Ginger and garlic paste, a staple in Indian cuisine, forms the aromatic foundation of this curry. The pungent and spicy ginger adds a zesty kick, while the garlic infuses the dish with its rich, savory notes. The Bombay Curry Spice Blend, a harmonious medley of spices like cumin, coriander, cardamom, and cloves, imparts a depth of flavor and a fragrant aroma that elevates the dish to new heights. But it’s the Kashmiri chili powder that truly defines this dish, bringing its distinctive red hue and a fiery heat that is both robust and balanced. This unique blend of spices reflects the complexity and depth of flavor that is emblematic of Kashmiri cuisine.

1. Wash lamb or mutton and drain the water completely. Once the marinade is made, cover this bowl with plastic wrap and marinate for 1 ½ hours.
2. Next in a heavy bottom pan (make sure it has a lid) add your vegetable oil (or mustard oil), bay leaf, black and green Cardamom pods, whole Cloves, Cinnamon stick and fry this on medium or high heat for 1-2 minutes then immediately add your marinated lamb or mutton and keep frying while occasionally stirring.
3. Next add the Asafoetida and stir well. Then add your 1 cup of water and stir, put a lid on the pot and let it cook. In a separate bowl add yogurt, Kashmiri chili powder, and ½ teaspoon of Bombay Curry Spice Blend and whisk together until well blended.
4. Next take the lid off and add the yogurt mixture and stir well. Add salt to taste and cook this until the lamb or mutton is soft and tender. Serve over rice or Rotis and garnish with Cilantro.
5. Yields 6 Servings

This dish, in particular, showcases the culinary prowess of Chettiar kitchens. The dish typically features succulent chicken pieces marinated in a blend of spices like black pepper, Chettinad masala, turmeric, and fennel, among others. The unique touch comes from the use of coconut, and a special Chettinad masala, however, we used our own Garam Masala Blend to create a luscious gravy that clings to every morsel of chicken. Served with traditional South Indian staples like dosa, idli, or steamed rice, Chicken Chettinad is a celebration of the Chettiar culinary legacy.

Beyond its delectable taste, this chicken dish is a symbol of the Chettiar community’s hospitality and love for culinary artistry. Passed down through generations, the recipe encapsulates its cultural richness and continues to be a cherished dish, not only in the region but also on tables worldwide. Whether enjoyed at home or in a Chettinad-inspired restaurant, this dish offers a sensorial journey into the heart of Tamil Nadu’s vibrant culinary heritage.

1. Heat the Ghee in a large heavy skillet and add onions, fennel seed, and curry leaves. Sauté until transparent.
2. Next add the Garam Masala Blend and stir well into the mixture and let it cook for a few minutes then add all of the chicken into the mixture.
3. Turn the heat up to high and cook for 5 minutes stirring occasionally.
4. Turn down to medium heat and add the tomatoes, turmeric, salt, and combine well. Let this cook for another 5 minutes.
5. Next add the coconut milk and let it cook for another 5 minutes. Pour in 16 ounces of hot water and cook for 15-20 minutes with a lid on so that chicken is tender and pulls apart with a fork easily when done.
6. Serve over steamed rice, biryani, or chapatis. Garnish with coriander leaves.
7. Yields 4-6 servings