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🌍 Chettinad

Chicken Chettinad

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Chicken Chettinad pieces in a dark spicy roasted masala gravy with curry leaves, served in a South Indian steel bowl over a banana leaf

Chicken Chettinad is a bold chicken curry from the Chettinad region of Tamil Nadu, known for its freshly ground masala of roasted spices, black pepper, and coconut. The gravy is dark, thick, and deeply aromatic, with a peppery heat that builds slowly rather than hitting all at once. Grinding the masala fresh is what sets this curry apart from everyday chicken curries, and it takes only a few extra minutes. Serve it with steamed rice, dosa, appam, or rotis for a weekend lunch or a meal with guests. One practical tip: roast the spices on low heat only until they smell fragrant and darken slightly — if they burn, the whole curry turns bitter, so do not walk away during that step.

Prep Time
20 minutes
Cook Time
40 minutes
Total Time
60 minutes
Servings
4
Difficulty
Medium

Ingredients

20 items
Yields: 4 (Tap items to check them off as you cook)

Step-by-Step Instructions

10 steps
  1. 1

    Step 1

    Wash the chicken pieces, drain them well, and keep aside.

  2. 2

    Step 2

    Make the Chettinad masala: heat a dry pan on low heat and roast the dried red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, green cardamoms, cloves, and star anise for 2 to 3 minutes until fragrant. Add the grated coconut and roast for 1 more minute until lightly golden. Cool completely, then grind to a fine paste with 3 to 4 tbsp of the measured water.

  3. 3

    Step 3

    Heat the sesame oil in a heavy kadhai on medium heat. Add the curry leaves and let them crackle.

  4. 4

    Step 4

    Add the sliced onions and cook for 6 to 7 minutes until deep golden at the edges.

  5. 5

    Step 5

    Add the ginger-garlic paste and cook for 1 minute until the raw smell goes.

  6. 6

    Step 6

    Add the chopped tomatoes and turmeric powder. Cook for 4 to 5 minutes until the tomatoes soften and the oil separates at the edges.

  7. 7

    Step 7

    Add the chicken pieces and salt. Cook on medium-high heat for 5 to 6 minutes, stirring now and then, until the chicken is sealed and lightly coloured.

  8. 8

    Step 8

    Add the ground Chettinad masala paste and mix well so the chicken is fully coated. Cook for 2 to 3 minutes.

  9. 9

    Step 9

    Pour in the remaining water, cover, and simmer on low heat for 18 to 20 minutes until the chicken is fully cooked and the gravy is thick and dark.

  10. 10

    Step 10

    Rest for 5 minutes off the heat, garnish with the chopped coriander leaves, and serve hot.

Chef's Pro Tip

For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.

Tags & Keywords

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