The Perfect Chicken Chettinad: Why Yours Isn't Fluffy Enough
🥘 Ingredients
- 500gChicken
- 1/2 cup gratedFresh Coconut
- 2 tbsp (the star ingredient)Black Peppercorns
- 1 tbspFennel Seeds
- 3 tbspGingelly (Sesame) Oil
- 1 cupSmall Onions (Shallots)
- 2-3 sprigsCurry Leaves
👨🍳 Instructions
Step 1 (Chettinad Masala): Dry roast peppercorns, fennel seeds, cumin, cloves, cinnamon, and dry red chilies. Add grated coconut at the end and roast until golden. Grind into a fine paste.
Step 2 (Sautéing): Heat gingelly oil. Add fennel seeds and lots of curry leaves. Add shallots and sauté until they are translucent.
Step 3 (Cooking Chicken): Add chicken pieces and turmeric. Sear on high heat for 5 minutes.
Step 4 (Simmering): Add the ground masala paste and salt. Add 1 cup of water. Cover and cook until the chicken is tender and the oil separates.
Step 5 (Final Touch): Add fresh coriander and more curry leaves. Serve with Parotta or Steamed Rice.
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