Kitchen Recipe Collection
Indian Chicken Chettinad
A fiery, incredibly aromatic chicken curry from Tamil Nadu, famous for its complex paste of freshly roasted whole spices and coconut.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- bone-in chicken
- dried red chilies
- coriander seeds
- cumin seeds
- fennel seeds
- black peppercorns
- star anise
- cinnamon
- grated coconut
- shallots (small onions)
- curry leaves
- oil
Equipment
- Small frying pan
- Blender
- Heavy-bottomed pot
Instructions
- 1
Marinate Chicken
Coat the chicken pieces in turmeric, salt, and a squeeze of lemon juice. Set aside.
- 2
Roast Spices
In a dry pan on low heat, roast dry red chilies, coriander seeds, cumin, fennel, black peppercorns, cinnamon, cloves, and star anise until highly fragrant.
- 3
Roast Coconut
Add freshly grated coconut to the pan and roast until it turns a light golden brown.
- 4
Grind Masala
Let the roasted spices and coconut cool, then blend them with a little water into a thick, smooth, aromatic paste.
- 5
Heat Oil
In a heavy-bottomed pot, heat oil (preferably gingelly/sesame oil). Add mustard seeds and let them crackle.
- 6
Sauté Aromatics
Add a handful of fresh curry leaves and lots of finely chopped shallots (small onions). Sauté until deeply golden.
- 7
Add Tomatoes
Add ginger-garlic paste and sauté, followed by finely chopped tomatoes. Cook until the tomatoes are completely mushy.
- 8
Cook the Chicken
Add the marinated chicken to the pot. Stir-fry on high heat for 5-7 minutes to sear the meat.
- 9
Add Chettinad Paste
Pour the freshly ground roasted spice and coconut paste into the pot. Mix thoroughly to coat the chicken.
- 10
Simmer
Add a cup of water, cover the pot, and simmer on medium-low heat for 20-25 minutes until the chicken is fully cooked.
- 11
Reduce Gravy
Remove the lid and cook for another 5 minutes to thicken the gravy until the oil separates and floats to the top.
- 12
Garnish and Serve
Garnish with fresh coriander leaves. Serve hot with parotta, appam, or steamed rice.
Cooking Tips
- The soul of this dish is the freshly roasted and ground spice mix. Do not substitute it with store-bought curry powders.
- Using shallots (sambar onions) instead of regular onions provides an authentic, sweeter depth of flavor.
Variations
- Mushroom Chettinad: A fantastic vegetarian alternative using the exact same spice profile.
Chef's Notes & Storage
- Hailing from the Chettinad region of Tamil Nadu, this is widely considered one of the most flavorful and spicy chicken curries in India.
Nutrition Estimate
420 calories · 34g protein · 12g carbs · 26g fat · 5g fiber per serving
