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Chettinad Chicken is an aromatic Indian chicken curry that's rich in protein and full of traditional flavor. Perfect for family gatherings, this chicken dish pairs beautifully with rice or naan for a complete meal.
Dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cloves, and cardamom pods in a skillet over medium heat until fragrant, about 2 minutes. Remove and let cool.
Grind the roasted spices together with coconut to a smooth paste using a little water. Set aside.
Heat vegetable oil in a large pot over medium-high heat. Add bay leaf and sliced onions; sauté until onions turn golden brown, about 6–8 minutes.
Add minced garlic and grated ginger; cook for 1 minute, then add chopped tomatoes and turmeric powder. Sauté until tomatoes soften and oil starts to separate.
Stir in the ground spice-coconut paste, red chili powder, and salt. Cook for 2 minutes, ensuring the masala doesn't burn — reduce heat if needed.
Add chicken pieces and mix well to coat with the masala. Sear over medium-high heat for 5 minutes to lock in moisture.
Pour in 1 cup of water, cover, and simmer on low heat for 25 minutes, stirring occasionally until chicken is cooked through and the curry is thick. Taste and adjust seasoning if needed.
Remove the bay leaf, garnish with fresh cilantro (optional), and let the curry rest off the heat for 5 minutes before serving.
