Step-by-Step Instructions

1. 1.Roast Spices

   In a dry pan, add coriander seeds, fennel seeds, cumin seeds, pepper, dry chillies, bay leaf, star anise, cardamom, cinnamon stick, kalpasi (black stone flower), and cloves. Roast these spices for 1 minute on low flame until fragrant. Then, add grated coconut and curry leaves and continue to roast for another minute on low flame until the coconut is lightly toasted.

2. 2.Grind Spice Paste

   Allow the roasted spices and coconut to cool down completely. Transfer them to a grinder and add a little water. Grind everything into a smooth paste.

3. 3.Sauté Shallots

   Heat 3 tablespoons of gingelly oil in a pan. Add ½ teaspoon of fennel seeds and let them splutter. Then, add 150 grams of chopped shallots, a small bunch of curry leaves, and 1 dry chilli. Sauté well until the shallots turn translucent and slightly golden brown.

4. 4.Add Ginger Garlic Paste

   Add 1½ teaspoon of ginger garlic paste to the sautéed shallots. Sauté well for about 1-2 minutes until the raw smell of the ginger garlic paste disappears.

5. 5.Add Tomatoes

   Add 2 chopped tomatoes to the pan. Sauté until the tomatoes turn soft and mushy, breaking down into the mixture.

6. 6.Add Chicken and Seasonings

   Add 700 grams of chicken pieces to the pan. Season with salt to taste and ½ teaspoon of turmeric powder. Sauté well, mixing the chicken thoroughly with the onion-tomato mixture until the chicken changes color and is well coated.

7. 7.Incorporate Ground Paste and Water

   Add the freshly ground spice paste to the chicken. Mix well, ensuring all the chicken pieces are coated with the rich paste. Add a little water to achieve the desired curry consistency.

8. 8.Cook the Curry

   Cover the pan with a lid. Cook the Chettinad chicken curry for 20 to 25 minutes on a low flame, allowing the chicken to become tender and absorb all the flavors. Stir occasionally to prevent sticking.

9. 9.Serve

   Once the chicken is cooked through and the curry has thickened to your liking, give it a final stir. Serve the hot Chettinad Chicken Curry with rice or your preferred bread.