Chicken Chettinad – South Indian Style
Summary
- Chicken Chettinad is a classic Indian recipe, from the cuisine of Chettinad. It consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and gingelly oil. It is served hot and garnished with coriander leaves, accompanied with boiled rice or paratha.
All Ingredients - For Marination
- Chicken 500 gram
- Turmeric powder 1/4 tsp
- Salt to taste
- Lemon juice 1 tbsp
All Ingredients - For Chettinad Masala
- Coriander seeds 2 tbsp
- Fennel seeds 1 tsp
- Cumin 1 tsp
- Black peppercorns 1.5 tsp
- Blades of mace 2
- Cinnamon 1-inch
- Cloves 4
- Green cardamoms 2
- Star anise 1/2
- Black stone flower (kalpasi) 2
- Dried red chilies 5
- Coconut 1/2 cup
All Ingredients - For the Curry
- Oil 2 tbsp
- Bay leaf 1
- Onions, sliced 2
- Curry leaves 1 sprig
- Ginger-garlic paste 1 tsp
- Tomatoes, chopped 2
- Salt to taste
- Coriander leaves for garnish
Tools You'll Need
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine 500g of chicken with 1/4 tsp turmeric powder, salt to taste, and 1 tbsp lemon juice. Mix well and set aside to for .
Step 2: Roast the Spices
Heat a pan over low-medium heat. Add coriander seeds, fennel seeds, cumin, black peppercorns, mace, cinnamon, cloves, green cardamoms, star anise, and black stone flower. Dry roast until they release a nice aroma.
Step 3: Roast Chilies and Cool
Add the dried red chilies to the pan and continue to roast until the chilies are crisp and aromatic. Remove all the roasted spices to a plate and set aside to cool down completely.
Step 4: Roast the Coconut
In the same pan, add the dry coconut and roast until it turns light golden. Transfer the roasted coconut to the plate with the other spices and let it cool down to room temperature.
Step 5: Grind the Chettinad Masala
Transfer the cooled roasted ingredients to a mixer/grinder jar. Add a little water and grind to a fine, smooth paste. The Chettinad masala is now ready.
Step 6: Sauté Aromatics
Heat 2 tbsp of oil in a pan over medium heat. Add the bay leaf, sliced onions, and a sprig of curry leaves. until the onions start to become golden.
Step 7: Cook the Onion-Tomato Base
Add 1 tsp of ginger-garlic paste and continue to cook until the onions are golden. Then, add the chopped tomatoes and salt to taste. Cook until the tomatoes become soft and pulpy.
Step 8: Cook the Chicken
Add the chicken to the pan. Combine it with the onion-tomato mixture and cook until the color of the chicken turns from pink to white.
Step 9: Add Masala and Simmer
Add the prepared Chettinad masala paste to the chicken. Add some water (you can rinse the grinder jar with water and add it). Combine everything well and cook until the masala comes to a boil.
Step 10: Finish the Curry
Add more water to adjust the consistency of the gravy to your liking. Cover the pan and cook until the chicken is completely cooked through. The oil will start to float on top when it's done.
Step 11: Garnish and Serve
Garnish the Chettinad Chicken Curry with some fresh coriander leaves. Serve hot with Chapati, Roti, or rice.
Pro Tips
• Be careful when adding salt to the gravy, as salt has already been added during the marination of the chicken.
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Chicken Chettinad Curry – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 30 min
Difficulty Level
Medium
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