Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Lunch

Chettinad Chicken Kuzhambu (செட்டிநாடு சிக்கன் குழம்பு)

Traditional 10. Chettinad Chicken Kuzhambu recipe

🧺 Ingredients

• 1 tsp fennel seeds (sombu)
• ½ tsp black peppercorns
• 4 cloves
• 2-inch cinnamon stick
• 2 star anise (chakraphool)
• 1 black cardamom pod
• 2 green cardamom pods
• 2 marathi mokku (dried flower caps — kapok buds; available in Indian stores) — optional but signature
• 1 piece kalpasi (stone flower / dagad phool) — optional but signature Chettinad spice
• 1 blade mace (javitri)
• 700 g chicken (bone-in pieces — curry cut)
• 1 tsp red chili powder
• ½ tsp turmeric
• 1 tsp salt
• 1 tbsp lemon juice
• Marinate 30 minutes minimum
• 3 tbsp sesame oil (gingelly oil)
• 2 large onions, finely diced (1.5 cups)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 3 medium ripe tomatoes, finely chopped
• 1 tsp turmeric powder
• 2 tsp red chili powder (Guntur)
• 2 tsp coriander powder
• 1.5 tsp salt
• ½ cup fresh coconut, grated
• 4 green chilies
• 10 curry leaves
• Grind with 4 tbsp water to smooth paste
• 1 cup water
• 2 tbsp fresh coriander + extra curry leaves
• Deep browning of onions is the most time-consuming but most important step — 10–12 minutes of proper caramelization creates the sweet, complex curry base

👩‍🍳 How to make Chettinad Chicken Kuzhambu

1. Combine chicken pieces with red chili powder, turmeric, salt, and lemon juice.
2. Mix well, coating each piece.
3. Marinate for 30 minutes at room temperature (or 4 hours in refrigerator).
4. In a dry pan over low heat, dry roast all whole spices (fennel, pepper, cloves, cinnamon, star anise, cardamoms, marathi mokku, kalpasi, mace) for 2–3 minutes until fragrant — different spices toast at different rates; watch carefully.
5. Cool completely.
6. Grind to a fine powder.
7. Set aside.
8. Heat 3 tbsp sesame oil in a heavy kadai over high heat.
9. Add diced onions.
10. Fry on medium-high heat for 10–12 minutes, stirring frequently, until deeply golden-brown (the deep browning is essential for Chettinad curry — pale onions produce a weak base).
11. Add ginger and garlic pastes.
12. Fry for 2–3 minutes until golden and raw smell disappears.
13. Add chopped tomatoes.
14. Add turmeric, red chili powder, and coriander powder.
15. Cook on medium heat for 8–10 minutes until tomatoes completely disintegrate and oil separates from masala at edges.
16. Add the freshly ground Chettinad spice powder — fry for 1 minute to bloom the spices.
17. Add marinated chicken pieces.
18. Toss to coat in the masala.
19. Sear on high heat for 5 minutes, turning occasionally, until chicken pieces are sealed and the masala coats each piece.
20. Add the freshly ground coconut-green chili paste.
21. Stir in thoroughly.
22. Add 1 cup water and remaining 1.5 tsp salt.
23. Add additional curry leaves.
24. Stir well.
25. Bring to boil over high heat, then reduce to medium-low heat, cover, and simmer for 20–25 minutes until chicken is completely cooked through (juices run clear when pierced), and the curry has thickened to a rich, coating consistency.
26. Oil should be separating and floating on the surface — this indicates the curry is properly cooked.
27. Taste for salt and spice.
28. Add coriander leaves.
29. Serve hot with rice or parotta.

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