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Per serving
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- 1
Marinate the chicken
Cut 1.1 lb of bone-in chicken into curry-sized pieces and toss with the turmeric, red chili powder, salt, ginger garlic paste, and lemon juice. Cover and set aside while you build the masala. This little marinade knocks out any poultry smell and seasons the meat right to the bone.
- 2
Roast the whole spices
In a dry, heavy pan over medium heat, add the dried red chilies, coriander seeds, fennel seeds, cumin seeds, black peppercorns, green cardamom, cinnamon stick, cloves, star anise, and stone flower (kalpasi). Toast 2 minutes, then drop to low and keep stirring for 7 to 8 minutes until deeply fragrant and golden. Don't rush this — the roasting is where Chettinad gets its magic. Tip onto a plate to cool.
- 3
Toast the coconut
In the same pan add the grated coconut, one sprig of the curry leaves, and about half a tablespoon of the oil. Toast 7 to 8 minutes over medium-low until the coconut turns light golden and nutty. Don't let it scorch. Turn off the heat.
- 4
Grind the Chettinad masala
Grind the cooled roasted spices to a fine powder first. Then add the toasted coconut, its curry leaves, and the cashews, pour in about half a cup of cold water, and grind again into a super-smooth paste. Grinding it smooth matters — chicken cooks fast and won't give the gravy time to soften any grit.
- 5
Fry the onions and chicken
Heat the remaining oil in a pan, add the bay leaf and finely chopped onion, and saute 7 to 8 minutes until light golden. Add the marinated chicken and fry on high heat for 4 to 5 minutes to seal in the flavor.
- 6
Build the gravy
Stir in the chopped tomatoes and cook until the raw smell is gone and oil starts to bead at the edges. Add the second sprig of curry leaves, then the ground Chettinad masala paste. Pour in half a cup of hot water to start, stirring it all together.
- 7
Simmer and finish
Cover and simmer until the chicken is cooked through (165F / 75C at the thickest part), adding more hot water if it tightens up too much. If it's soupy, cook uncovered on high to reduce. Taste for salt. Serve hot with rice, dosa, or naan.
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Chicken Chettinad
Created by: SpiceRouteCooks
Ingredients
- 1.1 lb bone-in chicken
- 1/8 tsp turmeric
- 1/4 tsp red chili powder
- 1 tbsp lemon juice
- 1 tbsp ginger garlic paste
- 1/2 tsp salt
- 3 tbsp oil
- 1 bay leaf
- 1 cup onion
- 1 1/2 cup tomatoes
- 2 curry leaves
- 5 dried red chilies
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- 3/4 tsp cumin seeds
- 1/2 tsp black peppercorns
- 5 green cardamom
- 1 cinnamon stick
- 4 cloves
- 1 star anise
- 1 stone flower
- 1/4 cup coconut
- 8 cashews
Instructions
- Marinate the chickenCut 1.1 lb of bone-in chicken into curry-sized pieces and toss with the turmeric, red chili powder, salt, ginger garlic paste, and lemon juice. Cover and set aside while you build the masala. This little marinade knocks out any poultry smell and seasons the meat right to the bone.
- Roast the whole spicesIn a dry, heavy pan over medium heat, add the dried red chilies, coriander seeds, fennel seeds, cumin seeds, black peppercorns, green cardamom, cinnamon stick, cloves, star anise, and stone flower (kalpasi). Toast 2 minutes, then drop to low and keep stirring for 7 to 8 minutes until deeply fragrant and golden. Don't rush this — the roasting is where Chettinad gets its magic. Tip onto a plate to cool.
- Toast the coconutIn the same pan add the grated coconut, one sprig of the curry leaves, and about half a tablespoon of the oil. Toast 7 to 8 minutes over medium-low until the coconut turns light golden and nutty. Don't let it scorch. Turn off the heat.
- Grind the Chettinad masalaGrind the cooled roasted spices to a fine powder first. Then add the toasted coconut, its curry leaves, and the cashews, pour in about half a cup of cold water, and grind again into a super-smooth paste. Grinding it smooth matters — chicken cooks fast and won't give the gravy time to soften any grit.
- Fry the onions and chickenHeat the remaining oil in a pan, add the bay leaf and finely chopped onion, and saute 7 to 8 minutes until light golden. Add the marinated chicken and fry on high heat for 4 to 5 minutes to seal in the flavor.
- Build the gravyStir in the chopped tomatoes and cook until the raw smell is gone and oil starts to bead at the edges. Add the second sprig of curry leaves, then the ground Chettinad masala paste. Pour in half a cup of hot water to start, stirring it all together.
- Simmer and finishCover and simmer until the chicken is cooked through (165F / 75C at the thickest part), adding more hot water if it tightens up too much. If it's soupy, cook uncovered on high to reduce. Taste for salt. Serve hot with rice, dosa, or naan.