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Chettinad Chicken Curry

Chicken Chettinad

Chettinad chicken curry from Tamil Nadu is flavored with a signature roasted spice blend, fresh coconut, and sesame oil. It features tender, bone-in chicken in a rich, dark-brown gravy that pairs perfectly with steamed rice, parottas or roti.

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Servings: 4
Estimated Cost: 800
Description

Chettinad chicken curry from Tamil Nadu is flavored with a signature roasted spice blend, fresh coconut, and sesame oil. It features tender, bone-in chicken in a rich, dark-brown gravy that pairs perfectly with steamed rice, parottas or roti.

For Marination
  • 500 gm chicken with bone, curry cut
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Lemon juice (or yogurt)
  • Salt To taste
    • For Chettinad Spice Paste
  • 3 tbsp Coriander seeds
  • 1 tbsp Black peppercorns
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 1 Cinnamon stick
  • 5 Cloves
  • 1 Atar Anise
  • 2 Dried red chilies
  • 1/4 Cup Fresh Coconut (grated)
  • 6 Garlic Cloves (roughly chopped)
  • 1 Pc Ginger (roughly chopped)
  • 1 tsp Sesame Oil
    • For the Curry
  • 2 tbsp Sesame Oil
  • 1 Cup Small Red Onions) (finely sliced)
  • 3 springs Fresh Curry Leaves
  • 1 Medium Tomato (chopped)
  • Fresh Coriander
Instructions
  1. 1
    Marinate the Chicken
    In a bowl, combine the chicken with the turmeric, lemon juice, and salt. Toss well to coat and let it marinate for 20–30 minutes while you prepare the spices.
  2. 2
    Prepare the Masala
    1. Heat 1 teaspoon of sesame oil in a heavy-bottomed pan over medium-low heat. Add all the whole spices (coriander, black peppercorns, cumin, fennel, cinnamon, cloves, star anise, and dry red chilies). Dry roast until fragrant and slightly darkened (about 3-4 minutes). Remove and set aside to cool.
    2. In the same pan, add the grated coconut and dry roast until it turns light golden brown (about 3-4 minutes). 
    3. In a blender or food processor, combine the roasted spices, roasted coconut, garlic, and ginger with a splash of water, and grind into a smooth, thick paste.
  3. 3
    Prepare the Curry
    1. Heat 2 tablespoons of sesame oil in a heavy kadai (wok) or deep pan over medium heat. Add the sliced shallots and curry leaves, sautéing until the shallots turn golden and soft.
    2. Add the chopped tomatoes and cook until they soften and the oil starts to separate. 
    3. Add the marinated chicken pieces and sauté on high heat for 3–5 minutes until the chicken is slightly seared and changes color. 
    4. Pour in the freshly ground Chettinad spice paste and mix well, allowing the chicken to coat evenly.
    5. Add 1 cup of water and additional salt if needed. Bring the mixture to a simmer, then cover and cook on low heat for 15–20 minutes, or until the chicken is completely tender and cooked through.
    6. Remove the lid, simmer for a few more minutes if you prefer a thicker gravy, and garnish with fresh coriander leaves.
  4. 4
    Serving
    This dish has a bold, spicy, and deep flavor that shines when served hot alongside steaming Basmati rice, soft appams, or flaky Malabar parottas.
Read it online: https://indiafoodz.com/recipe/chettiand-chicken-curry/