Sizzling Chettinad Chicken: A Flavor Explosion

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Chicken – 500g, Onions – 2 (chopped), Tomatoes – 2 (chopped), Ginger-Garlic Paste – 1 tbsp, Curry Leaves – 1 sprig, Oil – 3 tbsp, Salt – to taste.

Fennel – 1 tsp, Coriander – 1 tbsp, Pepper – 1 tsp, Dry red chilies – 4, Cumin – 1 tsp, Poppy seeds – 1 tsp, Cinnamon, Cloves, Cardamom.

Heat ghee in a pan. Dry roast the spices until aromatic, then cool and grind to a fine powder.

Heat oil and add curry leaves, sauté onions till golden, add ginger-garlic paste and cook well, then add tomatoes and cook till soft.

Add chicken pieces and sauté for 5 minutes, then add ground masala and salt, mixing well to coat the chicken.

Add ½ cup water, cover and cook, then simmer for 15–20 minutes until the chicken is done and oil separates.

Garnish with coriander and serve hot with rice, dosa, or parotta for a flavor-packed Chettinad delight!

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