Chicken Chettinad (Kozi Chettinad)
This South Indian dish, kozi chettinand, is delicious with spiced rice pilaf.
Serves: 4Hands-on: 45 minutesTotal: 1 hourDifficulty: Easy
- 3 tsp. black peppercorns, roughly pounded
- 2 tsp. ginger-garlic paste
- 1 dried red chili, roughly pounded
- 3⁄4 cup hung yogurt or Greek yogurt
- 8 skinless chicken thighs (4 oz. each)
- 4 Tbsp. vegetable oil
- 8 fresh curry leaves
- 1 large red onion, peeled and sliced
- 1 1⁄2 lbs. tomatoes, chopped
- 1⁄4 tsp. turmeric powder
- 1 tsp. salt
- 1⁄2 cup water
- 2 cups cooked rice
- In a bowl, combine the peppercorns, ginger-garlic paste, red chili, and yogurt; mix well. Add the chicken thighs, making sure that the chicken is well covered in the marinade. Set aside.
- In a pan, heat the vegetable oil on medium. Add the curry leaves; when they begin to sizzle, add the onions. Sauté until the onions are well browned, about 7 to 8 minutes.
- Add the tomatoes and cook for about 6 to 8 minutes or until the tomatoes are cooked and the oil begins to separate from the sides of the mixture. Add the turmeric and salt; cook for 1 minute.
- Add the chicken along with all the marinade; cook for about 6 to 8 minutes. Add the water and bring to a boil. Cover and simmer until the chicken is done, about 15 to 20 minutes. Serve hot with rice.