Chettinad Chicken –

Ingredients (Serves 3-4)

Marinate for 20 minutes:-

• 2 lb/ 1 kg chicken drumsticks or thigh portions, skinned (use any dark meat portions, bone in pieces recommended)
• 1 tbsp fresh lemon juice
• 1 tsp red chili powder
• 1 tsp salt

Spices to be Dry Roasted :-

• 1.5 tsp white poppy seeds
• 1 tsp fennel seeds
• 2 tsp coriander seeds
• 1.5 tsp cumin seeds
• 5 cloves
• 10-12 dry red chilies (adjust to tolerance)
• 4 whole green cardamom
• 1/2 cup fresh grated coconut
• Water for grinding (about 1/4 cup)

Notes:-  

1. Sambhar Onions can be  substituted with shallots or equivalent quantity of chopped red onions.
2. Fresh coconut can be substituted with unsweetened grated coconut.

Method :-

• In a medium saucepan, first dry toast all the spices except fresh coconut for 2 minutes on low heat till you smell the aroma.
• Next, add the grated coconut to the pan and toast till the coconut starts to change color lightly and drying out. About 8-10 minutes.
• Once done, remove pan from heat & allow cooling. Grind the cooled spices & coconut to a paste using 1/4 cup of water or as required for grinding. The paste doesn’t have to be silky smooth. Set aside.
• In a heavy bottomed pot, heat the oil on medium till it starts to smoke lightly. Add, chopped onions and cook with regular stirring till they are translucent but not browned. About 5-7 minutes.
• Next, add the cinnamon stick & star anise and cook for 18-20 seconds till you smell the aroma of whole spices.
• Add in the grated ginger and garlic, curry leaves & ground spice paste and red chili & turmeric powder. Cook for 2 minutes.
• Next, reduce heat to low, add the chopped tomatoes, mix in & cook uncovered for at least 12-15 minutes with regular stirring till oil starts separating on sides of the pot.
• Add in the marinated chicken & chopped green chilies next, mix, check the salt & adjust, increase heat to high and let cook for 3 minutes. Next, reduce the heat to low, cover the pot & let the chicken cook with the spices & its own juices for 12-15 minutes or till tender (This cooking time will depend on size of your chicken pieces)
• Uncover the pot, check if the chicken pieces are tender else cook for another 2-3 minutes. Once chicken pieces are cooked, turn off the heat, add the lemon juice to liking, cover & let sit covered till ready to serve.
• When ready to serve, garnish with chopped cilantro/ curry leaves/fresh coconut.Serve with warm rice.