Step by step

Method

4 steps

1. 1

   Heat 2 tablespoons oil in a heavy pot or deep skillet over medium-high until shimmering. Add 1 teaspoon fennel seeds and optional curry leaves; let them sizzle 15–20 seconds until fragrant. Add 1½ lb chicken pieces (bone-in or boneless) and brown on a couple of sides, 4–5 minutes — you want golden edges, not a full cook yet. Transfer chicken to a plate.

2. 2

   In the same pot, cook 1 finely chopped onion until deep golden, 8–10 minutes, scraping up browned bits. Stir in 1 tablespoon ginger-garlic paste 30 seconds, then 1 chopped tomato, 1 tablespoon ground coriander, 1–1½ teaspoons freshly ground black pepper, ½ teaspoon turmeric, 1 teaspoon chili powder, and ¾ teaspoon salt. Cook until the tomato softens and the spices smell toasted, 3–4 minutes.

3. 3

   Return the chicken with any juices. Stir in ¼ cup grated coconut (or ⅓ cup coconut milk) and ½ cup water. Bring to a simmer, cover, and cook over medium-low 18–20 minutes until the chicken is cooked through (165°F / juices run clear) and the kitchen smells peppery and fennel-warm.

4. 4

   Uncover and simmer a few minutes if the masala is loose — it should cling to the chicken, not pool like soup. Taste for salt and pepper; Chettinad wants a bold black-pepper kick. Serve with rice or parotta. You want peppery, aromatic chicken in a thick coconut-tinged masala — not bland gravy or raw spice bitterness.