Entree: India – Tamil Nadu – செட்டிநாடு சிக்கன் ➤ Ceṭṭināṭu Sikkaṉ (Fiery, aromatic South Indian chicken curry from Chettinad featuring roasted spices and coconut)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 2 lb (900 g) bone-in chicken pieces, skin removed (thighs and drumsticks recommended)
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 1 tbsp (15 g) butter or ghee (optional)
- 2 medium onions, finely chopped
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 1/2 cup (120 ml) water (plus more as needed)
- Salt to taste (about 1 1/2 tsp / 9 g)
- Fresh cilantro for garnish
- For Chettinad masala (roast and grind to a coarse powder):
  - 2 tbsp (18 g) coriander seeds
  - 1 1/2 tsp (6 g) fennel seeds
  - 1 tsp (5 g) black peppercorns
  - 6–8 dried red chilies (use milder ones for less heat)
  - 3/4 tsp (3 g) cumin seeds
  - 1/2 tsp (2 g) poppy seeds (optional)
  - 1-inch (2.5 cm) piece of cinnamon
  - 2 whole cloves
  - 2 green cardamom pods
  - 2 tbsp (14 g) grated dry coconut or desiccated coconut
- For tempering:
  - 1 tsp (5 ml) mustard seeds
  - 1 tsp (5 g) urad dal (optional)
  - 10–12 curry leaves

Instructions

1. Dry roast the masala ingredients (coriander, fennel, peppercorns, red chilies, cumin, poppy seeds, cinnamon, cloves, cardamom, and dry coconut) in a skillet over medium heat until fragrant and the coconut is golden, about 3–5 minutes. Cool slightly and grind coarsely with a few tablespoons of water to a rough paste; set aside.
2. Heat oil and butter (if using) in a heavy pan over medium heat. Add mustard seeds and when they pop, add urad dal and curry leaves; sauté briefly until dal turns light golden.
3. Add chopped onions and cook until translucent and beginning to brown, about 8–10 minutes. Add ginger and garlic paste; sauté 1–2 minutes.
4. Add chopped tomatoes and cook until soft and oil separates, about 5–6 minutes. Season with salt.
5. Add the coarsely ground Chettinad masala paste and sauté 2–3 minutes to cook the raw spices. If mixture becomes too thick, add 2–3 tbsp (30–45 ml) water.
6. Add the chicken pieces and stir to coat thoroughly with the masala. Cook on medium-high heat for 5–7 minutes until chicken begins to brown.
7. Pour in 1/2 cup (120 ml) water, bring to a boil, then reduce heat to low, cover, and simmer until chicken is cooked through and tender, about 20–25 minutes. Uncover and simmer a few minutes more if you prefer a thicker gravy.
8. Taste and adjust seasoning. Garnish with chopped cilantro and additional curry leaves. Serve hot with steamed rice, dosa, or parotta.