Chettinad Chicken

Instructions

1. 01

   Roast the masala

   Dry-roast coriander, cumin, fennel, pepper, chillies, cinnamon, cloves, and coconut until aromatic. Cool and grind with a little water to a smooth paste.

2. 02

   Brown the aromatics

   Heat oil, add curry leaves and shallots, and cook until deep golden. Add ginger-garlic paste and cook until its raw aroma fades.

3. 03

   Cook the tomato base

   Add tomatoes, turmeric, and salt. Cook until the tomatoes collapse and the oil begins to separate.

4. 04

   Coat the chicken

   Add the chicken and ground masala. Stir over medium-high heat for 5 minutes so every piece is coated.

5. 05

   Simmer until tender

   Add 1 cup hot water, cover, and simmer until the chicken is cooked through and the gravy is thick.

6. 06

   Finish the curry

   Uncover and reduce to the desired consistency. Taste for salt and finish with fresh curry leaves.