Kitchen Recipe Collection
Indian Chicken Chettinad
A famously fiery, deeply aromatic South Indian chicken curry made with a freshly roasted paste of coconut, black pepper, and stone flower.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- bone-in chicken
- freshly grated coconut
- black peppercorns
- dried red chilies
- fennel seeds
- coriander seeds
- kalpasi (stone flower)
- star anise
- shallots (sambar onions)
- tomatoes
- curry leaves
- gingelly (sesame) oil
Equipment
- Frying pan for roasting
- Blender
- Heavy-bottomed pot
Instructions
- 1
Roast the Spices
In a dry pan on low heat, roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, dry red chilies, cloves, cinnamon, cardamom, star anise, and kalpasi (stone flower) until highly fragrant.
- 2
Roast Coconut
Add freshly grated coconut to the pan and roast until it turns a deep, dark golden brown. Do not burn it.
- 3
Make Chettinad Paste
Let the roasted spice and coconut mixture cool completely. Blend it into a smooth, thick, dark paste with a little water.
- 4
Marinate Chicken
Marinate the chicken pieces with turmeric, salt, and a squeeze of lemon juice for 20 minutes.
- 5
Heat Sesame Oil
In a heavy pot, heat Gingelly (Indian sesame) oil. This specific oil is crucial for authentic Chettinad flavor.
- 6
Temper Aromatics
Add fennel seeds and a large handful of fresh curry leaves. Let them splutter.
- 7
Sauté Shallots
Add plenty of chopped shallots (sambar onions). Sauté until they are translucent and slightly browned.
- 8
Add Ginger-Garlic
Stir in freshly ground ginger-garlic paste and cook for 2 minutes.
- 9
Cook Tomatoes
Add finely chopped tomatoes. Cook until they break down entirely.
- 10
Sear the Chicken
Add the marinated chicken. Stir-fry vigorously on high heat for 5-7 minutes until the chicken changes color.
- 11
Add the Paste
Pour in the dark, roasted Chettinad coconut-spice paste. Stir well to coat the chicken. Add water to adjust the gravy thickness.
- 12
Simmer and Serve
Cover and simmer on medium-low heat for 15-20 minutes until the chicken is tender and oil floats to the top. Serve hot with Parotta, Dosa, or Rice.
Cooking Tips
- Kalpasi (stone flower) is a rare lichen used as a spice. It gives Chettinad cuisine its distinct earthy, mossy aroma. Do not skip it if you want authentic flavor.
- The heat should come primarily from black peppercorns, not just red chilies.
Variations
- Mutton Chettinad: Exactly the same recipe but using tender mutton chunks (requires pressure cooking or longer simmering).
Chef's Notes & Storage
- Hailing from the Chettinad region of Tamil Nadu, it is widely considered one of the most aromatic and spiciest cuisines in India.
Nutrition Estimate
420 calories · 34g protein · 12g carbs · 26g fat · 5g fiber per serving
