Name: Kozhi Chettinad
Prep time: 5 min
Cook time: 24 min
Total time: 30 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 2 to 3 tablespoons chopped cilantro; 1 teaspoon ground turmeric; 10 curry leaves; 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces; 1 teaspoon salt; 3 tablespoons grapeseed oil; 1 tablespoon grated fresh ginger; 1 or 2 whole dried red chilies; 1 teaspoon black mustard seeds; 2 to 3 tablespoons fresh lemon juice; 2 teaspoons very coarsely ground black pepper; 2 tomatoes, chopped; 1 medium red onion, chopped; 1 cinnamon stick; 1 tablespoon minced garlic; 2 or 3 green cardamom pods; 1 or 2 star anise

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

This is a signature recipe from the Chettiar community of southern India. The Instant Pot® version is a little more saucy than the traditional recipe. While the water can be cooked off, I think this version pairs beautifully with a nice steaming bowl of white rice to soak up all the sauce.

Ingredients

2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
1 tablespoon minced garlic
1

Method

In a mixing bowl toss the chicken with the garlic, ginger, salt, turmeric, lemon juice and 1 teaspoon of the black pepper and set aside.
Set the Instant Pot® on Sauté mode and heat the oil until the pot registers hot. Add the mustard seeds and wait until they begin to crackle. Add the dried red chilies, curry leaves, cardamom pods, star anise, cinnamon stick, and