A fiery and aromatic chicken curry from Tamil Nadu's Chettinad region. This dish gets its unique flavor from a freshly ground spice blend featuring black stone flower and star anise, creating a deeply savory and complex gravy.
Prep25 min
Cook35 min
Servings4
Serving size: 1 cup
479cal
47gprotein
20gcarbs
25g
Ingredients
7 pc Dry Red Chillies (Use a mix of Kashmiri for color and Guntur for heat)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1.5 tsp Fennel Seeds
1 tsp Black Peppercorns
4 pc Cloves
2 pc Green Cardamom
1 inch Cinnamon Stick
1 pc Star Anise
1 tbsp Kalpasi (Also known as black stone flower, crucial for authentic flavor)
Crispy, golden-brown crepes made from a fermented rice and lentil batter. A beloved South Indian breakfast staple, this dosa recipe is light, airy, and naturally gluten-free. Perfect when served hot with sambar and coconut chutney. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
Aromatic Chettinad chicken curry with crispy dosa – a perfectly spiced, soul-satisfying dinner.
This chettinad dish is perfect for dinner. With 724.4300000000001 calories and 55.86g of protein per serving, it's a nutritious choice for your meal plan.
fat
750 g Chicken (Bone-in, curry cut pieces)
3 tbsp Gingelly Oil (Can be substituted with any neutral vegetable oil)
0.5 tsp Mustard Seeds
15 pc Curry Leaves (Fresh leaves preferred)
2 pc Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pc Tomato (Medium-sized, finely chopped)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
1.5 cup Water (Use warm water for better results)
0.5 cup Coconut Milk (Thick, full-fat for a creamy finish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Chettinad Masala
In a dry pan over low-medium heat, add the dry red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, green cardamom, cinnamon stick, star anise, and kalpasi.
Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them.
Remove from heat and let the spices cool down completely.
Transfer the cooled spices to a grinder or spice mill and grind to a fine powder. Set aside.
2
Marinate the Chicken
In a large bowl, combine the chicken pieces, turmeric powder, 1 teaspoon of salt, and 2 tablespoons of the freshly ground Chettinad masala.
Mix well to ensure the chicken is evenly coated.
Set aside to marinate for at least 15-20 minutes while you prepare the curry base.
3
Sauté the Aromatics
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and allow them to splutter, which takes about 30 seconds.
Add the curry leaves and sauté for another 30 seconds until they turn crisp and aromatic.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
4
Cook the Chicken and Simmer
Add the chopped tomatoes and cook for 4-5 minutes until they break down and become soft and mushy.
Add the marinated chicken to the pan. Sauté on high heat for 5-7 minutes, until the chicken is seared and changes color on all sides.
Stir in the remaining Chettinad masala powder and the rest of the salt. Cook for another 2 minutes, stirring to coat the chicken well.
Pour in 1.5 cups of warm water, stir everything together, and bring to a boil.
Reduce the heat to low, cover the pan, and let the curry simmer for 15-20 minutes, or until the chicken is tender and cooked through.
5
Finish and Garnish
Uncover the pan and stir in the thick coconut milk.
Gently simmer on low heat for 2-3 minutes. Do not let it come to a rolling boil, as this can cause the coconut milk to curdle.
Turn off the heat, garnish with freshly chopped coriander leaves.
Let the curry rest for 10 minutes before serving to allow the flavors to meld. Serve hot.
Servings4
Serving size: 2 pieces
246cal
9gprotein
35gcarbs
8gfat
Ingredients
1.5 cup Idli Rice (Parboiled rice is a good substitute.)
0.5 cup Urad Dal (Use whole, skinless urad dal.)
2 tbsp Chana Dal (Adds to the golden color and crispiness.)
0.5 tsp Methi Seeds (Aids in fermentation and adds flavor.)
0.25 cup Thick Poha (Helps in achieving a soft texture inside.)
1 tsp Salt (Add after fermentation. Use non-iodized salt for best results.)
2.5 cup Water (For grinding, plus more for soaking. Use cold water for grinding.)
2 tbsp Gingelly Oil (For cooking the dosas. Ghee or any neutral oil also works.)
Instructions
1
Soak the Rice and Lentils (6 hours)
In a large bowl, combine the idli rice and chana dal. Rinse them under running water 4-5 times until the water runs clear.
In a separate medium bowl, combine the urad dal and methi seeds. Rinse them 2-3 times.
Add enough fresh water to each bowl to cover the contents by at least 2 inches. Let both bowls soak for a minimum of 6 hours or up to 8 hours.
2
Grind the Batter (20 minutes)
Just before grinding, rinse the thick poha and soak it in 1/2 cup of water for 15 minutes until it softens.
Drain the water from the urad dal and methi seeds. Transfer them to a wet grinder or a high-speed blender. Grind to a very smooth, fluffy, and voluminous paste, adding about 1 cup of cold water gradually. Transfer this batter to a large pot or container (at least 4-5 quarts to allow room for fermentation).
Next, drain the water from the rice and chana dal. Add them along with the soaked poha to the same grinder.
Grind to a smooth yet slightly coarse paste (like fine semolina). Add about 1 to 1.5 cups of cold water as needed. The rice batter will not be as fluffy as the dal batter.
Pour the rice batter into the pot with the dal batter. Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method helps initiate fermentation.
Cover the pot with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours. Ideal spots include an oven with the light on (but oven off) or an Instant Pot on the 'Yogurt' setting.
The batter is fermented when it has risen, looks bubbly and porous, and has a pleasant, tangy aroma.
Once fermented, add the salt and gently mix the batter. Do not overmix, as this will deflate the air pockets. If the batter is too thick, add a few tablespoons of water to achieve a smooth, pourable consistency, similar to a thin pancake batter.
4
Cook the Dosas (2-3 minutes per dosa)
Heat a cast-iron or non-stick tawa (griddle) over medium-high heat. To test if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Grease the tawa lightly with oil using a paper towel or half an onion.
Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
Immediately, using the back of the ladle, spread the batter in a continuous circular motion from the center outwards to form a thin, even crepe.
Drizzle about 1/2 teaspoon of oil or ghee around the edges and a little on top.
Cook for about 1-2 minutes, or until the bottom surface turns golden brown and crispy, and the edges begin to lift from the tawa.
Fold the dosa in half or roll it up. There is no need to flip and cook the other side for thin dosas.
5
Serve Immediately
Serve the hot, crispy dosas immediately with sambar, coconut chutney, and tomato chutney.
