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A fiery and aromatic chicken curry from Tamil Nadu's Chettinad region. This dish gets its unique flavor from a freshly ground spice blend featuring black stone flower and star anise, creating a deeply savory and complex gravy.
For 4 servings
Prepare the Chettinad Masala
Marinate the Chicken
Sauté the Aromatics
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
A fiery and aromatic chicken curry from Tamil Nadu's Chettinad region. This dish gets its unique flavor from a freshly ground spice blend featuring black stone flower and star anise, creating a deeply savory and complex gravy.
This chettinad recipe takes 60 minutes to prepare and yields 4 servings. At 478.79 calories per serving with 47.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Chicken and Simmer
Finish and Garnish
Replace chicken with 400g of paneer, firm tofu, or a mix of vegetables like potatoes, carrots, and mushrooms. Add the paneer or tofu in the last 5 minutes of simmering to prevent it from becoming tough.
Substitute chicken with 750g of mutton pieces. Pressure cook the mutton with ginger-garlic paste and salt for 5-6 whistles before adding it to the curry base, then simmer for an additional 20-25 minutes.
For a richer, thicker gravy, make a paste of 2 tablespoons of grated fresh coconut and 1 teaspoon of poppy seeds (khus khus) with a little water. Add this paste along with the tomatoes and cook until the oil separates.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The curry is packed with spices like turmeric (containing curcumin), black pepper, cloves, and cinnamon, which are known for their powerful anti-inflammatory and antioxidant properties.
Ingredients like ginger, garlic, and various spices have antimicrobial and antiviral properties that can help strengthen the immune system and protect against common infections.
One serving of Chettinad Chicken Curry contains approximately 380-420 calories, depending on the cut of chicken used and the amount of oil. This estimate is for a serving size of about one cup.
It can be part of a healthy diet in moderation. It's rich in protein from chicken and contains numerous beneficial spices with anti-inflammatory properties. However, it is also relatively high in fat due to the oil and coconut milk. To make it healthier, you can reduce the amount of oil and use light coconut milk.
Yes, absolutely. The heat in this dish comes primarily from the dry red chillies and black peppercorns. You can reduce the quantity of both, or use a milder variety of red chilli like Kashmiri, which provides color without excessive heat.
Kalpasi is a type of lichen that grows on rocks and trees. It has a unique, earthy, and woody aroma that is the hallmark of authentic Chettinad cuisine. While you can make the curry without it, skipping it will result in a loss of the dish's characteristic flavor profile. It is highly recommended for an authentic taste.
This curry pairs wonderfully with steamed rice, ghee rice, biryani, or Indian breads like parotta, appam, dosa, chapati, or naan.
Yes, you can use boneless chicken breast or thigh pieces. Reduce the simmering time to 10-12 minutes, as boneless chicken cooks much faster than bone-in chicken.