Ingredients:

For Marination:

• 1 kg chicken, cleaned and cut into pieces

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• 1 tablespoon lemon juice

• Salt to taste

For Chettinad Masala Paste:

• 1 tablespoon oil

• 1 teaspoon fennel seeds

• 1 teaspoon cumin seeds

• 5-6 whole black peppercorns

• 4-5 green cardamom pods

• 1 black cardamom pod

• 2-3 cloves

• 1-inch cinnamon stick

• 10-12 dried red chilies (adjust according to spice preference)

• 1 tablespoon poppy seeds

• 2 tablespoons coriander seeds

• 1 tablespoon cumin seeds

• 1/2 cup grated coconut

• 10-12 garlic cloves

• 1 small onion, roughly chopped

For Curry:

• 2 tablespoons oil

• 1 large onion, finely chopped

• 2 tomatoes, chopped

• Curry leaves

• Salt to taste

• Chopped coriander leaves for garnishing

Instructions:

• Marinate the Chicken:

  • In a bowl, mix the chicken pieces with turmeric powder, red chili powder, coriander powder, lemon juice, and salt.

  • Let it marinate for at least 30 minutes.

• Prepare the Chettinad Masala Paste:

  • Heat 1 tablespoon of oil in a pan and add fennel seeds, cumin seeds, black peppercorns, green and black cardamom pods, cloves, and cinnamon stick.

  • Once they release their aroma, add dried red chilies, poppy seeds, coriander seeds, cumin seeds, grated coconut, garlic cloves, and chopped onion.

  • Sauté until the ingredients are lightly roasted and aromatic. Allow the mixture to cool.

  • Grind the roasted ingredients into a smooth paste, adding a little water if needed. Set aside.

  
  

  Cooking the Curry:

• In a heavy-bottomed pot, heat 2 tablespoons of oil. Add finely chopped onions and sauté until they turn golden brown.
  

• Add chopped tomatoes and cook until they turn soft and mushy.

• Add the ground Chettinad masala paste and cook for 5-7 minutes, stirring continuously, until the oil starts to separate from the masala.

• Add the marinated chicken pieces and mix well with the masala. Cook for a few minutes until the chicken starts to turn white.

• Add curry leaves and salt to taste. Mix well.

• Cover the pot and let the chicken cook on medium heat, stirring occasionally. If needed, you can add a little water to prevent sticking.

• Cook until the chicken is tender and fully cooked, and the curry has thickened to your desired consistency.

• • Once the chicken is cooked, check for seasoning and adjust salt if needed.

  • Garnish with chopped coriander leaves.

  
  

  Serving:
  

• • Serve the Chettinad Chicken curry hot with steamed rice, appam, dosa, or any Indian bread like naan or roti.

  
  

Enjoy the rich and aromatic flavors of this Chettinad Chicken curry that's sure to tantalize your taste buds!