Chicken Chettinad (South Indian Chicken Curry)

This dish comes from authentic Chettinad region which is a past of Sivaganga district of Tamil Nadu state in South India. The people from this origin speak Tamil. The word "Chettinad" itself means a social caste that specializes in preparation of food. This place is famous for its prosperous banking and business community as well as for local cuisine, architecture and religious temples. Our very own former Finance Minister of India respected P. Chidambaram comes from this region as well.

The first thing that hits our head when we hear the word "Chettinad" is spicy food with loads of aroma. This dish is a perfect summation of spices and aroma for those who have the exact tastebuds for such combination. Most of the Chettinad dishes are non vegetarian and are clubbed with either dosas, rice, appam, idiyappams. All said and done one thing about the Chettinad cuisine is that its restricted to meats like fish, chicken, crab, lamb, prawns and lobster. Chettiars do not eat beef and pork.

I remember first time having this dish when my roommate prepared it for me. It was so tasty and equally spicy that my heart and brain were not in sync. My heart said it was empty and needed more of it but my brain kept signaling your stomach is full :)

I can assure you that this dish will not only touch the tastebuds but also comfort your heart and soul.

Let's have a look at the recipe:

Ingredients:

For Chettinad Masala:
1 tsp Cumin Seeds
4 dry Red Chillies
2 tbsp Coriander Seeds
1 tsp Fennel Seeds
3 tbsp Black Pepper (Reduce or increase the amount as per your spice level)

For Marination:
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Lime juice

2 tbsp Red Chili Powder

1 tbsp Turmeric Powder

Salt

For Curry:
2 chopped Onions
1 chopped Tomato
1 Whole Chicken (Small/Medium Pieces)
2-3 tbsps of oil/ghee/butter
1 tsp Ginger Paste
1 tsp Garlic Paste
1 Sprig Curry Leaves
Coriander for Garnish

1 inch Cinnamon Stick

2 Green Cardamon

4 Cloves
Salt to taste

Method:
Marinate the chicken with ingredients mentioned in the marination section  and keep it aside for one hour.

 Meanwhile heat a pan/tawa/skillet and put all ingredients of dry roast on pan for 3-4 minutes. Make sure the flame is on medium and not to high. We do not need spices to burn and taste and bitter. While on pan make sure you keep on stirring it to avoid over coloring of the spices. Once they turn slight golden remove it from tawa in a plate. Once it cools off grind it in a mixer with the use of little water to make a fine paste. Do not use excessive water. Use only required amount in order to turn it to a fine paste. Keep it aside.

Now take a pot and add Oil to it on medium flame. 

Add Cinnamon Stick, green Cardamon and Cloves to the oil. Wait until you smell the aroma of spices.

Add chopped onion to the oil and cook it on medium to low flame.
Wait until onions turn golden brown. Until then keep on stirring it and make sure that don't burn.

Add 1 tbsp Ginger Garlic Paste to the onions and give it a good mix.
After they turn golden in color add tomatoes to it and give it a good mix.
At this point add salt as per taste.

Add 1 tsp Turmeric powder and mix all ingredients well.

Let the mixture cook for 5 mins.
Add the chicken to the mix and stir it again.
Cover it and let it cook for 15 mins on low flame.

Do not add water at this point as meat will release its own water.

Remove the lid after 15 mins and you will notice certain amount of water released already.

Add 1 cup of water to the pot and mix it well and cook it covered for another 10 mins.

Remove the lid and now add 3 tbsp of Chettinad Masala that you prepared. In case your spice level is low then reduce the amount of masala.
Make sure you mix well all the masala to cover the Chicken pieces equally.
Cover the pot with a lid and let the spices and chicken cook well for another 15 mins.

You will instantly notice change in color of the Chicken curry. That is the Chettinad Masala doing its trick.
Check if the chicken is cooked all through and if any seasoning required.
Garnish it with fresh coriander leaves.
Serve it hot with either dosas, steamed rice or roti's.