
Traditional dish · Indian
A fiery and aromatic South Indian curry from the Chettinad region of Tamil Nadu, known for its complex spice blend and rich flavors.
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Ingredients
- Chicken1 kg, bone-in, cut into pieces
- Onions2 large, finely chopped
- Tomatoes2 large, pureed
- Ginger-garlic paste2 tbsp
- Green chilies2-3, slit
- Curry leaves1 sprig
- Coconut oil3 tbsp
- Whole spices (bay leaf, cinnamon stick, cloves, cardamom pods)1 tsp each
- Coriander seeds2 tbsp
- Cumin seeds1 tbsp
- Fennel seeds1 tsp
- Black peppercorns1 tsp
- Red chili powder1-2 tsp (adjust to taste)
- Turmeric powder1/2 tsp
- Garam masala1 tsp
- Saltto taste
- Wateras needed
Steps
- 1
Dry roast coriander seeds, cumin seeds, fennel seeds, and black peppercorns until fragrant. Grind to a fine powder. This is the Chettinad masala base.
- 2
Heat coconut oil in a heavy-bottomed pot or kadai. Add whole spices (bay leaf, cinnamon, cloves, cardamom) and let them splutter.
- 3
Add chopped onions and sauté until golden brown.
- 4
Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell disappears.
- 5
Add the pureed tomatoes and cook until the oil starts to separate from the masala.
- 6
Stir in the ground Chettinad masala powder, red chili powder, and turmeric powder. Sauté for 2-3 minutes.
- 7
Add the chicken pieces and salt. Mix well to coat the chicken with the masala.
- 8
Add about 1 cup of water, cover, and cook on medium-low heat until the chicken is tender and cooked through (about 20-25 minutes). Add more water if the gravy becomes too thick.
- 9
Add curry leaves and garam masala. Simmer for another 5 minutes.
- 10
Serve hot, garnished with fresh curry leaves.
