Chicken Chettinad

Ingredients:

For the Marinade:

• 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1/2 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste

For the Masala:

• 2 tablespoons vegetable oil
• 1 teaspoon fennel seeds
• 2-3 dried red chili peppers
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tomato, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• Chopped fresh cilantro for garnish

Instructions:

1. In a large bowl, whisk together the Greek yogurt, lemon juice, ginger paste, garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
2. Add the chicken to the bowl and stir until well coated. Cover and marinate in the refrigerator for at least 2 hours, or up to 24 hours.
3. In a large skillet or wok, heat the vegetable oil over medium heat.
4. Add the fennel seeds, dried red chili peppers, black peppercorns, and cumin seeds to the skillet and cook for 1-2 minutes, or until fragrant.
5. Add the chopped onion to the skillet and cook until soft and translucent, about 5-7 minutes.
6. Add the ginger paste and garlic paste to the skillet and cook for another 1-2 minutes, or until fragrant.
7. Add the chopped tomato to the skillet and cook until it has broken down and become soft, about 5-7 minutes.
8. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt to the skillet and stir to combine.
9. Add the marinated chicken to the skillet and cook until it is browned and cooked through, about 10-12 minutes.
10. Garnish with chopped cilantro and serve hot with steamed rice or naan bread.

Enjoy your delicious and spicy Chicken Chettinad!