Chettinad Chicken Recipe - Chettinad Style Spicy Kozhi Masala
Chettinad style spicy chicken masala, a dry version of chicken curry. Perfect side for any south indian meal.
Servings: 4
Ingredients
To cook
- 1 kg Chicken
- 3 cups Water
- 1/2 teaspoon Salt
- 1/4 teaspoon Turmeric powder
To grind
- 12 long Dry red chillies
- 2 teaspoon Cumin seeds
- 1 teaspoon Poppy seeds
- 5 cloves Garlic
- 1 inch Ginger
- 1/4 cup Water
To saute
- 20 each Shallots or use 1 cup regular chopped onions
- 8 cloves Garlic
- 1/2 cup Tomato
- 1/4 teaspoon Turmeric powder
- 2 teaspoon Fennel seeds
- 1.5 teaspoon Salt
- 3 tablespoon Oil
- 1 tablespoons Coriander leaves chopped, for garnish
- 4 each Curry leaves for garnish
Instructions
To cook
- Cook chicken with turmeric and salt with enough water for 10 minutes. Alternatively you may pressure cook for 1 whistle or use an instant pot to cook over HPM for 10 minutes.
- Reserve the stock and the chicken as well.
To grind
- Grind together dry red chillies, cumin seeds, poppy seeds, garlic and ginger along with water to make a fine paste. Keep this aside.
To Saute
- Heat up oil in a pan and temper with fennel seeds.
- Saute shallots along with garlic until it turns transparent. (5 minutes over medium flame)
- Add in ground masala and saute along with the onions for few minutes.
- Add tomatoes and cook until soft.
- Now add in cooked chicken along with its stock and simmer. At this stage add turmeric and salt. Saute till the oil separates from the masala.
- Cook until the masala thickens and clings to the chicken.
- Garnish with coriander leaves and remove from heat.
- Serve as a side dish for rice.