This authentic Chettinad Chicken Masala is made from freshly ground spices, aromatic flavors and tender chicken pieces. It’s great taste will surely make it one of your favorite dishes.
Dry roast corriander seeds, cumin seeds, fennel seeds, black pepper and dry red chilies 
Saute onions 
Mince ginger, garlic and green chilies and add to pan 
Add chicken and saute. Then, add tomato puree 
Add ground masala and mix 
Cook chicken until well done 
Chicken Masala
This authentic Chettinad Chicken Masala is made from freshly ground spices, aromatic flavors and tender chicken pieces. It's great taste will surely make it one of your favorite dishes.
Servings: 6
Ingredients
- 12 dry red chilies
- 2 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- ½ tbsp black pepper
- 1 tsp red chili powder (optional)
- ¼ tsp turmeric powder
- 2 tbsp grated coconut
- 5 cashews (optional)
- 2 lbs chicken leg and thigh (cut into pieces)
- 2 cup onion (finely chopped)
- 3 inch ginger (minced)
- 6 garlic cloves (minced)
- 3 green chilies
- 10 curry leaves
- ½ cup tomato puree
- 1 bay leaf
- 1 star anise
- 2 inch cinnamon stick
- 3 tbsp oil
- salt to taste
- 1 tbsp cilantro (for garnishing)
Instructions
- Dry roast coriander seeds, cumin seeds, fennel seeds, black pepper and dry red chilies until aromatic.
- Grind the roasted ingredients, coconut and cashews into a smooth paste. Set aside.
- In a heavy bottom pan, add oil. When hot add cinnamon, bay leaf and star anise.
- Once bay leaf starts to brown add chopped onion and saute until raw smell fades.
- Add ginger, garlic and green chilies and saute for 1-2 minutes.
- Add chicken and turmeric powder. Saute for 3-4 minutes.
- Then add pureed tomatoes and cook for 2-3 minutes.
- Add ground masala paste and salt. Adjust spice level as needed.
- Mix well and cook on medium flame for 5 minutes. Stir occasionally.
- Add curry leaves and cook on low flame for 4-5 minutes.
- Cook until chicken is well done. Garnish with cilantro and serve hot.
