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Chicken Chittanad

We first ate chicken Chittanad in a restaurant while travelling in Karala in 1990. It was a fiery, delicious South Indian Curry from Tamil Nadu. It is made with an unusual blend of roasted, and ground spices. North and South India use distinctly different combination of spices, also their flavor profiles diverge sharply. But in this recipe a new style emerges with a combination of ingredients and spices from both regions
Print Recipe
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 1½ pound chicken thighs cut into chunks
  • 2 tablespoons olive oil
  • 1/4 cup plain yogurt
  • ½ medium onion, finely chopped
  • 1 teaspoon ginger/garlic paste
  • 1 tablespoon tomato paste
  • 2 tablespoon oil for searing chicken
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 tablespoon grated coconut
  • 1 tablespoon freshly chopped cilantro divided use
  • 4 Thai green chilies, chopped
  • 2 teaspoon roasted red chili powder Kashmiri red chili powder is recommended
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon tamarind paste or 2 kokum pieces
  • ¼ Cup olive oil
  • 1 cup water
  • 1 teaspoon salt

Method
 

  1. Heat 2 tablespoons oil in a frying pan and sear all the chicken pieces lightly on both sides and transfer to a paper towel-lined platter
  2. Roast cumin seeds, coriander seeds, and coconut lightly., and grind in a coffee grinder and remove to a bowl.
  3. In a blender, add yogurt, onion, ginger/garlic paste, green chilies, ½ tablespoon cilantro, ground cumin, coriander, coconut mixture, chili powder, turmeric, tamarind or kokum pieces, tomato paste, salt, and water. Blend to a fine paste.
  4. Heat ¼ cup oil in a heavy saucepan. Add the prepared spice sauce from the blender and cook covered on medium heat until spices get well fried. A deeper saucepan is highly recommended because of spluttering which might occur.  Cook on slow heat until well fried.
  5. Add enough water, or the amount for desired thickness of the gravy, about 1 ½ cup. Clean the sides well while putting the water. Bring back to a boil.
  6. Add the seared chicken to the sauce, coat well by gently pouring sauce over the chicken. Bring to a boil, then lower heat and simmer for 30 to 35 minutes.
  7. Transfer to a bowl and sprinkle remaining ½ tablespoon chopped cilantro for garnish to serve.
  8. Serve with plain white rice.