Chicken Chettinad

Ingredients

• 1 kg chicken
• 3 onions, finely chopped
• 3 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• For chettinad masala: 1 tsp each: fennel, cumin, coriander, black pepper, kalpasi, marathi mokku — dry roast and grind
• 2 tbsp oil
• 1/2 cup coconut, ground
• Curry leaves

Method

1. About Chicken Chettinad: Chicken Chettinad is the fiercest, most aromatic and complex chicken curry in Indian cuisine. It comes from the Chettinad region of Tamil Nadu and uses freshly ground spices including kalpasi (stone flower), marathi mokku (dried flower pods) and other rare spices that are unique to this region. It is not for the faint-hearted.
2. The Chettinad spice blend: The fresh masala is what makes this dish extraordinary. Dry roast separately: 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black pepper, 1 tsp fennel seeds, 4 dried red chillies, 2 cloves, 1 small cinnamon, 2 green cardamoms, 1 star anise, 1 piece kalpasi (stone flower — available at specialty stores, gives earthy flavour), 1 marathi mokku (dried flower pod) and 2 tbsp fresh grated coconut. Roast each on low heat for 3-4 minutes total until fragrant. Cool and grind to a smooth paste with a little water.
3. Marinate the chicken: Take 1 kg chicken pieces with bone. Mix with 1 tsp turmeric, 1 tsp red chilli powder, 1 tbsp ginger garlic paste and salt. Marinate for 1 hour.
4. Cook the onions: Heat 4 tbsp sesame oil (gingelly oil — traditional for Chettinad cooking) in a heavy pot. Add 3 large onions very finely chopped. Cook on medium heat for 15 minutes until deeply golden brown.
5. Add the ground masala: Add the freshly ground Chettinad masala paste. Cook on medium heat for 8-10 minutes, stirring continuously, until the oil separates from the masala. This cooking removes the raw taste from the spices.
6. Add tomatoes: Add 3 medium tomatoes pureed. Cook for 8 minutes until oil separates again.
7. Add chicken: Add the marinated chicken and mix well to coat with the masala. Cook on high heat for 8 minutes until the chicken browns and the water evaporates.
8. Add water and cook: Add 1.5 cups water. Bring to a boil. Cover and cook on medium-low heat for 25-30 minutes until chicken is completely tender.
9. Reduce the gravy: Uncover and cook on medium heat for 8-10 minutes until the gravy reduces and darkens, becomes thick and coats the chicken pieces well.
10. Garnish and serve: Add fresh curry leaves, coriander and a squeeze of lemon. The curry should be deeply flavoured, dark, thick and intensely aromatic. Serve with rice, parotta (layered flatbread) or dosa. Have water nearby — this is genuinely fiery.