A bold and spicy South Indian dish from Chettinad, made with freshly roasted whole spices, black pepper, and curry leaves. It has a rich, aromatic flavor with a thick, semi-dry masala that coats tender chicken pieces.
Ingredients
For Marination
Chicken (curry cut) – 450-500 g
Turmeric Powder – 1–1.5 g
Lemon Juice – 15 g
Salt – as required/5 g approximately
For base
Sesame/coconut Oil – 30 g
Onion (finely sliced) – 120–140 g
Salt – as required (4-5 g)
Curry Leaves (3 sprigs) – 3–5 g
Chettinad Masala
Sesame/Coconut Oil – 15 g
Fresh Coconut (grated, ¼ cup) – 35-40 g
Bay Leaves – 1–2 g (2 nos.)
Coriander Seeds – 18–20 g
Red Chilli (Byadagi, 6 nos.) – 6–8 g
Black Pepper – 6–8 g
Cumin Seeds – 2–3 g
Fennel Seeds – 2–3 g
Green Cardamom – 0.5 g (1 no.)
Black Cardamom – 1 g (1 no.)
Black Stone Flower – 0.5 g
Star Anise – 1 g (1 no.)
Cloves – 1.5–2 g (8 nos.)
Mace (1 blade) – 0.5 g
Cinnamon (1 inch) – 2 g
Garlic (6–8 cloves) – 20–25 g
Ginger (1 inch) – 10–12 g
Tamarind Paste – 5 g
Fenugreek Seeds (pinch) – 0.5 g
Water – as required (100-120ml approx.)
Additional requirements
Hot water- 200-250ml (depends on how much thicker/thinner gravy you preffered)
Wash you chicken thoroughly through water, add turmeric, lemon juice and salt in it. Mix it well. Keep aside for further use.
Sauteing chettinad masala
Collect all the ingredients mention in section of “chettinad masala” - keep grated coconut separate.
Move SmartSwitch to airfry mode, select sear/sautee function & set it at HI 5, insert pan into Level 1. Press start.
Let it heat for 1 minute, pour oil and heat it for more 1 minute. Pour all the ingredients mentioned in section of “chettinad masala” (apart from grated coconut) & give it good mix.
Insert the pan back to combi unit. Sautee it for 5minute, stir in between & add grated coconut in it. Mix it well & sauté it for more 3-5 minutes.
Start cooking
Remove the pan from unit, store masala in another bowl (let it cool down completely before grinding) & meanwhile add oil in combi pan, let it heat for 1min.
Add sliced onion, sautee it for 7-10 minutes until it turns golden brown. Meanwhile you can add 100-120ml of water in chettinad masala & grind it into fine/coarse paste.
Add marinated chicken & chettinad masala into it & mix it well. Add 200-250ml of water. Give it good mix.
Move SmartSwitch to cooker mode, select combi meal function, set temperature to 200°C for 10 minutes. Press start/stop.
Once cooking done, insert knife/fork it should come out easily. If your chicken didn’t cook properly cook it for more 5minutes at same temperature & function.
Recipe Note
Onions should be light brown, not deeply caramelized.
