Chicken Chettinad (South-Indian Chicken Curry)
Juicy, succulent chicken pieces in a spicy masala. Chicken Chettinad is a classic recipe of a fiery hot chicken curry from Southern India. It is just as easy to make at home.
- 500 gms chicken curry cut
- 2 tbsp sesame oil
- 1 medium onion chopped
- 5 sprigs curry leaves
- Salt to taste
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1 tbsp sesame oil
- 3 tbsp coriander seeds (dhania)
- 1 tbsp cumin seeds (jeera)
- 1 tbsp fennel seeds (saunf)
- 4 whole red chillies
- 3 green cardamoms
- 1 black cardamom
- 1 tbsp peppercorns
- 2 pcs stone flower (lichen flower)
- 1 star anise
- 8 cloves
- 1 pc mace
- 1" pc cinnamon
- 2 bay leaves
- 1/4 cup grated coconut
- 10-12 cloves of garlic
- 2" pc ginger
- 2 tsp tamarind paste
- 1/2 tsp fenugreek seeds (methi dana)
- Begin by marinating the chicken. In a large bowl, take the curry cut chicken pieces. Add in salt, turmeric powder, and lemon juice. Mix well and keep aside to marinate for about 30 minutes.
- In the meantime, prepare the Chettinad masala. Heat 1 tbsp of sesame oil in a pan. Add in the coriander seeds, cumin seeds, and fennel seeds. Mix.
- Add in the peppercorns, cloves, green cardamoms, black cardamom, and star anise. Mix well.
- Add the cinnamon, mace, bay leaves, and stone flower. Saute until they crackle keeping the flame medium to low.
- Add in whole red chillies with the stems removed. Saute for a minute. Remove to a plate and keep aside to cool.
- In the same pan, roast the grated coconut until it browns. Remove to a plate and keep aside to cool.
- When cooled, transfer the masalas and the coconut into a grinder jar. Add in garlic, ginger, tamarind paste, and fenugreek seeds. Add a bit of water. Blend into a smooth paste and keep aside.
- Heat 2 tbsp of sesame oil in a pan. Add in chopped onions and 3 sprigs of curry leaves. Saute until the onions are browned.
- Add in the marinated chicken and saute until it is seared.
- Add in the chettinad masala paste. Add a bit of water and mix well. Cover it with a lid and let it simmer until the chicken pieces are cooked.
- Check the salt and add more if required. You can adjust the gravy as per your taste. I prefer the semi dry version.
- The Chicken Chettinad is ready to serve. Garnish with fried curry leaves and serve with Malabar parathas.
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