Authentic Tamil Nadu Chettinad Kozhi Varuval with Warm Idiyappam
Experience the fiery depth of Chettinad cuisine with this robust, freshly ground spiced chicken fry. Served alongside delicate, steaming string hoppers, it offers an unforgettable aromatic feast.
60min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast the coriander seeds, black peppercorns, fennel seeds, dry red chillies, cinnamon stick, cloves, and star anise in a pan until fragrant, then grind into a coarse powder.
2
Heat sesame oil in a heavy-bottomed pan and add the curry leaves and sliced onions, sautéing until the onions turn golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears completely.
4
Add the chopped tomatoes and turmeric powder, cooking until the tomatoes turn soft and oil begins to separate from the masala.
5
Add the chicken pieces and salt, sautéing well on high heat for 5 minutes to seal in the juices.
6
Sprinkle the freshly ground Chettinad spice powder over the chicken and mix thoroughly to coat every piece.
7
Cover and cook on medium-low heat until the chicken is tender and cooked through, stirring occasionally without adding extra water.
8
Uncover and roast the chicken on high heat for a few minutes until dry and coated with the rich spices.
9
Garnish with freshly chopped coriander leaves.
10
Serve hot alongside warm, freshly prepared idiyappam.
Ingredients
500 grams chicken, bone-in and cut into bite-sized pieces
2 tablespoons sesame oil
1 large onion, finely sliced
2 sprigs fresh curry leaves
1 tablespoon ginger-garlic paste
2 ripe tomatoes, chopped
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoons whole coriander seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
4-5 dry red chillies
1 cinnamon stick
2 cloves
1 small piece star anise
Fresh coriander leaves for garnish
12 pieces warm idiyappam for serving
*This AI-generated recipe may contain inaccuracies.