📝INGREDIENTS
- 500g chicken (bone-in pieces preferred for flavor)
- 2 tbsp oil (preferably sesame oil for authentic flavor)
- 1 onion – finely sliced
- 1 tomato – finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ tsp turmeric powder
- 1 tsp red chili powder (adjust to spice preference)
- Salt – to taste
- Fresh coriander leaves – for garnish
🌶️ For Chettinad Masala (dry roast & grind):
- 1½ tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 2–3 dried red chilies (spicy variety)
- 3–4 cloves
- 1-inch cinnamon stick
- 2 green cardamoms
- 1 tsp poppy seeds (optional)
- 2 tbsp grated coconut (fresh or dry)
👩🍳Recipe
- 1️⃣ Step 1 – Prepare Chettinad Masala
- In a dry pan, roast coriander seeds, cumin, fennel, peppercorns, red chilies.
- cloves, cardamom, and cinnamon on medium heat until aromatic.
- Add poppy seeds (if using) and grated coconut. Roast until coconut turns golden brown.
- Cool the roasted mix, then grind to a coarse powder or thick paste with a splash of water. Set aside.
- 2️⃣ Step 2 – Sauté the Base
- Heat oil in a heavy-bottomed kadhai or pan.
- Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 1–2 mins until raw smell disappears.
- Add chopped tomatoes and cook till soft and mushy.
- Now add turmeric powder, red chili powder, and salt. Mix well.
- 3️⃣ Step 3 – Add Chicken
- Add the chicken pieces to the masala. Sauté for 5–6 minutes on medium flame until they begin to brown
slightly.
- Cover and cook for another 8–10 minutes, letting the chicken release its juices.
- 4️⃣ Step 4 – Add Chettinad Masala
- Add the ground Chettinad masala to the pan and stir well to coat the chicken pieces.
- Add about ½ to 1 cup water depending on desired consistency (dry or gravy-style).
- Cover and simmer for 15–20 minutes till chicken is cooked through and tender.
- Stir occasionally to prevent sticking. Adjust salt if needed.
- 5️⃣ Step 5 – Final Touch & Serve
- Once the gravy thickens and oil starts separating, switch off the flame.
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice, dosa, chapati, or parotta.