Chicken Chettinad

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.

• Prep time: 25 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 683
• Protein: 42 g
• Carbs: 29 g
• Fat: 39 g

Ingredients

• 800 g Chicken thigh ( cut into 3cm pieces )
• 2 piece Red onion ( finely chopped )
• 2 piece Round tomato ( diced )
• 3 tbsp ghee
• 50 g Coconut meat ( grated )
• 4 piece Garlic ( cloves minced )
• 2 tbsp Whole coriander seeds
• 1 tbsp Black peppercorns
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• 1 piece Cinnamon stick
• 3 piece Clove
• 3 piece cardamom
• 1 piece star anise
• 15 piece curry leaves
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 tbsp Ginger ground
• 1 pinch Gray sea salt
• 30 g Fresh ginger ( peeled and minced )
• 1 piece Kalpasi (stone flower) ( whole )

Instructions

1. Roasting spices

   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. Chettinad paste preparation

   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. Sautéing aromatics

   Heat ghee in a pan. Add curry leaves (they should crackle). Add sliced red onions and sauté until golden brown, almost caramelized.

4. Searing chicken

   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. Simmering and thickening

   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.

Chef's tips

• 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.

Storage

Can be kept for 3 days in the fridge in an airtight container. Flavors are even better the next day after gentle reheating.