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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.
For 4 servings
Marinate the Chicken
Roast and Grind the Chettinad Masala
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.
This chettinad recipe takes 65 minutes to prepare and yields 4 servings. At 371.26 calories per serving with 26.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Gravy Base
Cook the Chicken Curry
Finish and Serve
Replace chicken with 400g of paneer, firm tofu, or mixed vegetables like potatoes, carrots, and mushrooms. Add them after the tomato puree is cooked and reduce the simmering time accordingly.
This masala works wonderfully with mutton or lamb. Increase the cooking time to 45-60 minutes or pressure cook until the meat is tender.
For a less intense, creamier version, stir in 1/4 cup of thick coconut milk at the end, just before garnishing. Do not boil after adding coconut milk.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The blend of spices like turmeric, cloves, and cinnamon contains powerful antioxidants and compounds with anti-inflammatory effects that can help combat inflammation in the body.
The capsaicin in red chilies and piperine in black peppercorns can provide a temporary boost to your metabolism, aiding in calorie burning.
Spices such as cumin, fennel, and coriander seeds are traditionally known to aid digestion, reduce bloating, and improve gut health.
One serving of this Chicken Chettinad Masala contains approximately 380-450 calories, depending on the cut of chicken used and the amount of oil.
It can be part of a healthy diet in moderation. It's rich in protein from chicken and contains numerous beneficial spices. However, it is relatively high in fat due to the oil. To make it healthier, you can reduce the amount of oil and use lean chicken breast.
Kalpasi is a type of lichen that grows on rocks and trees. It has a unique, earthy, and woody aroma that is characteristic of Chettinad cuisine. While the dish will still be delicious without it, adding kalpasi provides a more authentic flavor.
To reduce the heat, decrease the number of dried red chilies to 2-3 and reduce the black peppercorns to 1/2 teaspoon. Using Kashmiri red chilies will impart color without adding much heat.
This curry pairs beautifully with South Indian breads like parotta, appam, and dosa. It also goes well with steamed rice, ghee rice, or idiyappam (string hoppers).
Yes, you can use boneless chicken thighs or breast. Cut them into 1.5-inch cubes. Reduce the simmering time to 12-15 minutes, as boneless chicken cooks faster.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day. Reheat thoroughly before serving.
This recipe goes great with these complete meals
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