Chicken Chettinad Curry – South Indian Style

Step 1: Marinate the Chicken

In a bowl, combine 500 grams of chicken pieces with 1/4 teaspoon turmeric powder, salt to taste, and 1 tablespoon lemon juice. Mix well to ensure the chicken is evenly coated. Set this aside to marinate for 15-30 minutes.

Step 2: Dry Roast Spices for Masala

Heat a pan over low-medium heat. Add 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin, 1.5 teaspoons black peppercorns, 2 blades of mace, 1-inch cinnamon, 4 cloves, 2 green cardamoms, 1/2 star anise, and 2 black stone flowers (kalpasi). Roast these spices for about 2-3 minutes until they start to release a nice aroma. Then, add 5 dried red chilies and continue to roast for another 1-2 minutes until the chilies are crisp and aromatic. Remove the roasted spices from the pan and set them aside on a plate to cool down completely.

Step 3: Roast Coconut

In the same pan, add 1/2 cup grated coconut. Roast the coconut over low-medium heat for about 3-5 minutes until it turns light golden brown. Remove the roasted coconut and add it to the plate with the cooled spices. Let all ingredients cool down to room temperature.

Step 4: Grind Chettinad Masala Paste

Transfer all the cooled roasted spices and coconut to a mixer/grinder jar. Add a little water (about 1/4 to 1/2 cup) and grind it into a fine, smooth paste. The Chettinad masala is now ready.

Step 5: Sauté Onions and Tomatoes

Heat 2 tablespoons of oil in a pan over medium heat. Add 2 bay leaves and sauté for 30 seconds. Then, add 2 sliced onions and 1 spring of curry leaves. Sauté for about 5-7 minutes until the onions start to become golden. Add 1 teaspoon ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears and the onions are golden brown. Next, add 2 chopped tomatoes and salt to taste (remembering that chicken is already marinated with salt). Cook for about 5-7 minutes until the tomatoes are soft and pulpy.

Step 6: Cook Chicken with Masala

Add the marinated chicken to the pan. Combine well with the onion-tomato mixture and cook for about 8-10 minutes until the color of the chicken turns from pink to white. Then, add the prepared Chettinad masala paste. Mix thoroughly and add about 1/2 cup of water. Bring the mixture to a boil. If needed, add more water to adjust the consistency of the gravy to your preference. Cover the pan with a lid and cook on medium-low heat for 15-20 minutes, or until the chicken is completely cooked and tender. The oil will start to float on top, indicating it's done.

Step 7: Garnish and Serve

Once the chicken is cooked, garnish the Chettinad Chicken Curry with some fresh coriander leaves. Serve hot with chapati, roti, or steamed rice.

• Marinate the chicken for at least 15-30 minutes for best flavor.

• Be careful with adding salt to the gravy, as salt was already added during marination.