Recipe for spicy Chettinad Chicken Masala (dry recipe). Recipe with step by step pictures.
For the chettinad chicken masala
- 5–6 gundu chillies (use less if you want a less spicy dish)
- 10 cloves garlic
- 2 teaspoon black pepper (use less if you want a less spicy dish)
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 2 tablespoon Indian sesame oil (Indian gingely oil)
- a big pinch of kalpasi
- 1/2 inch piece cinnamon
- 5 sprigs curry leaves
- 1.5 cups Indian shallots (small onions), chopped (around 250 grams)
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 500 grams chicken in bone
- Grind the chettinad chicken masala ingredients with half a cup of water to a very smooth paste. Set aside.
- Heat oil in a pan and add in the kalpasi (stone flower) and cinnamon. Add in a handful of curry leaves.
- Add in the chopped shallots (small onions) and saute for five minutes.
- Add in the ground masala paste. Saute for five minutes.
- Add in the salt and turmeric powder.
- Add in the chicken and a cup of water.
- Cover the pan with a lid and simmer on a low flame for 25 minutes. Saute once in a while to avoid scorching at the bottom.
- Once the chicken is well cooked, remove the chicken pieces to a plate and allow the gravy to thicken.
- Allow the gravy to become thick. Simmer for 5-10 minutes.
- Let the gravy thicken to a thick masala consistency.
- Add back the chicken and mix well so the masalas coat the chicken evenly. Roast the chicken for a couple of minutes.
- Chettinad chicken is ready. Serve with rice.
- Category: Side dish
- Cuisine: Tamilnadu