Spicy and tangy – full of Chettinad flavor – this is one of my all time favorite dishes. The secret to this dish are the curry leaves and the spices, freshly ground.

Folks who find it hard to eat fire can spice down, but it would kill the fun.

Chicken Chettinad

Serves: 6 to 8
Preparation + Cooking Time: 45-50 minutes
Best with: White Rice or Roti/Naan

Ingredients
Chicken – 1 to 1.1 Kg (Skinless cleaned, medium size cut with bones)
2 Onions  (medium) – finely chopped
3 large bright red tomatoes finely chopped (or pureed)
1-1/2 teaspoon red chilli powder
1-1/2 teaspoon turmeric powder (haldi)
2 teaspoon lemon juice
2 tablespoon Ghee (or olive/groundnut/sunflower refined oil)
Curry leaves 2-3 sprigs
6-8 Mint Leaves (Pudina)
salt to taste

For the Paste
2 teaspoon Poppy seeds (khus-khus)
9-12 whole red chillies (large)
2/3 cup  finely grated fresh coconut
2 teaspoon coriander seeds (dhaniya)
2 teaspoon cumin seeds (jeera)
1″ piece cinnamon broken (Dalchini/Tuj)
4 cloves (lavang)
2 green cardamom (elaichi)
4 pepper corns (kali mirchi)
2 teaspoon fresh ginger (peeled and chopped)
2 teaspoon fresh garlic (peeled and chopped)

For Garnishing
1 Tablespoon Ghee
1/2 teaspoon mustard
6 nos. black pepper corns (kali mirchi)
Curry Leaves – 1 spring
Finely chopped coriander

First Things first:
1. Clean the chicken, add haldi, salt, red chilli powder and lemon juice. Mix and set aside.

Making the Paste:
This is the most important ingredient giving it the characteristic color and flavor.
1. In a flat bottomed pan, roast all the ingredients for the paste (mentioned above) except for the ginger and garlic. Make sure the flame is low and you stir frequently.
2. Allow to cool to room temperature
3. Grind this to a paste along with the ginger and garlic. (You can use your kitchen grinder). Add little water if needed, but make sure the paste is thick and not watery.

Cooking the Chicken:
1. Heat the ghee in a heavy-bottomed flat pan on medium flame till hot
2. Add the chopped onions and fry till they are golden brown. Stir frequently.
3. Add the curry leaves and stir
4. Add the chicken and mix well. Do not cover the dish.
5. Cook on medium level for about 5 minutes. Stir once every minute.
6. Add in the mint leaves. This will help remove any raw chicken smell too!
7. Add in the ground paste. Stir every minute for the next 4-5 minutes. The chicken will steam and absorb the flavor.
8. Simmer down the flame and cover the pan. Cook for 15-18 minutes, stirring once every 4-5 minutes.
9. Add the finely chopped tomatoes and cook for about 5  minute(s).
10. Ensure that the chicken is fully cooked and the oil leaves the sides of the pan.
11. Transfer contents to serving bowl

Note: if you want to add in water, add it sometime in step 8.

Garnishing
1. Heat ghee
2. Add in mustard and pepper
3. Simmer for a 1-2 minutes taking care not to burn them
4. Turn off the flame and add in the curry leaves
5. Pour this into the serving bowl
6. Garnish with finely chopped coriander leaves

Enjoy and let me know how it goes!

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