Chicken Chettinad with Steamed Basmati Rice

Instructions

1. 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. 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. 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. 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. 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.