Chettinad Chicken

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Step 1: Prepare Ingredients & Tools

   First, wash the chicken pieces thoroughly and pat them dry with a paper towel. Keep your chopping board, knife, measuring cups and spoons ready. Finely chop the two medium onions and two medium tomatoes. Peel and roughly chop the ginger and garlic, keeping them separate for now. Grate or finely chop the fresh coconut.

2. 02

   Step 2: Dry Roast Whole Spices

   Place a tawa or a small pan on medium-low flame. Add 1.5 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 1 tsp fennel seeds, 1 inch cinnamon stick, 4 cloves, 2 green cardamom pods, and 3-4 dried red chilies. Dry roast these spices for about 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Be careful not to burn them. Transfer the roasted spices to a small plate to cool down.

3. 03

   Step 3: Roast Coconut

   In the same tawa, on medium-low flame, add the 1/4 cup grated fresh coconut. Dry roast the coconut for about 2-3 minutes, stirring continuously, until it turns light golden brown and smells toasty. Remove it from the tawa and add it to the plate with the cooled whole spices. Let everything cool completely for 5 minutes.

4. 04

   Step 4: Grind Chettinad Masala Paste

   Once the roasted spices and coconut are cool, transfer them to a blender or mixer grinder. Add the roughly chopped 1 inch ginger and 4 cloves of garlic. Add 1/4 cup of water to help with grinding. Grind everything into a very smooth paste. This is your Chettinad masala paste. If it's too thick, add another 1-2 tablespoons of water.

5. 05

   Step 5: Sauté Onions

   Place a large kadhai or wok on medium flame. Add 3 tbsp cooking oil and let it heat up for about 30 seconds. Add the finely chopped 2 medium onions. Sauté the onions for about 6-8 minutes, stirring occasionally, until they turn light golden brown and become soft. This step is important for the gravy's flavor.

6. 06

   Step 6: Add Curry Leaves & Tomatoes

   To the sautéed onions, add 15-20 fresh curry leaves. Stir and cook for 30 seconds until they become fragrant. Then, add the finely chopped 2 medium tomatoes. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften completely and the oil starts to separate from the mixture. Mash the tomatoes with the back of your ladle as they cook.

7. 07

   Step 7: Cook Masala Paste & Chicken

   Reduce the flame to low. Add the ground Chettinad masala paste from Step 4 and 1/2 tsp turmeric powder to the kadhai. Mix well and cook for 5 minutes, stirring constantly, until the raw smell of the masala disappears and the oil starts to separate again. Then, add the 500g chicken pieces and 1.5 tsp salt. Mix everything thoroughly so the chicken is well coated with the masala.

8. 08

   Step 8: Simmer the Curry

   Add 1.5 cups of water to the kadhai. Stir well to combine. Increase the flame to medium-high and bring the mixture to a boil. Once boiling, reduce the flame to low, cover the kadhai with a lid, and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking and ensure even cooking. The chicken should be tender and cooked through, and the gravy should have thickened.

9. 09

   Step 9: Final Check and Serve

   After 25-30 minutes, check if the chicken is cooked by cutting into a piece; it should be white inside with no pink. Taste the gravy and adjust salt if needed. If the gravy is too thin, you can cook it uncovered on medium flame for another 5 minutes to thicken. Your Chettinad Chicken is ready to be served hot with rice or roti.