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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Chicken Chettinad

    Published: Sep 28, 2020 | Last Updated On: Jan 8, 2021 by Neha Mathur

    Chicken Chettinad

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    Jump to Recipe

    Spicy, full of flavors, and hearty, Chicken Chettinad is a delicious chicken curry from the Chettinad region of South India. It can be made dry or with gravy. Here is how to make it.

    If you like to try more South Indian Chicken recipes, there here are some more that you can make at home – Coconut Curry Chicken, Malabar Chicken Curry, Kerala Style Chicken Stew, Chettinad Pepper Chicken and Kori Rotti.

    Chicken Chettinad served in a bowl.
    Jump to:
    • What is Chicken Chettinad?
    • Ingredients
    • How to make Chicken Chettinad?
    • Frequently Asked Questions
    • Serving Suggestions
    • Storing Suggestions
    • Pro Tips by Neha
    • Recipe Card

    What is Chicken Chettinad?

    Chicken Chettinad is a fiery hot chicken curry from the Chettinad region in Tamil Nadu state in India. This curry from South Indian cuisine is not only popular in India but is one of the most ordered chicken curries in restaurants all over the world.

    Chicken Chettinad Curry gets its flavor from the freshly ground spices (Chettinad masala), which makes this dish just irresistible. Traditionally it is made using Gundu Chillies, Kalpasi (Stone Flower), and Indian shallots apart from a few other basic ingredients.

    These 3 ingredients make this dish very unique and give it an earthy and robust flavor. But in case they are not accessible to you, I have mentioned some workaround in the post.

    This Chettinad Chicken is,

    • Spicy and Robust
    • Delicious
    • Easy to make
    • A South Indian favorite
    • Popular among restaurants
    • Can be adapted according to your taste

    Ingredients

    Chicken Chettinad Ingredients.

    Chicken – The key ingredient here is Chicken. High in protein, it is great to include in your everyday meals. Try to use chicken with bones to make this curry as the bones add a lot of flavors.

    I used full chicken cut into pieces but you can use only legs or legs with thighs. It is marinated with vinegar and salt and kept aside for some time. If you are not a fan of bone-in chicken, you can use boneless chicken too.

    Chettinad Masala – The ingredient that makes the onion tomato base of this dish different from others is the freshly grounded Chettinad masala, and fresh coconut. While the Chettinad masala gives it a hot and spicy flavor, fresh coconut adds a refreshing taste to it.

    To make an authentic Chettinad Masala, you need 3 main ingredients, Gundu Chilies, Kalpasi (Stone Flower) and Indian shallots. Having said that, I didn’t had any of these when I made this curry and it still turned out fabulous.

    The other ingredients needed to make the masala are curry leaves, coriander seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, cardamom, and black peppercorn.

    Coriander Leaves and Lime – End this chicken curry with these two ingredients, to add more freshness and taste to the curry.

    Others – Apart from this you will need curry leaves, green chilies, ginger-garlic paste, and some basic spice powders such as turmeric powder, red chili powder, and salt.

    How to make Chicken Chettinad?

    Mix chicken with 1 teaspoon salt and vinegar and keep aside for ½ an hour.

    Chicken mixed with salt and vinegar.

    In a pan, heat 2 tablespoon oil.

    Oil heating in a pan.

    When the oil is hot, add 2 sprigs of curry leaves, coriander seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, cardamom, black peppercorns, and 8 – 10 dry red chilies. If you have Gundu Chillies, use them. I used Kashmiri Red Chillies. If Kalpasi is available to use, use a big pinch at this stage.

    curry leaves, coriander seeds, cumin seeds, fennel seeds, poppy seeds and whole spices added in the pan.

    Fry till slightly browned and a nice aroma starts coming. Add ½ cup of chopped onion and grated coconut and fry for 3-4 minutes.

    Onion and coconut added in the pan.

    Add ginger-garlic paste and fry for another 3-4 minutes.

    Ginger garlic paste added in the pan.

    Cool and grind the mixture in a grinder. Add water to grind the ingredients.

    Masala added in a grinder along with some water.

    Smooth paste made.

    Smooth paste made.

    Add 3 tablespoon oil in a pan.

    Oil heating in a pan.

    Add 2-3 sprigs of curry leaves and remaining onion. Use Indian shallots in place of onions if they are available to you.

