Chettinad Kozhi Kuzhambu

Ingredients

• 750 gChicken, cut in pieces
• 2 mediumOnion (for paste)
• 2 mediumOnion (for sautéing)
• 3 mediumTomato
• 2 tspGinger garlic paste
• 1 tspFennel seeds (sounf)
• 1 tspCumin seeds (siragam)
• 1 1/2 tspBlack peppercorns (milagu)
• 1 inchCinnamon stick (patta)
• 5Cloves (laung)
• 2 podsCardamom (elaka)
• 2 1/2 tspRed chilli powder
• 3 1/2 tspCoriander powder
• 1/2 tspTurmeric powder
• 1/4 cupCurd
• to tasteSalt
• 4 tbspOil
• 15Curry leaves
• 2 cupsWater
• 2 tbspCoriander leaves, chopped

Method

1. 1

   Marinate the chicken with turmeric, 1/2 tsp salt and curd for 15 minutes.

2. 2

   Mixie paste 1: grind together fennel seeds, cumin, peppercorns, cinnamon, cloves, cardamom and the first 2 chopped onions to a smooth paste.

3. 3

   Mixie paste 2: grind the 3 tomatoes separately to a smooth puree.

4. 4

   Mix red chilli powder, coriander powder and turmeric with a splash of water into a smooth wet masala.

5. 5

   In a kadai heat oil. Add curry leaves, then the remaining 2 chopped onions. Sauté on medium until deeply golden, 8 minutes.

6. 6

   Add paste 1 and ginger garlic paste; cook 4-5 minutes until the raw smell goes.

7. 7

   Add the wet spice masala and a little salt; cook 2 minutes.

8. 8

   Add the marinated chicken; sauté on medium-high 5 minutes until lightly browned.

9. 9

   Add paste 2 (tomato puree) and 2 cups water. Bring to a boil, then reduce to a simmer.

10. 10

    Cover and simmer 25-30 minutes until the chicken is fall-apart tender and the gravy is thick and oily on top.

11. 11

    Garnish with coriander leaves. Serve hot with rice, parotta or appam.