질문하기
A signature dish from Tamil Nadu's Chettinad region, this chicken curry features freshly ground spices and black pepper for intense flavor. Packed with protein and naturally lean, it supports healthy eating and intermittent fasting plans.
Heat a dry skillet over medium-low and add black peppercorns, coriander, cumin, fennel seeds, dried chilies, cloves, cardamom, and cinnamon. Toast for 2–3 minutes until fragrant, being careful not to burn the spices.
Transfer toasted spices to a mortar and pestle or spice grinder. Grind to a fine powder and set aside.
Heat vegetable oil in a large heavy-bottomed pan over medium heat. Once hot, add curry leaves and sliced onions. Sauté on medium-high, stirring constantly, until onions turn golden brown (about 10 minutes).
Add minced garlic and ginger; cook for 1 minute, stirring to prevent sticking. Stir in chopped tomatoes and turmeric. Let cook 5 minutes, until tomatoes soften and moisture reduces.
Add chicken thighs to the pan and sear on all sides for 4–5 minutes over medium-high heat to lock in juices and lightly brown the meat.
Lower heat to medium. Sprinkle the ground Chettinad spice blend and salt evenly, ensuring all pieces are coated. Mix well, cover, and cook for 18–20 minutes, occasionally stirring and scraping up any browned bits.
Remove the lid, increase the heat to medium-high, and simmer for another 5–7 minutes as the sauce thickens and oil separates at the edges. Taste and adjust salt if needed.
Turn off the heat. Rest, uncovered, for 5 minutes before serving to allow flavors to meld and excess steam to escape, which gives a rich, thickened gravy.
