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Chettinad Chicken Masala Recipe

Name: Anjappar Indian Cuisines Chettinad Chicken Masala Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.2 kg bone-in chicken pieces (thighs or drumsticks); 3 tbs plain yogurt (thick, whisked); 1 tsp turmeric powder; 1 tsp red chili powder; 1.5 tsp salt; 1.5 tbs ginger-garlic paste; 1 tbs lemon juice; 3 tbs coriander seeds; 6 pieces dry red chilies (Byadgi or Kashmiri for color, adjust heat); 1 tsp black peppercorns; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 piece black cardamom; 3 pieces green cardamom; 5 pieces cloves; 1 piece small cinnamon stick; 0.5 tsp mace (optional); 3 tbs grated fresh coconut (dry coconut desiccated ok); 4 tbs vegetable oil; 1 tbs unsalted butter (optional); 0.5 tsp mustard seeds; 12 leaves curry leaves; 2 cups onions, finely sliced; 2 cups tomatoes, chopped (ripe); 1 tbs ginger, julienned; 1 tbs garlic, sliced; 2 pieces green chilies, slit; 1 cup water; 3 tbs curry powder (from above, ground); 1 tbs coriander powder

Inspired by Anjappar Indian Cuisine

Time1h 15m

Serves4

Make Chettinad Chicken Masala Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

2 2/3 lb (1.2 kg) bone-in chicken pieces (thighs or drumsticks)

3 tbs plain yogurt (thick, whisked)

1 tsp turmeric powder

1 tsp red chili powder

1 1/2 tsp Celtic sea salt

1 1/2 tbs ginger-garlic paste

1 tbs ReaLemon lemon juice

Chettinad masala (dry-roast & grind)

3 tbs coriander seeds

6 pieces dry red chilies (Byadgi or Kashmiri for color, adjust heat)

1 tsp black peppercorns

1 tsp fennel seeds

1 tsp cumin seeds

1 piece black cardamom

3 pieces green cardamom

5 pieces cloves

1 piece small cinnamon stick

1/2 tsp mace (optional)

3 tbs grated fresh coconut (dry coconut desiccated ok)

Curry base

4 tbs Tuscany sunflower oil

1 tbs unsalted butter (optional)

1/2 tsp mustard seeds

12 leaves curry leaves

2 cups onions, finely sliced

2 cups tomatoes, chopped (ripe)

1 tbs ginger, julienned

1 tbs garlic, sliced

2 pieces green chilies, slit

1 cup water

3 tbs curry powder (from above, ground)

1 tbs Coriander powder

1 tsp Celtic sea salt

1/2 tsp Garam masala

1/2 cup fresh cilantro (coriander) leaves, chopped

Method

Marinade

Prepare and marinate

Trim excess fat and make 2 shallow slashes in each chicken piece. In a large bowl combine yogurt, turmeric, red chili powder, salt, ginger-garlic paste and lemon juice. Add the chicken, rub marinade into slits so spices penetrate. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.

Chettinad masala (dry-roast & grind)

Dry-roast whole spices

Heat a skillet over medium heat. Add coriander seeds and dry-roast 1–2 minutes until aromatic. Add dry red chilies, black peppercorns, fennel, cumin, black cardamom, green cardamom, cloves, cinnamon stick and mace. Roast, stirring, 2–3 minutes until spices darken slightly and are fragrant — do not burn.

Roast coconut

Add grated fresh or desiccated coconut to the warm pan and roast 2–3 minutes until golden and aromatic. Remove everything to a plate and cool completely.

Grind to powder

Transfer cooled roasted spices and coconut to a spice grinder or small blender. Grind to a fine powder, stopping to scrape as needed. Measure out 3 tablespoons of this freshly ground Chettinad masala for the curry; reserve any extra in an airtight jar.

Curry base

Heat oil and temper

In a heavy-bottomed pan or kadhai heat oil over medium heat. Add butter if using. When hot, add mustard seeds and let them pop. Add curry leaves and immediately add sliced onions. Sauté onions, stirring, 8–10 minutes until soft and light golden.

Add aromatics

Add julienned ginger, sliced garlic and slit green chilies. Sauté 2 minutes until raw smell subsides and garlic begins to color lightly.

Cook tomatoes

Add chopped tomatoes and 1 tsp salt. Cook, stirring, 6–8 minutes until tomatoes break down and oil begins to separate at the edges.

Add powders and chicken

Stir in the 3 tablespoons of ground Chettinad masala and the coriander powder. Cook 1 minute to bloom the spices. Add marinated chicken pieces, searing on medium-high heat 3–4 minutes per side to slightly brown and coat with spices.

Simmer

Pour in 1 cup water (adjust for desired gravy consistency), bring to a gentle boil, then reduce heat to low, cover and simmer 20–25 minutes until chicken is cooked through and tender (internal temp 75°C / 165°F for dark meat). Stir once midway and check gravy; add a little more water if too thick.

Finish

Uncover, increase heat to medium-high and cook 2–3 minutes to thicken sauce to desired consistency. Stir in garam masala and chopped cilantro. Taste and adjust salt. Turn off heat and let sit 5 minutes before serving to allow flavors to meld.