Chettinad Chicken Masala
  1. 2 lb. Boneless and Skinless Chicken Thighs
  2. 4 tbsp. Canola Oil
  3. 4 ea. Curry leaves – optional see note.
  4. 4 ea. Slivers of cinnamon stick, about the size of a clove
  5. 1 ea. Bay leaf
  6. ¼ tsp. Whole black peppercorns, cracked
  7. ¼ tsp. Fennel seeds
  8. ½ tsp. Cumin seeds
  9. 1 cup Onion, diced
  10. ¼ cup Tomato, diced
  11. 6 ea. Cloves of garlic, chopped
  12. 1 tbsp. Minced ginger
  13. ½ tsp. Turmeric, powder
  14. 1 ½ tsp. Curry powder
  15. ¾ tsp. Cayenne powder
  16. 1 tsp. Salt
  17. ½ tsp. Fresh ground black pepper and ground cumin
  18. 1 cup Tomato sauc
  1. 1. Place oil in wide bottom iron skillet or other heavy skillet.
  2. 2. Over medium heat, heat oil till hot, but not smoking.
  3. 3. Add curry leaves, cinnamon sticks, bay leaf and peppercorns. Wait till peppercorns pop a bit.
  4. 4. Add fennel and cumin seeds.
  5. 5. Add onion, tomato, garlic, ginger and turmeric powder and stir well.
  6. 6. Add chicken, brown over high heat and then reduce heat.
  7. 7. Add curry powder, cayenne, salt, black pepper and cumin. Stir well.
  8. 8. Add tomato sauce and stir.
  9. 9. Cook covered over medium low heat until chicken is covered and flavors are absorbed. Check during cooking and adjust sauce by adding water or more tomato sauce. Stir often.
  10. 10. Great served with basmati rice.
  1. There is a great Indian grocery store next to B&G Golf on Bluemound Road. It does not look like much from the outside, but they carry a wide array of foods and the owner is very helpful.
Adapted from Alamelu Vairavan “South Indian Cooking”
Adapted from Alamelu Vairavan “South Indian Cooking”
Wisconsin Local Food
Chettinad Chicken Masala