Chettinad Chicken | South Indian Chicken Curry | How to make Chicken Chettinad | Varun Inamdar

By Get Curried · 60 min

Ingredients

Instructions

1. Mix the chicken with the lemon juice, turmeric and salt, and set aside for 30 minutes.
2. Heat the sesame oil in a pan, then fry the sliced shallots with the curry leaves over medium heat until golden brown.
3. Add the marinated chicken, raise the heat to high and sauté for 2 to 3 minutes until seared.
4. Meanwhile, heat 1 tbsp sesame oil in a pan on moderate heat and toast the coriander seeds, fennel seeds, cumin seeds, black peppercorns, mace, cloves, cinnamon, star anise, green and black cardamom, then add the bay leaves, black stone flowers, garlic and dried red chillies and toast until deep brown.
5. Remove the spices, cool them to room temperature, then toast the grated coconut in the same pan until brown and cool it too.
6. Grind the cooled spices and coconut with the fenugreek seeds, ginger, tamarind paste and water to a fine paste.
7. Add the Chettinad masala paste, water and salt to the chicken and bring to a boil.
8. Lower the heat, cover and simmer for 10 to 15 minutes, then garnish with coriander leaves and serve hot.

Summarized from Get Curried's video. Watch it for the details.

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