How to make it
6 steps. Take it one step at a time.
In a small pan, dry roast the coriander seeds, dried red chillies
In a small pan, dry roast the coriander seeds, dried red chillies, peppercorns, cumin seeds, and fennel seeds over medium heat until they become aromatic. Add the grated coconut and roast until it turns golden brown.
5 minCool the roasted spices and coconut completely
Cool the roasted spices and coconut completely, then grind them into a smooth paste with a little water. Set aside.
Heat oil in a heavy-bottomed pot
Heat oil in a heavy-bottomed pot. Add curry leaves and shallots. Sauté until the shallots are soft and translucent.
8 minAdd the ginger-garlic paste and sauté
Add the ginger-garlic paste and sauté for a minute until the raw smell disappears. Add the chopped tomatoes and cook until they turn mushy.
5 minAdd the chicken pieces and sauté
Add the chicken pieces and sauté for 5 minutes until the chicken changes color. Stir in the prepared spice paste and salt.
5 minAdd about 1 cup of water
Add about 1 cup of water, cover, and simmer on medium-low heat until the chicken is tender and the gravy has thickened to your liking. Garnish with more curry leaves if desired.
15 min
A little kitchen wisdom
Using gingelly oil (sesame oil) provides the most authentic flavor. Always use freshly ground spices for the Chettinad masala rather than pre-packaged powders. Stone flower (Kalpasi) is the secret ingredient for that unique earthy aroma.
