Chettinad Chicken with Coconut and Cashews
80% authentic · Indian
A richer, creamier variation of Chicken Chettinad, incorporating ground coconut and cashews for a smoother texture and a hint of sweetness, offering a regional twist.
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Ingredients
- Chicken1 kg, bone-in, cut into pieces
- Onions2 medium, finely chopped
- Tomatoes1 large, pureed
- Ginger-garlic paste1.5 tbsp
- Green chilies2, slit
- Curry leaves1 sprig
- Coconut oil3 tbsp
- Whole spices (cinnamon, cloves, cardamom)1/2 tsp each
- Coriander seeds1.5 tbsp
- Cumin seeds1 tsp
- Fennel seeds1/2 tsp
- Black peppercorns1/2 tsp
- Dried red chilies2-3
- Grated coconut1/4 cup
- Cashews10-12
- Red chili powder1 tsp
- Turmeric powder1/2 tsp
- Garam masala1 tsp
- Saltto taste
- Wateras needed
Steps
- 1
Soak cashews in warm water for 15 minutes. Grind grated coconut, soaked cashews, and a little water to a smooth paste.
- 2
Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies until fragrant. Grind to a powder.
- 3
Heat coconut oil in a pot. Add whole spices (cinnamon, cloves, cardamom) and let them splutter.
- 4
Add chopped onions and sauté until golden brown.
- 5
Add ginger-garlic paste and slit green chilies. Sauté for a minute.
- 6
Add tomato puree and cook until oil separates.
- 7
Stir in the ground spice mix, red chili powder, and turmeric powder. Sauté for 2 minutes.
- 8
Add the ground coconut-cashew paste and sauté for 5-7 minutes until the raw smell disappears and the mixture thickens.
- 9
Add chicken pieces and salt. Mix well to coat.
- 10
Add about 1 cup of water, cover, and cook on low heat until chicken is tender (about 25-30 minutes).
- 11
Stir in garam masala and curry leaves. Simmer for 5 minutes.
- 12
Serve hot, garnished with toasted cashews and curry leaves.
