Chicken Chettinad (Kozi Chettinad)

This South Indian dish, kozi chettinand, is delicious with spiced rice pilaf. Ginger-Garlic paste is sold in Indian markets and online.

Serves: 4Hands-on: 45 minutesTotal: 1 hourDifficulty: Easy

Serves: 4

Ingredients

  • 3 tsp. black peppercorns, roughly pounded
  • 2 tsp. ginger-garlic paste
  • 1 dried red chili, roughly pounded
  • ¾ 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
  • 1½ lbs. tomatoes, chopped
  • ¼ tsp. turmeric powder
  • 1 tsp. salt
  • ½ cup water
  • 2 cups cooked rice

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 3 tsp. black peppercorns, roughly pounded
  • 2 tsp. ginger-garlic paste
  • 1 dried red chili, roughly pounded
  • ¾ 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
  • 1½ lbs. tomatoes, chopped
  • ¼ tsp. turmeric powder
  • 1 tsp. salt
  • ½ cup water
  • 2 cups cooked rice

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories540
Total Fat21g
Saturated Fat3.5g
Cholesterol165mg
Sodium770mg
Total Carbohydrate40g
Dietary Fiber3g
Sugars8g
Protein42g