Chicken Chettinad Curry

Ingredients

• To Marinate The Chicken
• Chicken – Use skinless bone-in chicken pieces for the best taste as the bones add a lot of flavor to the curry.
• I used full chicken cut into pieces but you can use only legs or legs with thighs.
• If you are not a fan of bone-in chicken, you can use boneless chicken too.
• You will need salt and freshly squeezed lime juice to marinate the chicken.
• To Make The Chettinad Masala Paste
• Whole Spices – You will need coriander seeds, cumin seeds, fennel seeds, white poppy seeds, cinnamon, star anise, green cardamoms, black peppercorns, and cloves.
• You will also need garlic cloves, grated fresh coconut, and whole-dried Guntur red chilies.
• This curry gets its fiery spicy flavor from the use of Guntur chilies.
• Guntur chilies, also known as Guntur Sannam or Guntur Mirchi, are a variety of chili peppers that originate from the Guntur district in the state of Andhra Pradesh, India.
• They are widely renowned for their intense heat and pungency, making them a staple ingredient in Andhra cuisine, which is known for its fiery and spicy flavors.
• Guntur chilies are considered one of the hottest chili varieties in the world.
• In the authentic Chettinad chicken recipe, a spice called Kalpasi (stone flower) is added. If it is available, then add a big pinch along with the other whole spices for a very earthy and unique flavor.
• For The Curry
• Oil – Use any neutral-flavored cooking oil to make the curry. I used vegetable oil.
• Spice Powders – This recipe requires only two spices powder sand they are turmeric powder and Guntur red chili powder.
• Others – You will also need curry leaves, shallots, ginger garlic paste, fresh tomatoes, green chilies, tamarind paste, and cilantro.

How To Make Chicken Chettinad

Marinate The Chicken

Mix 2 pounds of skinless bone-in chicken (cut into 1 and ½ inch pieces) with 2 teaspoon salt and 2 tablespoon freshly squeezed lime juice in a large bowl and keep aside for ½ an hour.

Make The Chettinad Masala Past

• 3 tsp whole coriander seeds
• 1 tsp cumin seeds
• 2 tsp fennel seeds
• 2 tsp white poppy seeds
• 3-4 cloves peeled garlic
• 1-inch piece of cinnamon
• 1 whole star anise
• 3-4 whole green cardamoms
• 2 tsp whole black peppercorns
• 1 teaspoon whole cloves
• 10-12 dry Guntur red chilies

1. to a pan.
2. Dry roast on medium heat for 1 minute, until the spices are fragrant, stirring continuously.
3. Remove the roasted spices on a plate and keep them aside.
4. Add 1 cup of grated fresh coconut to the same pan and roast until it is dark brown in color, stirring continuously.
5. Transfer the roasted spices and roasted coconut to a blender along with 1 and ½ cups of water and blend to make a smooth paste.

Make The Curry

1. Heat 6 tablespoon of vegetable oil in a pan over medium-high heat.
2. Once the oil is hot, add 15-20 whole curry leaves and 1 and ½ cups of thinly sliced shallots and fry until they turn lightly brown, stirring frequently.
3. Add 1 tablespoon ginger garlic paste and cook until the shallots are nicely browned.
4. Now add the marinated chicken and cook for 4-5 minutes, stirring frequently.
5. Add the Chettinad masala paste, 1 and ½ cups of finely chopped tomatoes, and 3-4 green chilies (slit into half) and cook for 3-4 minutes.
6. Add ½ teaspoon turmeric powder and 2 teaspoon Guntur chili powder and mix well.
7. Now add 1 cup of water and mix well.
8. Reduce the heat to low.
9. Cover the pan with a lid and cook for 40-45 minutes until the chicken is cooked well. Stir a few times while cooking.
10. Add 1 tablespoon tamarind paste and 2 tablespoon chopped cilantro and cook for a minute.
11. Serve hot.