Chicken Chettinad

Name: Chicken Chettinad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 600 g chicken (bone-in, cut into medium curry pieces); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 1 inch ginger (peeled); 6 pcs garlic (cloves, peeled); 12 pcs curry leaves; 2 tbsp oil; 0.5 cup fresh coconut (grated); 2 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp fennel seeds; 1 tsp black peppercorns; 4 pcs dried red chili; 1 inch cinnamon; 4 pcs cloves; 2 pcs green cardamom; 1 pcs star anise; 1 tsp poppy seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp salt; 1 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(187)

TASTE SCORE

9/10

A bold South Indian chicken curry with roasted spices, coconut, curry leaves, and black pepper. The gravy is deep, aromatic, and slightly fiery, making it a classic match for rice, dosa, or flaky parotta.

PREP

20m

COOK

35m

SERVES

1 KATORI

379 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prep the chicken and fresh ingredients.
1.Wash the chicken and drain well.
2.Slice the onion finely and chop the tomato.
3.Peel the ginger and garlic.
4.Keep the curry leaves and chopped coriander leaves ready.
roast · ~6 min
Roast the Chettinad masala ingredients.
1.Heat a dry pan over low heat.
2.Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chili, cinnamon, cloves, green cardamom, star anise, poppy seeds, and grated coconut.
3.Roast gently, stirring often, until the coconut turns light golden and the spices smell fragrant.
4.Take the pan off the heat and cool the mixture slightly.
TIPKeep the heat low so the coconut and spices toast evenly without turning bitter.
mix · ~3 min
Grind the roasted masala.
Transfer the roasted mixture to a grinder with ginger, garlic, and a little of the water. Grind to a smooth, thick paste.
saute · ~10 min
Cook the onion base.
1.Heat oil in a kadai over medium heat.
2.Add the curry leaves and let them sizzle for a few seconds.
3.Add the sliced onion and cook until lightly golden.
4.Add the chopped tomato, turmeric powder, and red chili powder, then cook until the tomato softens.
saute · ~5 min
Cook the chicken with the masala.
Add the chicken and salt to the pan. Mix well and cook for 4 to 5 minutes, then add the ground masala paste and stir until the chicken is well coated.
simmer · ~20 min
Simmer until the chicken is tender.
Pour in the remaining water, mix, and bring the curry to a gentle simmer. Cover and cook until the chicken is tender and the gravy is thick and aromatic.
TIPStir once or twice while simmering so the masala does not catch at the bottom.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice, dosa, or parotta.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut and whole spices on low heat only; if the coconut darkens too much, the curry can taste bitter.
2
Grind the masala as smooth as possible with just enough water, so the gravy turns thick and coats the chicken well.
3
Let the onions reach a light golden stage before adding tomatoes; this builds the deep base typical of Chettinad curries.
4
Use bone-in chicken for better flavor, and simmer gently rather than boiling hard so the meat stays juicy.
5
If the gravy thickens too much as it cooks, add a small splash of hot water instead of cold to keep the masala smooth.
6
This curry tastes even better after a short rest, so let it sit 10 to 15 minutes before serving for the spices to settle.
7
Refrigerate leftovers for a day if possible; the black pepper, fennel, and curry leaves meld beautifully overnight.