For Indian food enthusiasts, the cuisine of Chettinad is synonymous with boldness, flavor, and wholesomeness. Not as spicy as other culinary traditions in the Indian subcontinent, Chettinad dishes are heavily influenced by East Asian cuisine. Many spices and techniques were brought to the area by travelers and merchants, so ingredients and traditions from Sumatra, Burma, Java, and Vietnam are still very much alive.

Our recipe for chicken Chettinad is a take on one of the most beloved chicken dishes in Indian restaurants, and one of the most strongly flavored and succulent stews that you'll ever have the chance of eating. Although the list of ingredients is long, most of the spices are easily available. Because this recipe is rooted in the heavy use of spices, be sure that the spices you are using are as fresh as possible.

The dish comes together quickly and should be enjoyed with dosa, appams, parathas, chapatis, or plain boiled rice to soak up the juicy sauce. Use any chicken cuts you'd prefer; many cooks opt for bone-in thighs, while others prefer boneless chicken breast, but either adds a lot of character to the final dish and make it a filling and comforting meal.

Ingredients

• 1 tablespoon poppy seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon anise seed, or fennel seeds
• 3 dried red chili peppers
• 1 1-inch stick cinnamon
• 2 cardamom pods
• 3 whole cloves
• 1/2 cup grated coconut
• 2 teaspoons garlic paste
• 3 tablespoons vegetable oil, or sunflower, canola, or ghee
• 10 to 15 curry leaves
• 2 large onions, finely sliced
• 1 star anise pod
• 2 medium tomatoes, finely chopped
• 1 teaspoon chili powder
• 1 whole chicken, or 2 pounds, cut into chunks
• Salt, to taste
• 2 teaspoons lime juice
• Coriander leaves, for garnishing

Steps to Make It

• Gather the ingredients.
• Heat a heavy pan or skillet on medium heat and roast the poppy, coriander, cumin, and fennel seeds, plus the dried red chilies, cinnamon stick, cardamom pods, cloves, and grated coconut for 3 to 4 minutes. Remove from the heat and allow to cool. Grind the mixture into a coarse powder in a clean dry spice or coffee grinder.
• In a medium-sized bowl, mix the ginger and garlic paste with the spice powder you previously made, and keep this mixture aside.
• In a deep pan or large skillet, heat the oil and add the curry leaves on medium heat. When they stop spluttering, add the sliced onions and fry until they turn light brown, or 3 to 4 minutes.
• Add the reserved spice paste and star anise and fry for another 2 to 3 minutes.
• Add the tomatoes and chili powder and stir well to mix all the ingredients.
• Add the chicken, lower the heat to a simmer, cover, and cook until it's tender, or about 25 to 30 minutes.
• When the chicken is done, taste test and add salt to season. Add the lime juice, mix well, and turn off the flame.
• Garnish with coriander leaves and serve.
• Enjoy!