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Tamil Indian · Dinner

Chettinad chicken

Bone-in chicken simmered in a dark, aromatic Chettinad masala of freshly roasted spices, coconut, black pepper, fennel, and curry leaves.

About 1 hr 45 minTotal
About 1 hr 15 minActive
$$Cost
AdvancedDifficulty
Makes 6 servings
Chicken Chettinad with bone-in chicken in a clinging dark roasted coconut, pepper, fennel, chile, and curry-leaf gravy beside rice.

Equipment

  • Finely chop and simmer longer; press through a sieve when the sauce must be smooth.

Ingredients

1× recipe · Makes 6 servings

  • 3 pounds bone-in chicken thighs and drumsticks, skin removed
  • 2 teaspoons kosher salt, divided
  • 1/2 teaspoon turmeric
  • 1 tablespoon lemon juice
  • 2 tablespoons coriander seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 5 dried red chiles
  • 1 star anise
  • 1 small cinnamon stick
  • 4 green cardamom pods
  • 4 cloves
  • 1 teaspoon kalpasi stone flower, gently rinsed, optional but characteristic
  • 1/2 cup unsweetened shredded coconut
  • 3 tablespoons gingelly oil or neutral oil
  • 18 curry leaves, divided
  • 12 small shallots, thinly sliced
  • 1 tablespoon grated ginger
  • 5 garlic cloves, minced
  • 3 medium tomatoes, finely chopped
  • 2 cups hot water
  • 6 cups steamed rice

Instructions

  1. Coat chicken with half the salt, turmeric, and lemon juice and refrigerate 30 minutes. In a dry skillet, roast coriander, fennel, cumin, pepper, chiles, star anise, cinnamon, cardamom, cloves, and kalpasi separately as needed until fragrant, not burnt.

  2. Add coconut and toast to an even deep gold. Cool everything, then to the smoothest possible paste so the finished gravy will not be gritty.

  3. Heat gingelly oil. Fry half the curry leaves, then cook shallots until deep gold, 8 minutes. Add ginger and garlic for 1 minute, then tomatoes and remaining salt until jammy and oil shows at the edges, 10 minutes.

  4. Fry the ground Chettinad masala for 3 minutes. Add chicken and turn until coated, then add remaining hot water, cover, and simmer gently until chicken reaches 165°F at the bone, 20 to 25 minutes.

  5. Uncover and reduce to a medium-thick gravy that clings to the chicken. Tear in remaining curry leaves, adjust salt and black-pepper warmth, and serve with rice.

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