Pairs well with Chettinad Chicken Curry
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 8mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Chettinad Chicken Curry
(2.5)
89.0K views • 6d ago
271
A spicy and flavorful chicken curry from the Chettinad region, known for its distinct and aromatic spice blend including stone flower and roasted coconut.
00:25:00 total
Serves 3
medium
Main Various
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🧂
🍋
🍫
🌶️
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Ingredients
- Black peppercorns - 1 tbsp (for paste, 1 tbsp)
- Cloves - 6-7 (for paste, 6-7 whole)
- Coriander seeds - 1 tbsp (for paste, 1 tbsp)
- Cumin seeds - 1 tsp (for paste, 1 tsp)
- Black cardamom - 4-5 (for paste, 4-5 whole)
- Green cardamom - 2 (for paste, 2 whole)
- Cinnamon stick - 1 inch (for paste, 1 inch piece)
- Stone flower (Patthar ka Phool) - 2-3 (for paste, 2-3 pieces)
- Dry Kashmiri red chillies - 5-6 (for paste, 5-6 broken in half)
- Salt - to taste (to taste, for paste and cooking)
- Cashew nuts - 4-5 (for paste, 4-5 whole)
- Fresh grated coconut - 3/4 cup (for paste, 3/4 cup)
- Chicken legs - 1 kg (for marination, 1 kg)
- Turmeric powder - 1 tsp (for marination, 1 tsp)
- Degi red chili powder - 1/2 tsp (for marination, 1/2 tsp)
- Oil - 2-3 tbsp (for cooking, 2-3 tbsp)
- Curry leaves - 4-5 sprigs (for cooking and tadka, 4-5 sprigs total)
- Bay leaf - 1 (for cooking, 1 whole)
- Fennel seeds - 1 tsp (for cooking, 1 tsp)
- Shallots (peeled and roughly chopped) - 1/2 cup (for cooking, 1/2 cup)
- Tender coriander stems - 1 tbsp (finely chopped, 1 tbsp)
- Tomatoes - 2 (chopped, 2 medium)
- Water - watch the video to see (as needed for cooking and grinding paste)
- Sugar - 1.5 tsp (to finish, 1 1/2 tsp)
Instructions
- Prepare the spice paste: In a pan, roast black peppercorns, cloves, coriander seeds, cumin seeds, black cardamom, green cardamom, cinnamon stick, stone flower, dry Kashmiri red chillies, salt, and cashew nuts until aromatic. Transfer to a bowl. In the same pan, roast fresh grated coconut on low to medium heat for 5-6 minutes until golden. Add to the bowl and let cool. Grind all roasted ingredients into a smooth paste with some water if needed. Set aside.
- Marinate the chicken: In a bowl, combine chicken legs with salt, turmeric powder, and degi red chili powder. Mix well and set aside to marinate for a while.
- Cook the Chettinad chicken: Heat oil in an earthen pot or handi. Add curry leaves, bay leaf, and fennel seeds; let them splutter. Add shallots and tender coriander stems; sauté until golden. Add chopped tomatoes and salt; cook for 2-3 minutes until tomatoes soften. Add the marinated chicken, cover, and cook for 5-6 minutes on medium heat. Add the prepared spice paste and cook until oil separates from the masala. Add hot water and simmer for 4-5 minutes. Finish with sugar and prepared tadka. Mix well.
- Prepare the tadka: In a pan, heat oil. Add sliced shallots and sauté on high flame for 2-3 minutes. Add curry leaves and let them splutter. Turn off heat and keep aside.
- Serve: Transfer the cooked chicken curry to a serving dish. Garnish with the prepared tadka. Serve hot with malabar parotta or preferred bread.
