Ingredients

For Chicken Marinade

• 500g chicken (bone-in pieces preferred)
• 1/4 cup plain yogurt
• 1/2 tsp turmeric powder
• 1/2 tsp salt

For Chettinad Masala

• 1 tbsp oil (preferably coconut oil)
• 2 tbsp grated coconut
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp peppercorns
• 1 tbsp coriander seeds
• 3–4 dried red chilies (adjust to spice level)
• 1 cinnamon stick
• 3–4 cloves
• 2 green cardamoms

For Curry

• 2 tbsp oil (coconut or vegetable)
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tbsp ginger-garlic paste
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions

Step 1: Marinate the Chicken

1. In a bowl, combine the yogurt, turmeric powder, and salt.
2. Add the chicken pieces, mix well, and let them marinate for at least 30 minutes. This tenderizes the meat and infuses flavors.

Step 2: Prepare the Chettinad Masala

1. In a pan, heat 1 tbsp of oil on medium heat.
2. Add grated coconut, cumin seeds, fennel seeds, peppercorns, coriander seeds, dried red chilies, cinnamon, cloves, and cardamoms.
3. Roast until aromatic and the coconut turns light brown. Let it cool.
4. Grind the roasted spices into a fine powder, creating the Chettinad masala. Set aside.

Step 3: Cook the Curry

1. In a large pan or wok, heat 2 tbsp of oil over medium heat.
2. Add chopped onions and sauté until they turn golden brown.
3. Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
4. Stir in the chopped tomatoes and cook until they soften and release oil.
5. Add the ground Chettinad masala, stirring well to coat the onion-tomato mixture.
6. Add the marinated chicken pieces to the pan and mix well, ensuring each piece is coated with the masala.
7. Cover and cook on low heat for 15-20 minutes, or until the chicken is fully cooked and tender, stirring occasionally. Add water if you prefer a thinner gravy.