Chettinad Kozhi Kuzhambu Recipe
Chettinad Kozhi Kuzhambu 
Chicken 'Curry' Chettinad Style - AKA: Chettinad Chicken
Submitted By: Taz

Ingredients:

1 lb Skinless Chicken Leg Quarters (Murgh / Kozhi)
½ lb Small Shallots (Gradana / Chinna Venggayam) - peeled and halved
15-20 Fresh Curry Leaves (Kaddi Patta / Kriveppilai)
3 cloves Fresh Garlic (Leh-Sun / Poondu) - grated into a paste
¼ inch piece Fresh Ginger (Adrak / Inji) - grated into a paste
3 Large Roma Tomatoes (Tamatar / Thakkali) - rough chopped
Kosher Salt (Namak / Uppu) to taste
3 Tbs Cooking Oil - can use canola, grape seed, safflower, sunflower, or sesame oil
1 tsp Black Stone Flower (Dagad Phool / Kalpasi) - OPTIONAL

Marinade:
Juice of ½ Lemon (Nimbu Ras / Elumichai Saru)
¾ tsp Turmeric Powder (Haldi / Manjalpodi)
¾ tsp Kosher Salt (Namak / Uppu)

Masala:
1 ½ Tbs Coriander Seed (Dhania Saabut / Kothamalli Vidhai)
1 Tbs White Poppy Seed (Khus Khus / Kasakassa)
2 tsp Fennel Seed (Saunf / Shombei)
1 tsp Cumin Seed (Jeera / Jeeragam)
¾ tsp Black Peppercorns (Kali Mirch / Kurumilagu)
4 Green Cardamom Pods (Choti Elaichi / Ellakkai)
4 Whole Cloves (Laung / Lowanga)
1 blade Mace (Javitri / Jaadipathri)
1 Whole Star Anise (Anasphal / Anashuppu)
1 inch Cinnamon Stick (Dalchini / Pattai)
4 Dried Red Chiles (Lal Mirch / Kaindha Milagai)
½ Cup Shredded Coconut (Nariyal / Thengai) - fresh preferred

Preparation:
  1. Take your leg quarters and cut between the joint separating the legs from the thigh - Using a cleaver or heavy knife, cut the thigh pieces (through the bone) into 3 pieces - Transfer to a mixing bowl and add all of the 'Marinade' ingredients - Toss to thoroughly coat the chicken pieces - Set aside until needed
Make the Masala:
  1. Place a medium skillet over low heat - Add all of the 'Masala' ingredients minus the dried red chiles and shredded coconut - Roast (stirring constantly) until very fragrant (apx 2 minutes)
  2. Add the dried red chiles and continue to roast (stirring constantly for 1 minute - Add the coconut to the mixture and continue to roast (stirring constantly) until the coconut begins to color (apx 2 minutes) - Transfer to a plate and allow to cool to room temperature
  3. Once cooled, transfer to the work bowl of a blender or small food processor and grind into a slightly coarse powder - Set aside until needed
Make the 'Curry':
  1. Heat the 3 Tbs of oil in a large kadahi, wok, or pan until shimmering over medium heat - Once hot, add the curry leaves and black stone flower (if using) and sauté for 30 seconds - Add the shallots and sauté until they are softened and translucent (apx 6 minutes)
  2. Add the garlic and ginger - Continue to sauté for another 2 minutes
  3. Add the tomatoes and salt to taste (apx ¼ tsp) - Continue to sauté until tomatoes begin to break down (apx 6 minutes)
  4. Increase heat to high and add the marinated chicken and fry for 2 minutes - Reduce heat to medium and continue to sauté the chicken for 6 minutes
  5. Add the masala (from steps 2-4) and thoroughly combine - Add ½ Cup water and bring to a simmer - Reduce heat to medium-low and continue to cook (stirring frequently) for 5 minutes
  6. Add 1 Cup of water and thoroughly combine - Cover, and allow to simmer until chicken is fully cooked and the oil begins to separate (apx 20 minutes)
  7. Adjust seasoning with additional salt if necessary - Transfer to a serving dish, garnish as desired, and serve hot with basmati rice, your favorite Indian flatbread, or as part of a larger meal
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