Chettinad chicken curry with a peppery Chettinad-style spice blend: chicken cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 1 hour 16 minutes.
Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the crushed pepper and fennel.
4
Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 26 minutes.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Marinate the chicken with turmeric, chili powder, salt and half the ginger-garlic for 20 minutes.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the crushed pepper and fennel.
Add the chicken, cook on high 5 minutes, then add 1 cup water, cover and simmer until cooked through, about 26 minutes.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
