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)
Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
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.
Perfectly spiced Chicken Chettinad with crispy parotta and cool raita - a soul-satisfying feast!
This chettinad and tamil dish is perfect for lunch or dinner. With 1340.89 calories and 60.19g 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.
Servings
4
Serving size: 2 pieces
842cal
10gprotein
75gcarbs
56gfat
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
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.
