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A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. This dish is famous for its complex flavor profile, derived from a freshly ground spice mix featuring star anise and the unique kalpasi (black stone flower).
For 4 servings
Prepare the Chettinad Masala
Sauté the Aromatics
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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 the Chettinad region of Tamil Nadu. This dish is famous for its complex flavor profile, derived from a freshly ground spice mix featuring star anise and the unique kalpasi (black stone flower).
This chettinad recipe takes 65 minutes to prepare and yields 4 servings. At 425.38 calories per serving with 46.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Curry Base
Simmer the Curry
Finish and Serve
Replace chicken with 500g of firm tofu, paneer, or mixed vegetables like potatoes, carrots, and mushrooms. Add paneer/tofu in the last 10 minutes of cooking, while vegetables can be added with the masala.
Substitute chicken with 750g of mutton or lamb pieces. Increase the simmering time to 45-60 minutes or pressure cook for 4-5 whistles until the meat is tender before simmering to thicken the gravy.
For a richer, milder gravy, stir in 1/4 cup of thick coconut milk or a paste of 10-12 soaked cashews at the end of cooking. Simmer for an additional 5 minutes on low heat.
Chicken is an excellent source of lean protein, which is essential for muscle growth, repair, and maintaining overall body function.
The blend of spices like turmeric, black pepper, and coriander contains powerful antioxidants and compounds with anti-inflammatory properties, which can help combat oxidative stress in the body.
The heat from red chilies and black peppercorns comes from compounds like capsaicin and piperine, which have been shown to temporarily boost metabolism and aid in fat burning.
Kalpasi is a type of lichen with a unique, earthy, and woody aroma that is the hallmark of Chettinad cuisine. While you can make the curry without it, you will miss the authentic signature flavor. It's highly recommended for the best results and can be found in most Indian grocery stores.
Absolutely! You can prepare a larger batch of the dry masala powder and store it in an airtight container in a cool, dark place for up to a month. This makes preparing the curry much quicker on a busy day.
To reduce the heat, you can stir in a few tablespoons of thick coconut milk, plain yogurt (curd), or a touch of cream. A squeeze of lemon juice or a pinch of sugar can also help balance the intense flavors.
Chicken Chettinad can be part of a healthy diet. It's rich in protein from the chicken and contains numerous beneficial spices like turmeric and pepper, which have anti-inflammatory properties. To make it healthier, use a moderate amount of oil and serve it with whole grains and a side of fresh salad.
A typical serving of Chicken Chettinad (around 375g) contains approximately 450-550 calories. The exact number can vary based on the cut of chicken (with or without skin) and the amount of oil used in the preparation.