Chicken Chettinad

 Here's a traditional Indian recipe for **Chicken Chettinad**, a spicy and aromatic dish from the Chettinad region of Tamil Nadu. Known for its rich blend of spices and robust flavors, this curry pairs excellently with steamed rice or Indian breads like naan or paratha.

Chicken Chettinad

*Experience the bold and fiery flavors of South India with this classic Chettinad chicken curry.*

## **Ingredients**

### For the Chettinad Masala:

- 1 tablespoon coriander seeds

- 1 teaspoon cumin seeds

- 1 teaspoon fennel seeds

- 1 teaspoon black peppercorns

- 2-3 dried red chilies

- 4-5 cloves

- 2-3 green cardamom pods

- 1-inch piece of cinnamon stick

- 2 tablespoons grated fresh coconut

### For the Curry:

- 1.5 pounds (700g) chicken, bone-in, cut into medium-sized pieces

- 2 tablespoons oil (preferably sesame or vegetable oil)

- 1 large onion, finely chopped

- 2 tomatoes, chopped

- 1 tablespoon ginger-garlic paste

- 1/2 teaspoon turmeric powder

- 10-12 curry leaves

- Salt, to taste

- Fresh coriander leaves, chopped, for garnish

## **Instructions**

1. **Prepare the Chettinad Masala:**

   - In a dry skillet over medium heat, toast coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cloves, cardamom pods, and cinnamon stick until aromatic, about 2-3 minutes.

   - Add grated fresh coconut and continue to toast until the coconut turns golden brown.

   - Allow the spices to cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.

2. **Cook the Curry:**

   - Heat oil in a large pan over medium heat.

   - Add finely chopped onions and sauté until they become translucent.

   - Stir in ginger-garlic paste and cook until the raw smell disappears.

   - Add chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.

   - Add turmeric powder and the prepared Chettinad masala. Cook for 2-3 minutes, stirring continuously.

   - Add chicken pieces and curry leaves to the pan. Stir well to coat the chicken with the spice mixture.

   - Season with salt and add enough water to cover the chicken. Bring to a boil.

   - Reduce heat to low, cover, and simmer until the chicken is cooked through and tender, about 25-30 minutes.

3. **Garnish and Serve:**

   - Once the chicken is cooked, adjust the consistency of the gravy as desired by adding more water or reducing it further.

   - Garnish with chopped fresh coriander leaves.

   - Serve hot with steamed rice, naan, or paratha.

This **Chicken Chettinad** recipe brings the authentic taste of South Indian cuisine to your kitchen, offering a spicy and flavorful dish that's sure to impress.