Step-by-Step Instructions

1. 1.Prepare the Grinding Paste - Frying Spices

   Heat gingelly oil in a clay pot. Add 1/2 tbsp fennel seeds, 1/4 tsp cumin seeds, 1/4 tsp black pepper seeds, 10-15g whole garam masala (bay leaf, cinnamon, cardamom, cloves, mace), 15-20 dry red chillies, 3/4 tbsp coriander seeds, 5-6 kalpasi, and a bunch of curry leaves. Fry these spices until they are golden brown and aromatic, and the oil starts to separate, which takes about 5-7 minutes. Then add half a shell of grated coconut and continue frying until the coconut turns golden brown and crispy, and the oil completely separates, approximately 3-5 minutes.

2. 2.Grind the Paste

   Transfer the fried spices and coconut mixture to a blender jar. Add enough water to cover the ingredients and blend into a very fine, smooth paste. Ensure there are no coarse bits for the best texture in the curry.

3. 3.Prepare the Chicken Base - Tempering

   Heat gingelly oil in another clay pot. Add the remaining 1/4 tsp fennel seeds and a small amount of whole garam masala (bay leaf, cinnamon, cardamom, cloves, mace). Add 3 sliced onions and a bunch of curry leaves. Sauté until the onions turn golden brown, about 5-7 minutes.

4. 4.Add Ginger Garlic Paste and Tomatoes

   Add 1 1/2 tbsp ginger garlic paste to the sautéed onions. Fry for 2 minutes until the raw smell disappears. Then add 4 chopped tomatoes, 1/4 tsp turmeric powder, 3/4 tbsp coriander powder, 3/4 tbsp chilli powder, and salt to taste. Mix well and cook until the tomatoes soften and the masala forms a thick consistency, approximately 5-8 minutes.

5. 5.Cook the Chicken

   Add 1kg of cleaned chicken pieces to the pot. Mix thoroughly with the masala. Do not add water at this stage. Cover and cook for 10-15 minutes, allowing the chicken to release its juices and absorb the flavors of the masala. Stir occasionally to prevent sticking.

6. 6.Combine with Ground Paste and Simmer

   Pour the finely ground spice paste into the chicken. Mix everything well. Add a small amount of water (about 1/2 cup) to adjust the consistency of the gravy. Cover the pot and let the Chettinad Chicken simmer on low heat for 15-20 minutes, or until the chicken is tender and fully cooked, and the gravy reaches your desired thickness.

7. 7.Final Touches and Serve

   Once the chicken is cooked and the gravy is thick, add fresh coriander leaves and a few curry leaves for garnish. Drizzle a little more gingelly oil on top. Mix gently. Serve the hot Chettinad Chicken with white rice, dosa, or chapati.