Chettinad Chicken Varuval

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces with turmeric powder, lemon juice, and 0.5 tsp of salt.
   • Mix thoroughly to ensure each piece is evenly coated.
   • Cover and set aside to marinate for at least 20 minutes at room temperature.
2. 2

   Prepare the Chettinad Masala Powder

   • Heat a small, dry pan over low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and kalpasi (if using).
   • Dry roast the spices, stirring constantly for 2-3 minutes until they release a rich aroma and turn slightly darker. Be careful not to burn them.
   • Remove the spices from the pan and allow them to cool completely.
   • Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
3. 3

   Sauté the Aromatics

   • Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
   • Add the curry leaves and sauté for 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 6-8 minutes until they become soft and golden brown.
   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
   • Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it breaks down and becomes soft and pulpy.
4. 4

   Cook the Chicken Varuval

   • Add the freshly ground Chettinad masala powder to the pan. Sauté for 1 minute until it's aromatic.
   • Add the marinated chicken pieces and the remaining 1 tsp of salt. Mix well, ensuring the chicken is fully coated with the masala.
   • Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
   • Pour in 1/4 cup of water, stir to combine, and bring to a simmer.
   • Cover the pan, reduce the heat to low, and let the chicken cook for 15-20 minutes, or until it is tender and cooked through (internal temperature reaches 165°F or 74°C).
5. 5

   Finish and Serve

   • Once the chicken is cooked, remove the lid and increase the heat to medium-high.
   • Continue to cook, stirring frequently, for another 3-5 minutes until all the moisture evaporates and the masala clings tightly to the chicken pieces, creating a dry roast consistency.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed rice, parotta, or roti.