Authentic Tamil Nadu Chettinad Kozhi Varuval with Steamed Rice
Experience the fiery elegance of South India with this aromatic Chettinad chicken roast. Succulent pieces of meat are tossed in a freshly ground blend of whole spices and shallots, creating an unforgettable meal.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, dry red chilies, cinnamon, cardamom, and cloves in a pan until fragrant, then grind them into a coarse powder.
2
Heat coconut oil in a heavy-bottomed pan and add the curry leaves along with the sliced shallots. Sauté until the shallots turn golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears completely.
4
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the mixture.
5
Add the chicken pieces and turmeric powder, tossing well to coat the chicken evenly in the tomato-onion base.
6
Cover and cook on medium heat for about 15 minutes, allowing the chicken to release its natural juices.
7
Uncover and mix in the freshly ground Chettinad spice powder along with salt to taste.
8
Stir-fry continuously on high heat until the masala clings tightly to the chicken and the meat is fully roasted and tender.
9
Garnish with fresh curry leaves and serve hot alongside freshly steamed rice.
Ingredients
500g chicken, cut into bite-sized pieces
2 tablespoons coconut oil
1 cup shallots, finely sliced
2 sprigs fresh curry leaves
1 tablespoon ginger-garlic paste
2 tomatoes, finely chopped
1 teaspoon turmeric powder
Salt to taste
2 tablespoons dry red chilies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
2 cinnamon sticks
3 green cardamom pods
4 cloves
*This AI-generated recipe may contain inaccuracies.