Chettinad Chicken

Dry roast the whole spices — star anise, cinnamon, cloves, cardamom, kalpasi, and marathi mokku — in a pan for 2 minutes until fragrant. Grind to a coarse powder along with black pepper. This is the Chettinad masala base.

Grind ginger and garlic together into a smooth paste. Marinate the chicken pieces with half the ginger-garlic paste, turmeric, red chilli powder, and salt for at least 30 minutes.

Heat oil in a heavy-bottomed kadai over medium-high heat. Add the remaining whole spices (a few cloves, cardamom, cinnamon) and let them sizzle for 30 seconds.

Add curry leaves and sliced onions. Sauté on medium-high heat for 10–12 minutes until the onions turn deep golden brown — this caramelisation is key to the dish's depth.

Add the remaining ginger-garlic paste and cook for 3 minutes until the raw smell is gone.

Add chopped tomatoes and cook on medium heat, mashing them down, until the oil separates — about 8 minutes.

Add the freshly ground Chettinad masala powder and red chilli powder. Stir well and cook the spices for 2 minutes.

Add the marinated chicken pieces and toss to coat with the masala. Increase heat to high and sear the chicken for 3–4 minutes, stirring frequently.

Reduce heat to medium, add 150 ml water, cover and cook for 20–25 minutes until the chicken is cooked through and the gravy has thickened. Stir every 5 minutes.

Uncover, increase heat and cook for 3–4 minutes to reduce the gravy to a thick, clinging consistency. Garnish with fresh coriander and serve with parotta, idiyappam, or steamed rice.