Back to 4 servings Chettinad masala 2 tablespoons coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 teaspoon black peppercorns 2 teaspoons poppy seeds 5 dried red chilies, Kashmiri for milder heat 1 inch cinnamon stick 4 green cardamom pods 4 whole cloves 0.5 cup grated coconut, fresh, or unsweetened desiccated Curry 3 tablespoons coconut or vegetable oil 2 star anise 15 curry leaves, fresh or frozen, divided 2 large onions, finely chopped 1 tablespoon ginger-garlic paste 0.5 teaspoon ground turmeric 1 teaspoon Kashmiri chili powder 2 medium tomatoes, chopped 2 pounds bone-in chicken thighs, skin removed 1 teaspoon salt, plus more to taste 1 cup water, plus more as needed 1 lime, juiced 3 tablespoons chopped cilantro
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1 Step 1: Toast the coriander, cumin, fennel, peppercorns, poppy seeds, dried chilies, cinnamon, cardamom and cloves in a dry pan over medium heat, stirring constantly, until fragrant. Remove from the heat before any smoke appears, since scorched spices turn bitter, and cool on a plate.2 Step 2: Toast the coconut in the same pan over medium-low heat until light golden, stirring often. Let it cool briefly.3 Step 3: Grind the toasted spices and coconut together into a very fine powder or paste, adding 2 to 3 tablespoons of water if needed. Grind until completely smooth so the sauce is not gritty.4 Step 4: Heat the oil in a large heavy pan over medium-high heat. Add the star anise for 30 seconds, then half the curry leaves for 30 seconds, until they sizzle and turn glossy.5 Step 5: Add the onions and cook, stirring often, until deep golden brown. Add the ginger-garlic paste and cook for 1 to 2 minutes until the raw smell is gone.6 Step 6: Stir in the turmeric, chili powder and the ground masala with a splash of water to prevent scorching. Cook for 2 minutes, then add the tomatoes and cook until soft and the oil begins to separate.7 Step 7: Add the chicken and salt, stirring to coat well, and cook for 4 to 5 minutes. Pour in the water, bring to a simmer, then cover and cook over medium-low heat for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through (165°F / 75°C) and the gravy is thick.8 Step 8: If the sauce is thin, uncover and simmer for a few minutes until it clings to the chicken. Turn off the heat and stir in the lime juice, remaining curry leaves and cilantro. Taste and adjust the salt.9 Step 9: Rest for 5 minutes, then serve hot with steamed rice, chapati, dosa or appam.getsaucepan.com/r/d402e4e5-2eb0-52ab-8bf7-9fc490a99681
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