Step-by-Step Instructions

1. 1.Dry Roast Spices

   In a dry pan, add Black Stone flower (2), Bay leaf, Cardamom (2, skins removed), small Star anise (1), Cloves (2), small piece of Cinnamon, Kapok Buds (1), Coriander seed (2 tsp), Cumin seed (1 tsp), Fennel Seed (1/2 tsp), Pepper (1/2 tsp), a handful of Curry Leaf, and Dry Chilli (4). Fry all these items well without adding oil until aromatic.

2. 2.Powder Spices

   After frying, transfer the roasted spices to a mixture grinder and powder them finely.

3. 3.Roast and Paste Coconut

   In the same pan, add 1 cup of shredded coconut and fry lightly until it starts turning brownish. Once browned, transfer it to a mixture grinder and blend into a smooth paste.

4. 4.Prepare Gravy Base in Pressure Cooker

   In a pressure cooker, add 5-6 tsp of oil. Add the prepared masala powder, a few curry leaves, and 2 tsp of ginger-garlic paste. Mix well. Then add 2 medium chopped onions and sauté until translucent. Add 2 medium cut tomatoes and cook until they mix well with the masala, becoming soft and mushy.

5. 5.Add Spices, Chicken, and Curd

   To the cooked base, add 1/4 tsp turmeric powder, 1/2 tsp chili powder, and 1 tsp salt. Mix everything well. Add 1/2 kg of chicken pieces and 2 scoops of fresh curd. Mix thoroughly to coat the chicken with the masala.

6. 6.Pressure Cook Chicken (First Whistle)

   Add a little water to the chicken mixture, just enough to prevent burning. Close the lid of the pressure cooker and allow 2 whistles to cook the chicken.

7. 7.Add Coconut Paste and Final Whistle

   After the 2 whistles, open the cooker. Add the prepared coconut paste (diluted with some water) to the chicken. For enhanced curry leaf essence, add a few more fresh curry leaves. Mix everything well. Close the lid again and allow for 1 more whistle to ensure all flavors are combined and the gravy is well-cooked.

8. 8.Serve Chettinad Chicken Kulambu

   Once the final whistle is done and the pressure is released, open the cooker. The Chettinad Chicken Kulambu is ready to be served. The oil will have separated, indicating a perfectly cooked and flavorful gravy.