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Homemade Chettinad Chicken Curry photo

Chettinad Chicken Curry

This Chettinad Chicken Curry is a flavor explosion! Succulent chicken thighs simmered in a rich, aromatic spice blend.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 1 kg boneless chicken thighs cut into medium-sized pieces
  • 4 tablespoons ghee or oil
  • 2 pieces bay leaves
  • 2 sprigs curry leaves
  • 45 g ginger freshly grated
  • 30 g garlic minced
  • 60 g grated coconut fresh or dried
  • 2 large onions diced
  • 4 medium tomatoes diced
  • 2 teaspoons salt adjust to taste
  • 250 g water
  • Cilantro for garnish
  • 8 pieces dried red chilies Kashmiri or another variety
  • 2 teaspoons black peppercorns
  • 2 teaspoons cumin seeds (jeera)
  • 4 teaspoons coriander seeds
  • 10 pieces green cardamom pods (elaichi)
  • 2 sticks cinnamon (dalchini)
  • 8 pieces cloves (laung)
  • 2 tablespoons poppy seeds (khus khus)
  • 2 teaspoons fennel seeds (saunf)

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Blender or food processor
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and chopping board
  • Serving spoon

Method
 

Instructions:
  1. In a dry skillet over medium heat, toast the black peppercorns, cumin seeds, coriander seeds, cardamom pods, cinnamon sticks, cloves, poppy seeds, and fennel seeds until fragrant, about 2-3 minutes. Let them cool slightly and grind into a fine powder using a blender or spice grinder. Set aside.
  2. In a heavy-bottomed pot, heat the ghee or oil over medium heat. Add the bay leaves and curry leaves, letting them sizzle for a few seconds. Next, add the diced onions and sauté until they turn golden brown, about 8-10 minutes.
  3. Stir in the grated ginger and minced garlic, cooking for another 2-3 minutes until they become fragrant.
  4. Add the diced tomatoes and cook until they soften and the oil starts to separate, about 5-7 minutes.
  5. Add the chicken pieces, stirring well to coat them with the mixture. Sprinkle in the ground spice blend and salt, mixing everything thoroughly.
  6. Pour in the water, bringing the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the chicken is cooked through and tender.
  7. Once cooked, adjust seasoning if necessary. For a thicker curry, simmer uncovered for an additional 5-10 minutes. Sprinkle with fresh cilantro before serving.

Notes

  • For a vegetarian version, substitute chicken with paneer or mixed vegetables.
  • Adjust the spice level by modifying the number of dried red chilies.
  • This curry pairs wonderfully with steamed rice, naan, or appam.