Chettinad Kozhi Curry (Authentic South Indian Chicken Curry)

Chef of the Day: Ms. Minnu Maria, BCTCA 2nd Semester, IIHMCA Hyderabad

Chettinad Kozhi Curry is a bold, spicy, and flavour-rich South Indian chicken preparation known for its aromatic masala and traditional cooking style. Originating from the Chettinad region of Tamil Nadu, this dish is celebrated for its deep flavours, freshly ground spices, and rich texture. This recipe has been showcased by Ms. Minnu Maria of IIHMCA Hyderabad for her exemplary culinary skills and creativity.

Main Ingredients

 Chicken (curry cut) – 1.5 kg

• • Oil – 250 ml
  • Salt – 20 g or to taste
  • Onions – 150 g, finely chopped
  • Tomatoes – 175 g, chopped
  • Curry leaves – 3 sprigs
  • Green chillies – 4 nos
  • Groundnuts – 50 g
  • Whole red chillies – 10 g
  • Whole garam masala – 10 g
  • Turmeric powder – 15 g
  • Fresh coriander leaves – for garnish
  • Lemon juice – as required for marination

  For the Chettinad Masala Paste

 Khus khus (poppy seeds) – 100 g

• • Sesame seeds – 50 g
  • Ginger-garlic paste – 100 g
  • Coriander seeds – 15 g
  • Dry coconut – 100 g
  • Fresh garlic – 15 g
  • Red chilli powder – 25 g
  • Turmeric powder – 15 g
  • Salt – to taste

 Method

1. 1. Clean and wash the chicken thoroughly.
   2. Marinate the chicken with salt, ginger-garlic paste, and lemon juice. Keep aside for 1 hour.
   3. Grind all the ingredients listed under the Chettinad masala paste into a smooth paste.
   4. Apply half of this prepared masala paste to the marinated chicken and allow it to rest further for better flavour absorption.
   5. Chop the onions and tomatoes. Keep the curry leaves ready.
   6. Heat oil in a heavy-bottomed pan and lightly sauté the marinated chicken. Remove and keep aside.
   7. In the same pan, add the whole garam masala and sauté until aromatic.
   8. Add chopped onions and curry leaves. Sauté until the onions turn golden brown.
   9. Add chopped tomatoes and cook for about 5 minutes until soft and pulpy.
   10. Add the chicken along with turmeric powder and mix well.
   11. Cook for 10 minutes, sprinkling water at intervals to prevent sticking.
   12. Add salt as required, cover with a lid, and cook until the chicken becomes tender and fully done.
   13. Adjust spice with extra chilli or pepper if required.
   14. Garnish with fresh coriander leaves and serve hot.

Chef Tips

• • Roast the masala ingredients lightly before grinding for enhanced flavour.
  • Use fresh curry leaves for authentic aroma.
  • Cook on medium to low flame for better absorption of spices.
  • A heavy-bottomed vessel gives a better finish and prevents burning.

 Serving Suggestions

• • Serve hot with steamed rice.
  • Pairs well with jeera rice, chapati, dosa, or South Indian parotta.
  • Can be served with onion salad and lemon wedges.

 Chef of the day

This dish was presented by Ms. Minnu Maria of BCTCA 2nd Semester, Indian Institute of Hotel Management and Culinary Arts (IIHMCA), Hyderabad, and she was recognised as the Chef of the Day for showcasing exemplary culinary skills, creativity, and technique.

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