Chettinad Chicken

🛒 Ingredients

• Chicken (boneless, skinless thighs) 150 g · 165 kcal
• Yogurt (plain, full-fat) 30 g · 18 kcal
• Turmeric powder 1 g · 3 kcal
• Dry Red Chilies (Kashmiri or Byadgi) 3 g · 9 kcal
• Coriander seeds 3 g · 12 kcal
• Cumin seeds 1 g · 4 kcal
• Black peppercorns 1 g · 4 kcal
• Fennel seeds 1 g · 5 kcal
• Star anise 0 g · 2 kcal
• Cinnamon stick 0 g · 1 kcal
• Cloves 0 g · 2 kcal
• Cardamom pods 0 g · 2 kcal
• Poppy seeds (white) 2 g · 10 kcal
• Fresh grated coconut 10 g · 35 kcal
• Sesame oil (or other neutral cooking oil) 14 g · 120 kcal
• Onion (medium, finely chopped) 50 g · 20 kcal
• Ginger-garlic paste 10 g · 8 kcal
• Green chilies (slit) 5 g · 2 kcal
• Curry leaves 2 g · 2 kcal
• Tomato (medium, chopped) 50 g · 9 kcal
• Fresh coriander leaves (for garnish) 2 g · 1 kcal

👨‍🍳 Instructions

1. Clean and cut the chicken into desired pieces. Marinate with yogurt and half of the turmeric powder; set aside for at least 30 minutes.
2. In a dry pan, lightly roast dry red chilies, coriander seeds, cumin seeds, black peppercorns, fennel seeds, star anise, cinnamon stick, cloves, cardamom pods, and poppy seeds until aromatic.
3. Add fresh grated coconut to the roasted spices and roast for another minute. Let cool, then grind everything into a fine paste using a little water.
4. Heat sesame oil in a large pan or kadai. Add chopped onions and sauté until golden brown.
5. Add ginger-garlic paste, green chilies, and curry leaves; sauté for 2-3 minutes until fragrant.
6. Stir in chopped tomatoes and the remaining turmeric powder. Cook until tomatoes soften and oil separates, about 5-7 minutes.
7. Add the marinated chicken and salt. Cook on medium-high heat for 5-7 minutes, stirring occasionally, until the chicken changes color.
8. Pour in the ground Chettinad masala paste and mix well. Add about 1/2 cup of water, cover, and simmer on low heat for 20-25 minutes, or until chicken is tender and gravy thickens.
9. Garnish with fresh coriander leaves and serve hot with rice or flatbreads.