Entree: India – Chettinad – செட்டிநாடு சிக்கன் கறி ➤ Seṭṭināṭu cikkaṉ kaṛi (A fiery, aromatic South Indian chicken curry from the Chettinad region made with roasted spices and coconut)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (about 8 pieces)
- 2 tsp (10 g) salt, divided
- 1/2 tsp (2 g) turmeric powder
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) oil or ghee for tempering
- 2 medium onions, thinly sliced (about 8 oz / 225 g)
- 1 tbsp (15 g) ginger, minced
- 1 tbsp (15 g) garlic, minced
- 2 medium tomatoes, chopped (about 1 cup / 240 g)
- 15–20 fresh curry leaves
- 1 tbsp (15 ml) tamarind paste or 2 tsp (10 ml) lemon juice
Chettinad masala (roast and grind):
- 2 tbsp (16 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) fennel seeds
- 1 tsp (2 g) black peppercorns
- 4–6 dried red chilies (adjust to heat preference)
- 4 cloves
- 1 small stick cinnamon (about 1 in / 2.5 cm)
- 1 star anise (optional)
- 1/4 cup (30 g) grated fresh coconut or desiccated coconut
- 1/2 tsp (2 g) poppy seeds or 1 tsp (3 g) roasted sesame seeds (optional)
- 1/2 cup (120 ml) water for grinding
Finishing:
- 1/2 cup (120 ml) water or chicken stock (adjust for gravy consistency)
- Fresh cilantro for garnish
- Salt and freshly ground black pepper to taste

Instructions

1. Marinate the chicken with 1 tsp salt and turmeric; set aside for 15–30 minutes while you prepare the masala.
2. In a dry skillet over medium heat, roast coriander, cumin, fennel, peppercorns, dried chilies, cloves, cinnamon, star anise, and coconut until fragrant and the coconut is golden, about 3–5 minutes. Cool slightly, then grind to a coarse paste with 1/2 cup (120 ml) water and optional poppy or sesame seeds; set aside.
3. Heat 3 tbsp oil in a heavy pan or kadai over medium heat. Add sliced onions and cook, stirring, until deep golden brown, about 12–15 minutes (do not rush—this develops the curry’s base). Add ginger and garlic and sauté 1–2 minutes until raw aroma subsides.
4. Add the ground masala and chopped tomatoes to the pan; cook, stirring, until oil separates and tomatoes are softened, about 6–8 minutes. Add curry leaves and stir.
5. Add marinated chicken pieces and the remaining 1 tsp salt. Toss to coat the chicken in the masala, then add 1/2 cup (120 ml) water or stock, cover, and simmer on medium-low for 20–25 minutes until the chicken is cooked through and the gravy has thickened. Stir occasionally and adjust water for desired consistency.
6. Stir in tamarind paste or lemon juice, check seasoning, and simmer 2–3 minutes more. Garnish with chopped cilantro and serve hot with steamed rice, idli, or dosa.