Whether it's an all day dinner at a luxury hotel or a tiny hole in the wall type eatery, nothing quite hits the spot when you seek comfort food at 1 am, like a Chettinad Chicken Curry served with kal dosai.
Ingredients of Chettinad Kozhi (Chicken) Curry
1 kg of chicken (curry cuts)
50 ml of refined oil
125 gm of onions, finely chopped
2 gm of cinnamon, cardamom and cloves
1 tsp of saunf
20 gm of ginger garlic paste
200 gm of tomato puree
A few sprigs curry leaves
A handful chopped coriander
Salt to taste
2 Tbsp of Chettinad masala powder
For the Chettinad Masala Powder
250 gm of coriander seeds
250 gm of cumin seeds
100 gm of fennel seeds
160 gm of peppercorns
60 gm of kalpasi (Patthar ke Phool)
30 gm of Marathi moggu (Kapok Buds)
5 gm of mace
5 gm of bay leaves
25 gm of black cardamoms
20 gm of cinnamon
20 gm of cloves
15 gm of green cardamoms
25 gm of star anise
How to Make Chettinad Kozhi (Chicken) Curry
2.For the Chettinad masala, dry roast all the spices separately before blending them into a fine powder.
3.Heat oil in a pan, add cinnamon, cardamom, cloves, fennel, onion, curry leaves and fry till golden brown.
4.Add ginger garlic paste and tomato puree and cook well. Now add red chilli powder, Chettinad masala powder, required water and cook well.
5.Add chicken and cook till tender.
6.Serve hot garnished with fried curry leaves and chopped coriander leaves.