Authentic Tamil Nadu Chettinad Kozhi Sukka
A dry, intensely flavorful chicken preparation tossed in a freshly ground spice blend of black peppercorns, fennel, and curry leaves. This traditional Chettinad delicacy delivers a fiery punch that pairs wonderfully with steamed rice or parotta.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast all the ingredients listed under the dry roast masala in a pan on medium-low heat until fragrant and slightly darkened, then allow them to cool and grind into a fine powder.
2
Heat oil in a heavy-bottomed pan or kadai, add curry leaves and sliced onions, and sauté until the onions turn golden brown.
3
Add the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
4
Add the chopped tomatoes and turmeric powder, cooking until the tomatoes turn soft and the oil begins to separate from the masala.
5
Add the chicken pieces and sauté well on high heat for 5 minutes until the chicken changes color and absorbs the base flavors.
6
Add the freshly ground Chettinad masala powder and salt according to taste, tossing thoroughly to coat every piece of chicken.
7
Cover the pan with a lid and cook on medium-low heat for about 20 minutes, allowing the chicken to cook in its own juices without adding extra water.
8
Remove the lid, increase the heat, and stir-fry continuously until the masala clings tightly to the chicken and the oil glistens on the surface.
9
Garnish with freshly chopped coriander leaves and a few fresh curry leaves before serving hot.
Ingredients
500g chicken, bone-in and cut into bite-sized pieces
2 onions, finely sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
2 sprigs fresh curry leaves
3 tablespoons sesame oil or coconut oil
1 teaspoon turmeric powder
Salt to taste
For the dry roast masala:
2 tablespoons whole black peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4-5 dried red chillies
1 inch cinnamon stick
3-4 green cardamom pods
3 cloves
*This AI-generated recipe may contain inaccuracies.