Chettinad cooking is built on a freshly ground spice mix and the patience to let it bloom. Groundnut oil is the right base here — warm enough to carry the pepper, mild enough to stay out of its way.
Method
- Prepare the spice mix. Dry-roast the coriander seeds, peppercorns, fennel seeds, cumin and dried red chillies over low heat until aromatic. Allow them to cool, then grind into a coarse powder.
- Heat the oil. Add Arva Natura Groundnut Oil to a pan over medium heat. Once warm, add the curry leaves and let them release their aroma.
- Sauté the aromatics. Add the chopped onion and cook until golden. Stir in the ginger-garlic paste and sauté until its raw smell disappears.
- Add the chicken. Add the chicken pieces, turmeric, coriander powder, salt and the freshly prepared spice mix. Stir well so the chicken is evenly coated.
- Cook until tender. Cover and cook over medium-low heat, stirring occasionally. Add a small splash of water if needed to prevent sticking. Cook until the chicken is fully cooked and tender.
- Finish and serve. Add freshly crushed black pepper for extra warmth, garnish with coriander and serve hot.
Cooking note: make sure the chicken is fully cooked through before serving.
