Chettinad Chicken

Method

Marinating chicken

1. Wash you chicken thoroughly through water, add turmeric, lemon juice and salt in it. Mix it well. Keep aside for further use.

   Our tip Food-safety agencies advise against washing raw chicken: the splashes spread germs round the sink, and cooking kills them anyway. Pat it dry with kitchen paper instead.

Sauteing chettinad masala

2. Collect all the ingredients mention in section of “chettinad masala” - keep grated coconut separate.

   Chettinad Masala

   • Sesame/Coconut Oil – 15 g1½ tbsp
   • Fresh Coconut (grated, 20 g¼ cup¾ oz) – 35–40 g⅓–½ cup1–1½ oz
   • Bay Leaves – 1–2 g0–⅛ oz (2 nos.)
   • Coriander Seeds – 18–20 g3½–4 tbsp
   • Red Chilli (Byadagi, 6 nos.) – 6–8 g¼ oz
   • Black Pepper – 6–8 g2¼–3 tsp
   • Cumin Seeds – 2–3 g1–1½ tsp
   • Fennel Seeds – 2–3 g1–1½ tsp
   • Green Cardamom – 0.5 g0 oz (1 no.)
   • Black Cardamom – 1 g0 oz (1 no.)
   • Black Stone Flower – 0.5 g0 oz
   • Star Anise – 1 g0 oz (1 no.)
   • Cloves – 1.5–2 g0–⅛ oz (8 nos.)
   • Mace (1 blade) – 0.5 g0 oz
   • Cinnamon (2.5 cm1 inch) – 2 g¾ tsp
   • Garlic (6–8 cloves) – 20–25 g⅔–1 oz
   • Ginger (2.5 cm1 inch) – 10–12 g⅓–½ oz
   • Tamarind Paste – 5 g1 tsp
   • Fenugreek Seeds (pinch) – 0.5 g¼ tsp
   • Water – as required (100–120 ml½ cup approx.)
3. Move SmartSwitch to airfry mode, select sear/sautee function & set it at HI 5, insert pan into Level 1. Press start.

   Our tip Leave the door open: Sear/Sauté won't run with it shut.

4. Let it heat for 1 minute, pour oil and heat it for more 1 minute. Pour all the ingredients mentioned in section of “chettinad masala” (apart from grated coconut) & give it good mix.

   Chettinad Masala

   • Sesame/Coconut Oil – 15 g1½ tbsp
   • Fresh Coconut (grated, 20 g¼ cup¾ oz) – 35–40 g⅓–½ cup1–1½ oz
   • Bay Leaves – 1–2 g0–⅛ oz (2 nos.)
   • Coriander Seeds – 18–20 g3½–4 tbsp
   • Red Chilli (Byadagi, 6 nos.) – 6–8 g¼ oz
   • Black Pepper – 6–8 g2¼–3 tsp
   • Cumin Seeds – 2–3 g1–1½ tsp
   • Fennel Seeds – 2–3 g1–1½ tsp
   • Green Cardamom – 0.5 g0 oz (1 no.)
   • Black Cardamom – 1 g0 oz (1 no.)
   • Black Stone Flower – 0.5 g0 oz
   • Star Anise – 1 g0 oz (1 no.)
   • Cloves – 1.5–2 g0–⅛ oz (8 nos.)
   • Mace (1 blade) – 0.5 g0 oz
   • Cinnamon (2.5 cm1 inch) – 2 g¾ tsp
   • Garlic (6–8 cloves) – 20–25 g⅔–1 oz
   • Ginger (2.5 cm1 inch) – 10–12 g⅓–½ oz
   • Tamarind Paste – 5 g1 tsp
   • Fenugreek Seeds (pinch) – 0.5 g¼ tsp
   • Water – as required (100–120 ml½ cup approx.)
5. Insert the pan back to combi unit. Sautee it for 5minute, stir in between & add grated coconut in it. Mix it well & sauté it for more 3-5 minutes.

   Our tip Stir every minute or so, as whole spices turn bitter quickly at HI 5. They're ready when the coriander seeds smell nutty and the chillies darken without blackening.

Start cooking

6. Remove the pan from unit, store masala in another bowl (let it cool down completely before grinding) & meanwhile add oil in combi pan, let it heat for 1min.
7. Our step Drop the curry leaves into the hot oil and let them crackle for a few seconds. Add the salt from the base list with the onion in step 7.
8. Add sliced onion, sautee it for 7-10 minutes until it turns golden brown. Meanwhile you can add 100–120 ml½ cup of water in chettinad masala & grind it into fine/coarse paste.
9. Add marinated chicken & chettinad masala into it & mix it well. Add 200–250 ml¾–1 cup of water. Give it good mix.
10. Move SmartSwitch to cooker mode, select combi meal function, set temperature to 200°C390°F for 10 minutes. Press start/stop.
11. Once cooking done, insert knife/fork it should come out easily. If your chicken didn’t cook properly cook it for more 5minutes at same temperature & function.

    Our tip Cut into the thickest piece near the bone: the juices should run clear with no pink, or it should read 75°C165°F.