Chicken Chettinad Curry
Chicken Chettinad Curry is a fiery, delicious traditional curry from the Chettinad region of South India. Use my easy recipe to make it at home.
Here are more South Indian chicken recipes you can make at home: Malabar Chicken Curry, Kerala Style Chicken Stew.
If you have ever visited Anjappar restaurant in Bangalore, you will know how amazing their Chettinad food is. I love that place and frequently order in or visit the outlet for a meal. Chettinad chicken is one of their specialties. Fiery, spicy, and loaded with flavors from freshly ground masala, it truly justifies the grandeur of Chettinad cuisine.
After multiple trials at home, I have come up with this recipe that I am also proud of. I didn’t use kalpasi (stone flower), a popular ingredient in Chettinad cooking, but trust me, without that, too, the taste was not compromised, and you will not find any difference. If available, add a big pinch of kalpasi while making the masala paste; if it’s not available, skip it. You will be fine.
About Chicken Chettinad
Chettinad Chicken Curry is a fiery, delicious, and aromatic dish from the Chettinad region in Tamil Nadu, South India.
Known for its bold flavors and spice-infused preparations, Chettinad cuisine has gained popularity worldwide, and this chicken curry is one of its shining stars.
This spicy and robust chicken curry perfectly balances spices, herbs, and tender chicken, resulting in a rich and flavorful gravy.
The key to an authentic Chettinad chicken recipe is its distinctive spice blend.
The curry is typically prepared using a mix of freshly roasted and ground spices, including cinnamon, cloves, fennel seeds, black peppercorns, cumin, Guntur chilies, and coriander seeds.
This spice blend and a generous amount of aromatic ingredients, such as curry leaves, ginger, garlic, fresh coconut, and onions, create a complex and tantalizing flavor profile.
Serve it with steamed rice, ghee rice, dosa, or appam. It can also be served with Indian breads like naan, phulka, or lachha paratha.
Ingredients
You will get all the ingredients, including the curry-cut chicken, in any Indian grocery store.
To Marinate The Chicken
Chicken – Use skinless bone-in chicken pieces for the best taste, as the bones add a lot of flavor to the curry.
I used full chicken cut into pieces, but you can use only legs or legs with thighs.
If you are not a fan of bone-in chicken, you can use boneless chicken, too.
You will need salt and freshly squeezed lime juice to marinate the chicken.
To Make The Chettinad Masala Paste
Whole Spices – You will need coriander seeds, cumin seeds, fennel seeds (saunf), white poppy seeds (khus khus), cinnamon (dalchini), star anise (chakri phool), green cardamoms (hari elaichi), black peppercorns (kali mirch), and cloves (laung).
You will also need garlic cloves, grated fresh coconut, and whole-dried Guntur red chilies.
This curry gets its fiery, spicy flavor from the use of Guntur chilies. However, if they are not available, you can use any spicy dried red chilies.
Guntur chilies, also known as Guntur Sannam or Guntur Mirchi, are a variety of chili peppers originating from the Guntur district in Andhra Pradesh, India. They are widely renowned for their intense heat and pungency, making them a staple ingredient in Andhra cuisine, which is known for its fiery flavors. Guntur chilies are considered one of the hottest chili varieties in the world.
The authentic chicken Chettinad recipe uses a spice called Kalpasi (stone flower). If it is available, add a big pinch along with other whole spices for a very earthy and unique flavor.
For The Curry
Oil – Use any neutral-flavored cooking oil to make the curry. I used canola oil.
Spice Powders – This recipe requires only two spice powders: turmeric powder and Guntur red chili powder.
If Guntur chili powder is not available, then use any other spicy chili powder.
Others – You will also need curry leaves, shallots, ginger garlic paste, fresh tomatoes, green chilies, tamarind paste, and cilantro.
How To Make Chicken Chettinad
Marinate The Chicken
Mix 2 pounds (1 kg) of skinless bone-in chicken (cut into 1 and ½ inch pieces) with 2 teaspoon salt and 2 tablespoon freshly squeezed lime juice in a large bowl and keep aside for ½ an hour.
Make The Chettinad Masala Paste
Add the following ingredients to a pan.
- 3 tsp whole coriander seeds
- 1 tsp cumin seeds
- 2 tsp fennel seeds
- 2 tsp white poppy seeds
- 3-4 cloves peeled garlic
- 1-inch piece of cinnamon
- 1 whole star anise
- 3-4 whole green cardamoms
- 2 tsp whole black peppercorns
- 1 teaspoon whole cloves
- 10-12 dry Guntur red chilies
Dry roast on medium heat for 1 minute, until the spices are fragrant, stirring continuously.
Remove the roasted spices on a plate and keep them aside.
Add 1 cup of grated fresh coconut to the same pan and roast until dark brown, stirring continuously.
Transfer the roasted spices and roasted coconut to a blender with 1 and ½ cups of water and blend to make a smooth paste.
Make The Curry
Heat 6 tablespoon of oil in a pan over medium-high heat.
Once the oil is hot, add 15-20 whole curry leaves and 1 and ½ cups of thinly sliced shallots and fry until they turn lightly brown, stirring frequently.
Add 1 tablespoon ginger garlic paste and cook until the shallots are nicely browned.
Now add the marinated chicken and cook for 4-5 minutes, stirring frequently.
Add the following ingredients to the pan and cook for 3-4 minutes.
