Chicken Chettinad Masala

1. 1

   Step 1

   • a.Marinate the Chicken
   • b.In a large bowl, combine the chicken pieces with curd, 1 tsp red chili powder, 0.5 tsp turmeric powder, and 0.5 tsp salt.
   • c.Mix thoroughly to ensure each piece is well-coated.
   • d.Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Step 2

   • a.Roast and Grind the Chettinad Masala
   • b.Heat a heavy-bottomed pan over low heat. Add all the whole spices for the masala: coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, green cardamom, star anise, and kalpasi.
   • c.Dry roast for 2-3 minutes, stirring constantly, until they release a rich aroma. Be careful not to burn them.
   • d.Add the grated coconut and continue to roast for another 1-2 minutes until the coconut turns a light golden brown.
   • e.Remove the mixture from the pan and allow it to cool completely.
   • f.Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
3. 3

   Step 3

   • a.Prepare the Gravy Base
   • b.In the same pan (or a kadai), heat the gingelly oil over medium heat.
   • c.Once the oil is hot, add the mustard seeds and allow them to splutter.
   • d.Add the curry leaves and sauté for 30 seconds until fragrant.
   • e.Add the finely chopped onions and sauté for 8-10 minutes, until they become soft and golden brown.
   • f.Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
   • g.Add the tomato puree, the remaining 0.25 tsp of turmeric powder, and cook for 5-7 minutes, until the mixture thickens and you see oil separating from the sides.
4. 4

   Step 4

   • a.Cook the Chicken Curry
   • b.Add the freshly ground Chettinad masala powder to the pan. Sauté for 1 minute, stirring continuously, until it's fragrant.
   • c.Add the marinated chicken pieces to the pan. Increase the heat to medium-high and sear the chicken for 5-7 minutes, until it's lightly browned on all sides.
   • d.Pour in 1.5 cups of warm water and add the remaining 1 tsp of salt. Stir everything together well.
   • e.Bring the curry to a boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked.
   • f.Stir occasionally to prevent the curry from sticking to the bottom of the pan.
5. 5

   Step 5

   • a.Finish and Serve
   • b.Once the chicken is cooked and the gravy has thickened to your desired consistency, turn off the heat.
   • c.Stir in the fresh lemon juice.
   • d.Garnish with freshly chopped coriander leaves.
   • e.Let the curry rest for 10 minutes before serving to allow the flavors to deepen.
   • f.Serve hot with steamed rice, parotta, dosa, or idiyappam.

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