Chicken Chettinad

Ingredients

Instructions

1. 1

   Pat the chicken dry. Mix the chicken with ginger-garlic paste, turmeric powder, fine sea salt, and lemon juice until evenly coated. Leave to marinate for 10 minutes while you prepare the masala; this short marinade seasons the meat and helps it stay juicy.

2. 2

   Set a heavy kadai or sauté pan over medium heat. Dry-roast the black peppercorns, coriander seeds, cumin seeds, fennel seeds, dried red chillies, kalpasi, marathi mokku, green cardamom pods, cloves, and cinnamon stick for 2-3 minutes, stirring constantly, until aromatic but not darkened. Add the sliced galangal and fresh grated coconut, and roast for 2 more minutes until the coconut loses some moisture and smells nutty. Transfer to a plate briefly to cool.

3. 3

   Grind the roasted masala to a fine, slightly moist powder or paste. If needed, add 1-2 tablespoons from the hot water to help it move, but keep it thick; a concentrated masala gives the finished curry its characteristic intensity.

4. 4

   In the same pan, heat the coconut oil over medium-high heat. Add the sliced onion and cook for 6-8 minutes, stirring often, until deeply golden at the edges. Add the curry leaves, green chillies, julienned ginger, and sliced garlic; fry for 1 minute until fragrant. Good browning here is essential for depth, but lower the heat if the garlic threatens to scorch.

5. 5

   Add the chopped tomato and the remaining fine sea salt. Cook for 4-5 minutes, mashing the tomato into the onions until it breaks down and the oil begins to separate. This step removes raw acidity and forms the body of the gravy.

6. 6

   Add the ground Chettinad masala and fry for 1-2 minutes, stirring continuously so the spices bloom in the oil without catching on the pan.

7. 7

   Add the marinated chicken and toss over medium-high heat for 3-4 minutes so the pieces are well coated and lightly seared in the masala.

8. 8

   Pour in the hot water, scrape up any browned bits, and bring to a brisk simmer. Cover and cook over medium-low heat for 12-14 minutes, stirring once or twice, until the chicken is cooked through, tender, and reaches an internal temperature of 74°C at the thickest part. Uncover for the last few minutes if you want a thicker, clingy gravy.

9. 9

   Taste and adjust seasoning if needed. Finish with chopped fresh coriander leaves and freshly ground black pepper. Rest the curry for 3 minutes off the heat before serving; this brief rest helps the spices settle and the gravy tighten slightly.

Nutrition per serving

Notes

• •For the most authentic flavour, use kalpasi and marathi mokku; they are signature Chettinad aromatics and give the curry its haunting, smoky perfume.
• •Galangal is used here in place of the more common regional root notes to match your requested ingredients; slice it thinly so it grinds smoothly.
• •Serve with cauliflower rice or simply on its own for a paleo meal; the gravy is robust and does not need bread or grain to feel complete.
• •Bone-in chicken gives the best flavour in the short cooking time; if using boneless thigh meat, reduce the covered simmer by about 3-4 minutes.

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