👨🍳 NG TV ENGLISH PRESENTS
CHEF AABHIK’S SPECIAL
🌶️ CHETTINAD CHICKEN — South Indian Fire on Your Plate! 🔥🐔
A fiery, aromatic Chettinad-style chicken curry packed with roasted spices, coconut and bold South Indian flavours.
🛒 INGREDIENTS
For Chicken Marinade
750 g chicken, medium pieces
½ cup thick curd
1 tbsp ginger-garlic paste
½ tsp turmeric
1 tsp Kashmiri chilli powder
Salt to taste
1 tbsp lemon juice
For Chettinad Masala
1½ tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
4–5 dried red chillies
1 tsp poppy seeds
3–4 green cardamoms
1 small cinnamon stick
3 cloves
½ cup freshly grated coconut
For Curry
3 tbsp oil
1 large onion, finely sliced
1 tomato, chopped
1 sprig curry leaves
1 tbsp ginger-garlic paste
½ tsp turmeric
Salt
1–1½ cups hot water
Fresh coriander
👨🍳 PROCEDURE
1️⃣ Marinate:
Mix chicken with curd, ginger-garlic paste, turmeric, chilli powder, lemon juice and salt. Rest for 30–60 minutes.
2️⃣ Make the magic masala:
Dry-roast coriander, cumin, fennel, pepper, chillies, poppy seeds, cardamom, cinnamon and cloves until wonderfully fragrant. Add coconut and roast briefly. Cool completely and grind into a slightly coarse paste with a little water.
3️⃣ Build the curry:
Heat oil. Add curry leaves and onion; sauté until golden. Add ginger-garlic paste and tomato. Cook until the tomato becomes soft and oil begins separating.
4️⃣ Add Chettinad masala:
Add the ground masala and turmeric. Cook on medium-low heat for 4–5 minutes. Don’t rush this stage—the spices need to bloom.
5️⃣ Add chicken:
Add marinated chicken and sauté vigorously for 6–8 minutes, coating every piece beautifully.
Add hot water, cover and simmer for 20–25 minutes, or until chicken is tender and the gravy reaches your preferred consistency.
Finish with fresh coriander and a few curry leaves.
⭐ CHEF AABHIK’S SPECIAL TRICKS
🔥 Never burn the roasted spices—Chettinad gets its character from fragrance, not bitterness.
🥥 Roast coconut separately and lightly. Too much browning can overpower the curry.
🌶️ Use Kashmiri chilli + dried spicy chillies for colour AND controlled heat.
🍗 Don’t drown the chicken in water. A thick, clingy masala is the goal.
⏳ Final 5-minute slow simmer is non-negotiable. That’s when the chicken absorbs the roasted Chettinad flavours.
🍽️ SERVE HOT WITH
Steamed rice • Jeera rice • Parotta • Appam • Dosa
NG TV ENGLISH | CHEF AABHIK SPECIAL
“Roast the spices. Respect the heat. Let the chicken do the talking!” 🔥👨🍳
