A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. This dish is famous for its complex flavor profile, derived from a freshly ground spice mix featuring star anise and the unique kalpasi (black stone flower).
Prep20 min
Cook45 min
Servings4
Serving size: 1 serving
425cal
47gprotein
19gcarbs
19g
Ingredients
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
7 pcs Dry Red Chilies (Use a mix of Kashmiri and Guntur for color and heat)
A masterpiece of flaky, layered bread from the Malabar coast of Kerala. This soft, chewy parotta is a beloved street food, perfect for mopping up rich curries. Achieving the signature layers is a rewarding kitchen project that results in an irresistibly delicious flatbread.
A refreshing and simple Indian yogurt dip made with crunchy onions and mild spices. This cooling side dish is the perfect accompaniment to spicy biryanis, pulaos, and kebabs, ready in just 10 minutes.
About Chicken Chettinad, Malabar Parotta and Onion Raita
This chettinad dish is perfect for lunch. With 934.03 calories and 58.54g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp Grated Coconut (Unsweetened, fresh or desiccated)
750 g Chicken (Bone-in, curry cut pieces)
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
1 tsp Mustard Seeds
1 sprig Curry Leaves
300 g Onion (About 2 medium, finely chopped)
2 tbsp Ginger-Garlic Paste
250 g Tomatoes (About 2 medium, puréed)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Or to taste)
360 ml Warm Water (About 1.5 cups)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional)
Instructions
1
Prepare the Chettinad Masala
Place a heavy-bottomed pan on low-medium heat. Add all ingredients for the masala except the grated coconut.
Dry roast for 3-4 minutes, stirring constantly, until the spices release a rich aroma and turn a shade darker. Ensure they do not burn.
Add the grated coconut and continue to roast for another 1-2 minutes until it is fragrant and lightly golden.
Remove the mixture from the pan and allow it to cool completely. Once cooled, transfer to a spice grinder or blender and grind to a fine powder.
2
Sauté the Aromatics
In the same pan or a kadai, heat the gingelly oil over medium heat. Once hot, add the mustard seeds and wait for them to splutter.
Add the sprig of curry leaves and sauté for 30 seconds until they turn crisp.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
3
Build the Curry Base
Add the tomato purée to the pan. Cook for 5-7 minutes, stirring, until the mixture thickens and you see oil separating at the edges.
Reduce the heat to low. Add the turmeric powder and the freshly ground Chettinad masala powder. Stir and cook for 1-2 minutes until fragrant.
Add the chicken pieces and salt. Increase the heat to medium and mix thoroughly, ensuring each piece is coated with the masala. Sauté for 5-7 minutes until the chicken is sealed and no longer pink.
4
Simmer the Curry
Pour in the warm water and stir well to combine everything, scraping any bits from the bottom of the pan.
Bring the curry to a rolling boil, then reduce the heat to low.
Cover the pan with a lid and let it simmer gently for 20-25 minutes, or until the chicken is cooked through and tender. Stir every 5-7 minutes to prevent sticking.
5
Finish and Serve
Once the chicken is cooked, uncover the pan. The gravy should be thick and aromatic. Taste and adjust the salt if necessary.
Turn off the heat. Stir in the optional lemon juice for a hint of brightness.
Garnish generously with freshly chopped coriander leaves.
Let the curry rest for at least 15 minutes before serving to allow the flavors to meld and deepen. Serve hot with steamed rice, parotta, idiyappam, or dosa.
Servings4
Serving size: 2 parottas
435cal
8gprotein
49gcarbs
23gfat
Ingredients
2 cup Maida (250g, All-Purpose Flour)
1 piece Egg (Large, at room temperature)
1 tsp Sugar (Helps with browning)
1 tsp Salt (To taste)
6 tbsp Vegetable Oil (Plus extra for greasing)
0.5 cup Water (Lukewarm, approximately 120ml)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Create a well in the center. Crack the egg into it, then add 2 tablespoons of oil and half of the lukewarm water.
Begin to mix the flour into the wet ingredients. Gradually add the remaining water as needed to form a very soft, pliable, and slightly sticky dough.
Transfer the dough to a clean, lightly oiled work surface. Knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should stretch easily without tearing.
2
First Rest
Form the kneaded dough into a ball and coat it with 1 teaspoon of oil.
Place it back in the bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place for a minimum of 2 hours, or up to 4 hours. This long rest is crucial for developing gluten, which makes the dough stretchy.
3
Portion and Second Rest
After resting, gently deflate the dough and divide it into 8 equal portions.
Roll each portion into a smooth ball. Arrange the balls on a tray, coat them generously with oil, cover, and let them rest for another 15-20 minutes.
4
Create the Layers
Generously oil your work surface. Take one dough ball and flatten it with your fingers.
Using a rolling pin or your hands, stretch and roll the dough into a paper-thin, large, translucent circle. The thinner, the better. Don't worry about perfect shapes or minor tears.
Brush the entire surface of the thin sheet with about 1/2 teaspoon of oil.
Starting from one edge, lift and fold the dough to create narrow pleats, like making a paper fan, until you have a long, pleated rope.
Gently hold one end of the rope and tap the other end on the counter to stretch it out further. Then, roll this rope into a tight spiral, tucking the loose end underneath. This spiral coil is what creates the layers.
5
Final Roll and Cook
Let the prepared spirals rest for 5-10 minutes.
Heat a tawa or cast-iron skillet over medium heat.
Take one spiral and gently flatten it with your palm. Lightly roll it into a 5-6 inch circle. Avoid pressing too hard to preserve the layers.
Place the parotta on the hot tawa. Cook for about 1 minute until you see small bubbles.
Flip the parotta. Drizzle about 1/2 teaspoon of oil on top and around the edges. Cook for 1-2 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again and cook the other side until it's golden and crisp. Repeat for all the parottas.
6
Fluff and Serve
This step is essential for revealing the layers. Once a parotta is cooked, remove it from the tawa.
While it's still hot, place it on a clean surface and use both hands to gently clap or push the edges towards the center. This action will separate and fluff up the layers.
Serve immediately with a rich curry like Chicken Chettinad or Vegetable Korma.
0.25 tsp Kashmiri Red Chili Powder (Optional, for color)
Instructions
1
In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.
2
Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.
3
Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.
4
Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.
5
For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.
