Not for the faint-hearted! This very flavorful dish originates from the state of Tamil Nadu, in south India, in a small region called Chettinad. Here we have chicken marinated in yogurt that is infused with special Indian spices and herbs to create an explosion of taste in every bite. It serves up well on a bed on snowy white rice and its fiery taste can be tamed with some yogurt, raita.

Ingredients (Chicken Chettinad; sorry for the long list!)

  • Chicken thigh (1/2 lb, pieces)
  • Curry leaves (1 bunch)
  • 3 onions, finely chopped
  • 4 tomatoes, finely chopped
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1 tbsp coriander seeds/powder
  • 1 tsp cumin seeds
  • 1 piece of cinnamon
  • 3 cardamom pods
  • 2 cloves
  • Salt to taste
  • 4-5 red chillies (dried)
  • 6-8 black peppercorns
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tbsp fresh coconut
  • 2 teaspoons lime juice
  • 8-10 tbsp oil

Method

  1. Over medium-low heat fry the cumin seeds, coriander seeds, whole cloves, cardamoms, red chilies, peppercorns,  and cinnamon for a few seconds (in 1 tbsp oil). Add the ginger and garlic pastes and combine. Finally, stir in the fresh coconut. Fry for about two minutes and then add a few tablespoons of warm water. Set aside to cool and then grind into a paste.
  2. Heat the remaining oil and fry chopped onions, until well browned; then add the turmeric, chili powder, 3/4 of the curry leaves, and the masala paste. Fry for about two minutes and then add in the tomatoes. Continue to fry until the oil separates.
  3. Lastly, add in the chicken and salt and cook completely (covered or uncovered) on low-heat. After being cooked through, turn off the heat and garnish with the lime juice and remaining curry leaves.
  4. Serve hot and enjoy!