Step-by-Step Instructions

1. 1.Prepare Chicken for Marination

   Wash the 2 kg chicken drumsticks thoroughly. Make several slits on the chicken pieces to allow the marinade to penetrate better.

2. 2.Marinate Chicken

   In a large bowl, add the washed and slit chicken. Add 200 ml yogurt, 100 g ginger-garlic paste, 0.5 tablespoon turmeric powder, and salt to taste. Mix everything well until the chicken is evenly coated. Let it marinate for at least 30 minutes.

3. 3.Prepare Chettinad Masala - Roast Whole Spices

   Heat 50 ml sesame oil in a pan over medium heat. Add 8 pieces of cinnamon sticks, 8 cloves, 8 cardamom pods, 1 star anise, 2 pieces of mace, and 8 pieces of kalpasi. Sauté for about 1 minute until fragrant.

4. 4.Add More Spices to Masala

   Add 10 g fennel seeds, 10 g black pepper, 10 g cumin seeds, and 20 g coriander seeds to the pan. Continue to sauté for another 1-2 minutes.

5. 5.Add Coconut and Chilies to Masala

   Add 8 dried red chilies, 1 handful of curry leaves, and the grated coconut to the pan. Roast the mixture, stirring continuously, until the coconut turns golden brown and aromatic, which should take about 5-7 minutes.

6. 6.Grind Chettinad Masala

   Remove the roasted masala mixture from the pan and let it cool slightly. Transfer it to a mixer grinder and add a small amount of water. Grind to a smooth, thick paste. Set aside.

7. 7.Sauté Aromatics for Gravy

   Heat 150 ml sesame oil in a large pan or wok over medium heat. Add 2 bay leaves and 10 g fennel seeds. Let them splutter and become fragrant.

8. 8.Add Onions and Curry Leaves

   Add 500 g of sliced onions and 1 handful of curry leaves to the pan. Sauté, stirring occasionally, until the onions turn translucent and slightly golden brown, which takes about 5-7 minutes.

9. 9.Add Tomatoes and Powders

   Add 400 g of sliced tomatoes to the pan and cook, stirring, until they soften and become mushy, about 3-5 minutes. Then, add 25 g chili powder and 20 g coriander powder. Mix well.

10. 10.Cook Masala Base

    Add a small amount of water to the pan to prevent the spices from burning and help them cook thoroughly. Continue to cook, stirring, until the mixture forms a thick paste and the oil starts to separate from the sides of the pan, about 5 minutes.

11. 11.Add Marinated Chicken

    Add the marinated chicken pieces to the pan. Mix thoroughly with the masala base, ensuring each piece is well coated. Cook for about 5 minutes, stirring occasionally, allowing the chicken to absorb the flavors.

12. 12.Add Ground Chettinad Masala

    Incorporate the freshly ground Chettinad masala paste into the chicken and gravy mixture. Mix everything together well, ensuring the masala is evenly distributed.

13. 13.Simmer the Gravy

    Add water as needed to achieve your desired gravy consistency. Add salt to taste. Bring the gravy to a boil, then reduce heat to low, cover the pan, and simmer until the chicken is cooked through and tender, and the oil separates on top, which typically takes approximately 15-20 minutes.

14. 14.Garnish and Serve

    Once the chicken is cooked and the gravy has thickened to your liking, remove from heat. Garnish generously with fresh coriander leaves. Serve hot with steamed rice or your favorite flatbreads.