    Onion and curry leaves added in the pan.

    Fry till onion is golden brown. Add green chili, turmeric powder, red chili powder, and salt.

    Gree chilli and spice powders added in the pan.

    Add tomato and the roasted and ground mixture.

    Ground paste added in the pan.

    Now add a cup of water and cook for a minute.

    water adde din the pan.

    Add chicken and another cup of water and cover and cook till chicken is done.

    Chicken and water added in the pan.
    Pan covered.

    Add lime juice and fresh coriander and cook for a minute. Serve hot with Naan.

    Lime juice and fresh coriander added i ready chicken chettinad.

    Frequently Asked Questions

    What can we substitute with Chicken in this curry?

    You can use the same process and even make Mutton Chettinad, Prawns Chettinad, or Fish Chettinad. Just remember that all these three non-veg ingredients take different time to cook as compared to chicken, so keep an eye. If you overcook any of these, they might become rubbery and chewy. 

    Tofu or Paneer will also work great. Add them once the gravy is ready.

    How to make it in an instant Pot?

    Chicken Chettinad can be easily made in an Instant Pot or an electric pressure cooker. Marinate the chicken with vinegar and salt and keep aside.
    Press SAUTE and add oil in the pot.
    Once the oil is hot, add 2 sprigs of curry leaves, coriander seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, cardamom, black peppercorns, and 8 – 10 dry red chilies and saute until lightly browned.
    Add coconut, onion, and ginger garlic paste and saute for 4-5 minutes.
    Make a paste of this masala using some water.
    Add more oil in the pot. Add curry leaves and onion and fry until onions are browned.
    Now add green chili, turmeric powder, red chili powder, and salt.
    Add tomato and the roasted and ground mixture.
    Now add water and bring the mixture to aboil.
    Add the marinated chicken and close the lid of the pot.
    Press CANCEL and then press PRESSURE COOK and set the timer to 10 minutes. If using boneless chicken, set the timer to 5 minutes.
    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 lemon juice and fresh coriander and mix well.
    Your Instant Pot Chettinad Chicken Curry is ready to serve.

    Serving Suggestions

    Chicken Chettinad is traditionally served with rice, dosa or appam.

    You can also serve it with Roti, Naan, Biryani, Laccha Paratha, Kerala Parotta, or Tawa Paratha.

    Mangalorean Style Neer Dosa, Moong Dal Dosa will also pair great with it.

    Storing Suggestions

    Chicken Chettinad will last in the fridge for about 2 days when stored in an airtight container. Reheat it in a pan or microwave, until nice and warm.

    If you feel it has become a little dry, then add in a little water while reheating.

    Pro Tips by Neha

    Traditionally Gundu Chillies are used to make this curry. If they are not available, use any dry red chili that you have. I prefer to use Kashmiri Red Chilli as they are mild in taste and gives a nice fiery red color to the curry. If you want the curry to be milder, you can remove the seeds from the chilies.

    In the authentic Chettinad Chicken Recipe, a spice called Kalpasi or Stone Flower is added. If it is available to you, do add a big pinch along with the other whole spices for a very earthy and unique flavor.

    Use Indian Shallots in place or red onion if they are available to use for an authentic taste.

    You might also like

    • Restaurant Style Chicken Angara
    • Spicy Chicken Pulao (Instant Pot + Stovetop)
    • Safed Murg Korma (Chicken in White Gravy)
    • Chicken Keema Curry (Indian Chicken Mince Curry)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Chettinad Chicken is a South Indian chicken curry from the Chettinad region in Tamil Nadu. It can be made dry or with gravy. Here is how to make it.

