Chicken Chettinad Masala

Name: Chicken Chettinad Masala
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: chettinad
Ingredients: 600 g chicken (bone-in, curry cut pieces, skin removed); 6 pcs dried red chili (whole, seeds removed for less heat if desired); 2 tbsp coriander seeds (whole); 1 tsp cumin seeds (whole); 1 tsp fennel seeds (whole); 1 tsp black peppercorns (whole); 3 pcs green cardamom (whole pods); 4 pcs cloves (whole); 1 inch cinnamon stick (broken into small pieces); 1 tsp poppy seeds (white poppy seeds); 3 tbsp grated coconut (fresh or desiccated); 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp oil (preferably coconut or sesame oil); 2 pcs bay leaf; 1 pcs star anise (whole); 2 pcs onion (medium, finely chopped); 2 tbsp ginger-garlic paste; 2 pcs tomato (medium, finely chopped); 10 pcs curry leaves (fresh leaves); 1 cup water (for gravy, adjust for consistency); 1 tbsp lemon juice (freshly squeezed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

A bold, aromatic chicken curry from the Chettinad region of Tamil Nadu. Whole spices are dry-roasted and freshly ground, creating an intensely flavorful masala that coats tender chicken pieces. The gravy is rich, dark, and deeply spiced with black pepper, fennel, and dried red chilies—perfect with steamed rice or flaky parotta.

PREP

20m

COOK

40m

SERVES

1 KATORI

366 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Dry roast the whole spices and coconut.
1.Heat a heavy-bottomed pan over low heat. Add dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cardamom, cloves, cinnamon stick, and poppy seeds.
2.Dry roast, stirring constantly, until the spices release their aroma and turn slightly darker (2-3 minutes). Take care not to burn them.
3.Add grated coconut to the pan and continue roasting until it turns golden brown (1-2 minutes).
4.Remove from heat and let the mixture cool completely.
TIPRoast on low heat only—high heat scorches the spices and makes the masala bitter.
prep · ~3 min
Grind the Chettinad masala paste.
1.Transfer the cooled roasted spice-coconut mixture to a spice grinder.
2.Add turmeric powder and 2-3 tablespoons of water to help grinding.
3.Grind to a smooth, thick paste. Set aside.
fry · ~4 min
Sear the chicken pieces.
1.Heat 1 tablespoon oil in a deep kadai over medium-high heat.
2.Add chicken pieces and sear for 3-4 minutes until lightly browned on all sides.
3.Remove chicken and set aside.
TIPSearing locks in the juices—don't crowd the pan, work in batches if needed.
fry · ~16 min
Build the onion-tomato base.
1.In the same kadai, add the remaining 1 tablespoon oil.
2.Add bay leaves and star anise. Sauté until fragrant (30 seconds).
3.Add chopped onions and fry until deep golden brown (8-10 minutes).
4.Add ginger-garlic paste and sauté until the raw smell disappears (1 minute).
5.Add chopped tomatoes and cook until they turn soft and mushy, and oil starts to separate (5-6 minutes).
TIPPatience with the onions—deep browning is essential for the rich, dark color of Chettinad gravy.
fry · ~7 min
Cook the masala paste.
1.Lower the heat to medium-low. Add the ground Chettinad spice paste to the onion-tomato mixture.
2.Stir-fry continuously for 5-7 minutes until the masala is fragrant and oil begins to separate from the sides.
3.Add curry leaves and salt. Mix well.
TIPStir constantly on medium-low heat—the ground paste can catch and burn at the bottom.
simmer · ~25 min
Simmer the chicken in the gravy.
1.Add the seared chicken pieces to the masala. Stir well to coat each piece.
2.Pour in 1 cup of water and bring to a boil.
3.Reduce heat to low, cover, and simmer for 20-25 minutes until chicken is tender and cooked through.
4.Check seasoning and add more water if a thinner gravy is desired.
TIPBone-in chicken releases more flavor into the gravy—simmer gently, don't boil hard.
garnish · ~5 min
Finish with lemon juice and garnish.
1.Turn off the heat. Squeeze fresh lemon juice over the curry and stir.
2.Garnish with chopped coriander leaves.
3.Let it rest for 5 minutes before serving.
TIPA squeeze of lemon right at the end brightens all the roasted spice flavors.

PRO TIPS

What to keep in mind.

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

1
When dry roasting spices, keep the heat low and stir constantly to prevent scorching—burnt spices will make the gravy bitter.
2
Use bone-in, skinless chicken for this curry; the bones add depth and richness to the gravy.
3
Deeply brown the onions until golden—this step is crucial for the signature dark, complex color of Chettinad masala.
4
Sear the chicken pieces in batches to avoid overcrowding; a good sear locks in juices and adds texture.
5
Make the masala paste ahead of time and refrigerate for up to a week; the flavors meld and deepen.
6
Simmer the curry covered on low heat—gentle cooking ensures tender chicken and a well-emulsified gravy.
7
Add a splash of lemon juice just before serving to brighten the roasted spices and balance the richness.

RECIPE VARIATIONS

Adapt it for your goals.

Low Oil

Low-Oil

Reduce oil to 1 tablespoon total, skip searing the chicken (add it raw after the masala paste), and use a non-stick pan to cut fat without sacrificing flavor.

High Protein

High-Protein

Replace half the chicken with paneer or tofu cubes (firm, pan-seared) for a protein-packed twist that still absorbs the bold Chettinad spices.

Jain

Skip the garlic and onion; substitute asafoetida (hing) for the onion flavor and use a pinch of garlic-free ginger-chili paste. The masala is naturally onion-garlic-friendly enough to adapt.

Vegan

Replace chicken with 400g of firm tofu or chunky vegetables like cauliflower and potatoes. Use a mild oil and ensure the coconut is fresh—this keeps the gravy rich and satisfying.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Anti-Inflammatory Spices

Black pepper, cumin, fennel, cloves, and cinnamon are all recognized for their potential anti-inflammatory and antioxidant properties, supporting overall wellness.

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