Chettinad Chicken Recipe - Chettinad Style Spicy Kozhi Masala
Chettinad style spicy chicken masala, a dry version of chicken curry. Perfect side for any south indian meal.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Side Dish
Cuisine: chettinad, Indian, Tamilnadu
Keyword: chettinad, chicken masala, kozhikari
Servings: 4
Author: Mullai Madavan
Ingredients
To cook
1kgChicken
3cupsWater
1/2teaspoonSalt
1/4teaspoonTurmeric powder
To grind
12longDry red chillies
2teaspoonCumin seeds
1teaspoonPoppy seeds
5clovesGarlic
1inchGinger
1/4cupWater
To saute
20eachShallotsor use 1 cup regular chopped onions
8clovesGarlic
1/2cupTomato
1/4teaspoonTurmeric powder
2teaspoonFennel seeds
1.5teaspoonSalt
3tablespoonOil
1tablespoonsCoriander leaveschopped, for garnish
4eachCurry leavesfor garnish
Instructions
To cook
Cook chicken with turmeric and salt with enough water for 10 minutes. Alternatively you may pressure cook for 1 whistle or use an instant pot to cook over HPM for 10 minutes.
Reserve the stock and the chicken as well.
To grind
Grind together dry red chillies, cumin seeds, poppy seeds, garlic and ginger along with water to make a fine paste. Keep this aside.
To Saute
Heat up oil in a pan and temper with fennel seeds.
Saute shallots along with garlic until it turns transparent. (5 minutes over medium flame)
Add in ground masala and saute along with the onions for few minutes.
Add tomatoes and cook until soft.
Now add in cooked chicken along with its stock and simmer. At this stage add turmeric and salt. Saute till the oil separates from the masala.
Cook until the masala thickens and clings to the chicken.
Garnish with coriander leaves and remove from heat.