Chicken Thighs Chettinad

Ingredients

• 2 lb Chicken Thighs, cut into chunks
• 3 tbsp grated coconut
• 1½ tbsp black peppercorns
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• 4 dried red chilies
• 3 tbsp coconut or sesame oil
• 2 onions, finely chopped
• 2 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 1 sprig curry leaves
• 1 tsp turmeric
• ½ cup water

Method

1. Dry-toast the coconut, peppercorns, coriander, fennel, and dried chilies in a hot pan until the coconut is toffee-brown and everything smells sharp, 4 minutes. Cool, then grind to a coarse masala with a splash of water.
2. Heat the oil, throw in the curry leaves, and let them crackle for 10 seconds before adding the onions. Cook until browned at the edges, 8 minutes.
3. Add the ginger-garlic paste and fry until the raw smell disappears, then the tomatoes and turmeric. Cook down until the oil separates and pools at the edges — that split is your signal to move on.
4. Stir in the ground masala and cook 3 minutes, then add the Chicken Thighs and turn it until every piece is coated in the dark paste.
5. Add the water, cover, and simmer 20–25 minutes until the Chicken Thighs is tender and reads 165°F (74°C) for poultry. Uncover and reduce until the masala clings tightly. Serve with dosa or rice.