Chettinad Varutha Kozhi

Introduction to Chettinad Cuisine

The Chettinad region of Tamil Nadu in South India is famous for its rich culinary heritage, with Chettinad Varutha Kozhi being one of its most celebrated dishes. Traditionally, Chettinad cuisine is known for its flavorful and spicy dishes, crafted with a variety of aromatic spices that are used generously. The Chettiars, a trading community, brought back exotic spices from their travels, influencing the unique spice combinations found in this cuisine.

Chettinad Varutha Kozhi, or "Fried Chicken Chettinad Style," encapsulates this unique flavor profile through the use of a variety of spices, lending it a depth of taste that's hard to forget. The bold flavors and fiery spice levels make it perfect for those who enjoy the heat of Indian cuisine.

Ingredients

• Chicken - 1 kg, skinless and cut into medium pieces
• Onion - 3 large, finely sliced
• Tomato - 2 medium, chopped
• Ginger - 1-inch piece, finely chopped
• Garlic - 6 cloves, minced
• Coconut - 1/4 cup, grated
• Fennel seeds - 1 tsp
• Cumin - 1 tsp
• Black pepper - 1 tsp
• Coriander seeds - 1 tbsp
• Red chilli - 4-5, or according to taste
• Cardamom - 2 pods
• Cloves - 2
• Cinnamon - 1-inch stick
• Bay leaf - 1
• Turmeric powder - 1/2 tsp
• Curry leaves - A sprig
• Mustard seeds - 1/2 tsp
• Oil - 3 tbsp
• Salt - to taste

Preparation

Start by marinating the chicken pieces with a teaspoon of turmeric powder and salt. Let it sit for about 30 minutes to absorb the flavors. During this time, prepare the masala which is crucial for the dish's signature taste. Dry roast cumin, coriander seeds, black pepper, fennel seeds, red chillies, a piece of cinnamon, cardamom, and cloves in a pan on low heat until they release their aroma. Next, blend the dry roasted spices with coconut, ginger, and garlic to a coarse paste.

Cooking Process

Heat oil in a heavy-bottomed pan. Add mustard seeds and let them splutter. Add the bay leaf and finely sliced onions and sauté until they turn golden brown. Stir in the chopped tomato and cook until the mixture becomes soft and pulpy. Now, add the prepared masala paste to the pan and fry until the oil separates from the masala. It's now time to add the marinated chicken pieces along with the curry leaves. Mix well to ensure the chicken pieces are well-coated with the masala. Cover and let it cook on medium heat, stirring occasionally and checking the time until the chicken is cooked and tender.

Serving Suggestions

Once done, Chettinad Varutha Kozhi is best served hot. The dish pairs excellently with steamed rice or traditional Indian breads like chapatis or naans. For a complete meal experience, you can serve it alongside refreshing cucumber salad or raita to balance the spice levels. Enjoy each bite of this robust dish, steeped in the rich cultural heritage of Chettinad, with family and friends.