Chicken Chettinad
Ingredients
- 800 gChicken thigh (cut into 3cm pieces)
- 2 pcRed onion (finely chopped)
- 2 pcRound tomato (diced)
- 3 tbspghee
- 50 gCoconut meat (grated)
- 4 pcGarlic (cloves minced)
- 2 tbspWhole coriander seeds
- 1 tbspBlack peppercorns
- 1 tspCumin seeds
- 1 tspFennel seeds
- 1 pcCinnamon stick
- 3 pcClove
- 3 pccardamom
- 1 pcstar anise
- 15 pccurry leaves
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 tbspGinger ground
- 1 pinchGray sea salt
- 30 gFresh ginger (peeled and minced)
- 1 pcKalpasi (stone flower) (whole)
Method
Tender chicken coated in a dark, thick sauce, intensely flavored with roasted spices. The heat from black pepper and chili is balanced by the sweetness of freshly blended coconut.
- 1
Heat a dry pan. Add coriander seeds, cumin, black pepper, fennel, cinnamon, cloves, cardamom, star anise, and kalpasi. Stir constantly until spices brown slightly and become fragrant.
- 2
Blend the roasted spices with coconut, fresh ginger, and ground ginger. Add a splash of water to obtain a smooth, dense paste. This base should be dark and highly aromatic.
- 3
Heat ghee in a pan. Add curry leaves (they should crackle). Add sliced red onions and sauté until golden brown, almost caramelized.
- 4
Add minced garlic then chicken pieces. Brown the meat on all sides. Stir in tomatoes, turmeric, and chili powder. Let tomatoes melt until juices reduce.
- 5
Stir in the spice paste. Pour in a bit of water, salt, then cover. Simmer on low heat. The sauce should reduce and coat the meat generously. It's ready when the ghee rises to the surface and the chicken is perfectly tender.
Frequently asked questions
How do you get this dish right?
- Do not burn the spices: as soon as they change color and smoke slightly, remove them from the heat.
- The secret lies in the onion color: it must be truly brown to give depth to the sauce.
- Using bone-in chicken will result in a much more intense flavor.
How long does this dish keep?
Can be kept for 3 days in the fridge in an airtight container. Flavors are even better the next day after gentle reheating.