- Chettinad masala paste
- 1 and ½ cups of finely chopped tomatoes
- 3-4 green chilies (slit into half)
Add ½ teaspoon turmeric powder and 2 teaspoon Guntur chili powder and mix well.
Now add 1 cup of water and mix well.
Reduce the heat to low.
Cover the pan with a lid and cook for 40-45 minutes until the chicken is cooked well, stirring a few times.
Add 1 tablespoon tamarind paste and 2 tablespoon chopped cilantro, and cook for a minute.
Serve hot.
Frequently Asked Questions
Marinate the chicken and make the Chettinad masala paste.
Press the SAUTE button on the instant pot and follow the steps until water is added. Add ¼ cup of water in place of 1 cup of water.
Close the instant pot lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 8 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid of the pot. Add tamarind paste and cilantro and mix well. Serve hot.
This curry is known for its spicy flavor. The level of spiciness can vary depending on the recipe, and the amount of chili peppers used.
You can adjust the spice level in chicken chettinad curry by reducing or increasing the amount of chili powder and green chilies. You can also balance the heat with other ingredients like coconut milk, yogurt, or cream.
If you want a milder curry, you can also use Kashmiri red chilies instead of Guntur chilies. They have a mild taste and a nice fiery red color.
Remove the seeds from the chilies if you want the curry to be milder.
Storage Suggestions
You can store this curry in the refrigerator for 3-4 days. Cool it down to room temperature, transfer it to an airtight container, and refrigerate. Reheat it in a pan or in a microwave when you want to serve it. Add some water if the curry has thickened after refrigeration.
You can also freeze it for up to a month. Thaw, reheat, and serve.
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Chicken Chettinad Curry Recipe
Ingredients
To Marinate The Chicken
- 2 pounds skinless bone-in chicken (1 kg, cut into 1 and ½ inch pieces)
- 2 teaspoons salt
- 2 tablespoons freshly squeezed lime juice
For The Chettinad Masala Paste
- 3 teaspoons whole coriander seeds
- 1 teaspoon cumin seeds
- 2 teaspoons fennel seeds (saunf)
- 2 teaspoons white poppy seeds (khus khus) (skip if not available)
- 3-4 cloves of garlic (peeled)
- 1 inch piece of cinnamon stick (dalchini)
- 1 whole star anise (chakri phool)
- 3-4 whole green cardamoms (hari elaichi)
- 2 teaspoons whole black peppercorns (kali mirch)
- 1 teaspoon whole cloves (laung)
- 10-12 dry Guntur red chilies (use Kashmiri chilies for a milder curry)
- 1 cup grated fresh coconut
For The Curry
- 6 tablespoons oil
- 15-20 curry leaves
- 1 and ½ cups thinly sliced shallots
- 1 tablespoon ginger garlic paste
- 1 and ½ cups finely chopped tomatoes (chopped)
- 3 – 4 green chilies (slit into half)
- ½ teaspoon turmeric powder
- 2 teaspoons Guntur red chili powder (or to taste, use Kashmiri red chili powder for a milder curry)
- 1 tablespoon tamarind paste (pulp)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
Marinate The Chicken
- Mix chicken with salt and lime juice in a large bowl and keep aside for ½ an hour.
Make The Chettinad Masala Paste
- Add coriander seeds, cumin seeds, fennel seeds, poppy seeds, garlic, cinnamon, star anise, green cardamoms, black peppercorns, cloves, and dry red chilies to a pan.
- Dry roast on medium heat for 1 minute, until the spices are fragrant, stirring continuously.
- Remove the roasted spices on a plate and keep them aside.
- Add coconut to the same pan and roast until it is dark brown in color, stirring continuously.
- Transfer the roasted spices and roasted coconut to a blender along with 1 and ½ cups of water and blend to make a smooth paste.
Make The Curry
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add curry leaves and shallots and fry until they turn lightly brown, stirring frequently.
- Add ginger garlic paste and cook until the shallots are nicely browned.
- Now add the marinated chicken and cook for 4-5 minutes, stirring frequently.
- Add the Chettinad masala paste, tomatoes, and green chilies and cook for 3-4 minutes.
- Add turmeric powder and Guntur chili powder and mix well.
- Now add 1 cup of water and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 40-45 minutes until the chicken is cooked well. Stir a few times in between.
- Add tamarind paste and cilantro and cook for a minute.
- Serve hot.
Dear Neha,
Could you please send me your original Chettinad Pepper chicken recipe with the tomatoes and roasted spices (not the paste version). I had used it once but can’t seem to locate it…It’s delicious!
Regards
Deepika
Sent, please check.
Dear Madam,
The Chettinad Masala was delicious and perfect! You offer the easiest recipe to follow, in my opinion! I looked at MANY recipes online and I thought the recipe information was confusing and difficult to follow. I was ready to give up making this dish. When I reviewed your recipe even without the photos, I thought your recipe was perfect. However, the illustrated photos made the recipe SUPER-PERFECT to follow! Thank you very much! M. Pardo
Thanks for your kind words
Hi Neha,
Can you send me your original Chettinad Pepper chicken recipe with the tomatoes and roasted spices (not paste). My family loves it and we can’t find it on your site anymore. It’s soooo delicious!
Sent, please check.
Hi Neha Thanks for the recipe , we made your chicken recipe today it came out to be delicious and yummy. Nice recipe
Good to know Amul