    Chicken Chettinad Recipe

    Chicken Chettinad is a South Indian chicken curry from the Chettinad region in Tamil Nadu. It can be made dry or with gravy. Here is how to make it.
    4.78 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 6 people
    Calories: 414kcal
    Author: Neha Mathur

    Ingredients 

    • 1 kg Chicken (with bones)
    • Salt to taste
    • 3 teaspoon Vinegar
    • 5 tablespoon Oil
    • 4-5 sprigs Curry leaves
    • 3 teaspoon Coriander seeds
    • 1 teaspoon Cumin seeds
    • 2 teaspoon Fennel seeds
    • 2 teaspoon Poppy seeds
    • 3-4 Cloves Garlic
    • 1 inch Cinnamon
    • 3-4 Cardamom Cardamom
    • 1 teaspoon Black peppercorns
    • 10-12 Dry red chilies
    • 1 and ½ cup Onion (chopped)
    • 1 cup Fresh coconut (grated)
    • 1 tablespoon Ginger garlic paste
    • 3 – 4 Green chili (slit into half)
    • ½ teaspoon Turmeric powder
    • 2 teaspoon Kashmiri red chilli powder (Can alter according to your taste)
    • 1 and ½ cup Tomatoes (chopped)
    • 2 tablespoon Lemon juice
    • 3 tablespoon Fresh coriander
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    Instructions

    • Mix chicken with 1 teaspoon salt and vinegar and keep aside for ½ an hour.
    • In a pan, heat 2 tablespoon oil.
    • When the oil is hot, add 2 sprigs of curry leaves, coriander seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, cardamom, black peppercorns and 8 – 10 dry red chilies.
    • Fry till slightly browned and a nice aroma starts coming.
    • Add ½ cup of chopped onion and grated coconut and fry for 3-4 minutes.
    • Add ginger garlic paste and fry for another 3-4 minutes.
    • Cool and grind the mixture in a grinder to make a smooth paste. Add some water while grinding.
    • Add 3 tablespoon oil in a pan.
    • Add 2-3 sprigs of curry leaves and remaining onion.
    • Fry till onion is golden brown.
    • Add green chilli, turmeric powder, red chilli powder and salt.
    • Add tomato and fry for 2-3 minutes.
    • Add the roasted and ground paste.
    • Now add a cup of water and cook for a minute.
    • Add chicken and another cup of water and cover and cook till chicken is done.
    • Add lime juice and fresh coriander and cook for a minute.
    • Serve hot with Naan.

    Notes

    If you want to make it dry, add less water while cooking. 
    Traditionally Gundu Chillies are used to make this curry. If they are not available, use any dry red chili that you have. I prefer to use Kashmiri Red Chilli as they are mild in taste and gives a nice fiery red color to the curry. If you want the curry to be milder, you can remove the seeds from the chilies.
    In the authentic Chettinad Chicken Recipe, a spice called Kalpasi or Stone Flower is added. If it is available to you, do add a big pinch along with the other whole spices for a very earthy and unique flavor.
    Use Indian Shallots in place or red onion if they are available to use for an authentic taste.

    Nutrition

    Calories: 414kcal | Carbohydrates: 21g | Protein: 18g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 262mg | Potassium: 656mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1467IU | Vitamin C: 153mg | Calcium: 82mg | Iron: 3mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    More Chicken Curry Recipes

    • Chicken Kali Mirch (Black Pepper Chicken Curry)
    • Restaurant Style Kadai Chicken (Chicken Karahi Curry)
    • Malai Chicken Curry (Murgh Malaiwala)
    • North Indian Boneless Chicken Curry

    Reader Interactions

    Comments

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      Recipe Rating




    1. Kamalika

      September 01, 2013 at 11:28 am

      What amazing photographs dear….Loved each and every….

      Reply
    2. Praveen Kumar

      September 01, 2013 at 3:17 pm

      Lovely post. I have had the oppurtunity to have this in Karaikudi last year and it was simply fabulous.

      Reply
    3. marissa tan

      September 01, 2013 at 3:36 pm

      look so yummy

      Reply
    4. marissa tan

      September 01, 2013 at 3:36 pm

      look so yummy

      Reply
    5. Deepak A

      August 15, 2020 at 3:54 pm

      5 stars
      will definitely try the Recipe as the dish look looks amazing. Very nicely presented .. made life easy. Thank you .

      Reply
    6. stephen mendes

      March 18, 2021 at 3:41 pm

      5 stars
      I tried out this recipe. It turned out very tasty. Children loved it.

      Reply
      • Neha Mathur

        March 22, 2021 at 5:08 am

        Good to know 🙂

        Reply
    7. Anish

      December 17, 2022 at 2:35 pm

      5 stars
      I tried it today… it came out great.. and kids loved it… thank you. it’s my second recipe attempt of yours, previous I tried butter chicken too… both came great…

      Reply

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