Chicken Chettinad Curry Recipe

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 it, too, the taste wasn’t compromised, and you won’t notice any difference. If available, add a generous pinch of kalpasi to the masala paste; if not, skip it. You will be fine.

About Chicken Chettinad

Chettinad Chicken Curry is a fiery, aromatic, and delicious dish from the Chettinad region of 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, robust chicken curry perfectly balances spices, herbs, and tender chicken, resulting in a rich, 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, along with generous amounts of aromatic ingredients such as curry leaves, ginger, garlic, fresh coconut, and onions, creates a complex and tantalizing flavor profile.

Serve chicken chettinad with steamed rice, ghee rice, dosa, or appam. It can also be served with Indian breads like butter naan, phulka, or lachha paratha.

How To Make Chettinad Chicken Curry

Marinate The Chicken

Step 1: 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

Step 2: 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 of 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

Step 3: Dry-roast on medium heat for 1 minute, stirring continuously until fragrant.

Step 4: Transfer the roasted spices to a plate and keep them aside.

Step 5: Add 1 cup of grated fresh coconut to the same pan and roast until dark brown, stirring continuously.

Step 6: 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 Chicken Chettinad Curry

Step 7: Heat 6 tablespoon of oil in a pan over medium-high heat.

Step 8: 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.

Step 9: Add 1 tablespoon ginger garlic paste and cook until the shallots are nicely browned.

Step 10: Now add the marinated chicken and cook for 4-5 minutes, stirring frequently.

Step 11: 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 in half)

Step 12: Add ½ teaspoon turmeric powder and 2 teaspoon Guntur chili powder and mix well.

Step 13: Now add 1 cup of water and mix well.

Step 14: Reduce the heat to low.

Step 15: Cover the pan with a lid and cook for 40-45 minutes, stirring a few times, until the chicken is well-cooked.

Step 16: Add 1 tablespoon tamarind paste and 2 tablespoon chopped cilantro, and cook for a minute.

Step 17: Serve hot.