Chicken Chettinad Recipe (Murgh Chettinad)
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Make real chicken Chettinad (murgh Chettinad) at home with this easy, step-by-step recipe. Learn the traditional masala, the right spices, and pro tips for restaurant-style flavor.
Here are more South Indian chicken recipes you can make at home: Malabar chicken curry, Andhra chicken curry, Chicken salna, and Kerala style chicken stew.
Quick Look: Chicken Chettinad
Marination Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 6 people
Calories: Approx. 540 per serving
Dietary Info: Gluten-free, dairy-free
Skill Level: Medium
Tools Needed: A pan for roasting spices, a blender for masala paste, and a heavy-bottomed pan with a lid.
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★★★★★
“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
Table of Contents
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. Chicken Chettinad 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, which I am also proud of.
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 and herbs with tender chicken, resulting in a rich, flavorful gravy.
What Is Chicken Chettinad?
Chicken Chettinad (also called murgh Chettinad) is a spicy chicken curry from the Chettinad region of Tamil Nadu, in South India. It’s made by cooking chicken in a freshly ground masala of dry-roasted whole spices, coconut, curry leaves, and shallots.
The dish belongs to the Nagarathar Chettiar community, a trading community whose spice-trade links with Southeast Asia shaped one of India’s most complex regional cuisines. You can read more about that history on Wikipedia.
What Makes Chettinad Masala Different?
Most North Indian chicken curries lean on onion-tomato gravy and a garam masala blend. Chettinad masala works differently. Here’s what sets it apart:
- Whole spices, dry-roasted fresh – Coriander seeds, fennel seeds, black peppercorns, and dried red chilies are roasted just before grinding, so the oils stay potent.
- Two signature aromatics – Many traditional versions use kalpasi (stone flower) and marathi mokku (a dried flower bud). These are optional if you can’t find them, but they’re what give restaurant Chettinad curry its distinct forest-like aroma.
- Coconut, not cream – Freshly grated or desiccated coconut adds body to the masala instead of dairy.
- Curry leaves and shallots – These go in generously, not as a garnish but as a base flavor.
If you’ve made my Andhra Chicken Curry before, you already know the South Indian approach of grinding whole spices fresh. Chettinad masala takes that idea and pushes it further with a longer spice list.
Ingredients
You will find all the ingredients, including curry-cut chicken, at 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 a whole 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.
- Others – 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).
- Others – You will also need garlic cloves, grated fresh coconut, and whole dried Guntur red chilies.
This Chicken Chettinad Curry gets its fiery, spicy flavor from 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 available, add a generous pinch of kalpasi to the masala paste; if not, skip it. You will be fine. I didn’t use kalpasi (stone flower), but trust me, without it, too, the taste wasn’t compromised, and you won’t notice any difference.
For The Curry
- Gingelly Oil – Tamil cooks swear by it for a reason. It has a nutty, slightly grassy taste that ties the whole dish together. Coconut oil is the next best swap. If both are unavailable, then use any cooking oil.
- Spice Powders – This recipe requires only two spice powders: turmeric powder and Guntur red chili powder. If Guntur chili powder is unavailable, 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 Chettinad Chicken Curry
Marinate The Chicken
Step 1: Mix 1 kg of skinless, bone-in chicken (cut into 1-and-½-inch pieces) with 2 teaspoon salt and 2 tablespoons of freshly squeezed lime juice in a large bowl, then set aside for ½ an hour. This quick rest tenderizes the meat and removes any raw poultry smell.
If you don’t like bone-in chicken, then use 500 g of boneless chicken thighs cut into pieces. Boneless chicken breasts are also fine, but they get drier when cooked for a long.
Dry Roast The Spices
Step 2: Add the following ingredients to a pan.
- 3 teaspoons whole coriander seeds
- 1 tsp cumin seeds
- 2 teaspoons fennel seeds
- 2 teaspoons white poppy seeds
- 3-4 cloves of peeled garlic
- 1-inch piece of cinnamon
- 1 whole star anise
- 3-4 whole green cardamoms
- 2 teaspoons 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. Transfer the roasted spices to a plate and keep them aside.
Step 4: Add 1 cup of grated fresh coconut to the same pan and roast until dark brown, stirring continuously.
Grind The Chettinad Masala
Step 5: Transfer the roasted spices and roasted coconut to a blender with 1 and ½ cups of water.
Step 6: Blend until a smooth paste forms. Scrape down the sides as needed. The smoother the paste, the silkier the final gravy. Set aside.
Build The Base
Step 7: Heat 6 tablespoons of gingelly 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.
Step 8: Add 1 tablespoon ginger-garlic paste and cook until the shallots are nicely browned. This browning is what gives the curry its body, so do not rush it.
Add Chicken
Step 9: Now add the marinated chicken and cook for 4-5 minutes, stirring frequently.
Add Tomatoes, Spices, And Masala Paste
Step 10: 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 11: Add ½ teaspoon turmeric powder and 2 teaspoons of Guntur chili powder, then mix well.
Simmer
Step 12: Now add 1 cup of water and mix well. Rinse the blender with ¼ cup of water, then add that water to the blender; you do not want to lose any of that flavor.
Step 13: Reduce the heat to low. Cover the pan with a lid and cook for 40-45 minutes, stirring a few times, until the chicken is well-cooked.
Finish And Serve
Step 14: Add 1 tablespoon tamarind paste and 2 tablespoons of chopped cilantro, then cook for 1 minute. Taste and adjust salt. If you want more heat, add a pinch of black pepper now.
Step 15: Turn off the heat. Sprinkle with fresh coriander and a few extra curry leaves if you have them. Cover and let the curry rest for 10 minutes before serving. The flavors settle and deepen in this short window. Serve hot.
Pro Tip By Neha
If you like a smooth curry, do not add chicken to the recipe until the tomatoes are added to the pan. Cook the tomatoes, then blend the masala using an immersion blender. Then add chicken and follow the rest of the recipe as is.
Chicken Chettinad Curry FAQs
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.
Close the Instant Pot lid and set the valve to the sealing position.
Press PRESSURE COOK, then set the timer for 8 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually, then open the pot lid. 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 of chicken chettinad curry by increasing or reducing 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 to make the curry milder.
Serving Suggestions
In Tamil homes, Chettinad chicken is Sunday lunch food. It is served with steamed rice, soft idlis, or hot parottas straight off a tava.
I like to serve chicken chettinad with steamed white rice, ghee rice, dosa, idiyappam, or appam.
It can also be served with Indian breads like butter naan, phulka, or lachha paratha.
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 the microwave when you’re ready 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.
You can also grind the masala and refrigerate it in an airtight container for up to 2 days, or freeze it for up to a month.
Other Chicken Recipes We Recommend
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Chicken Chettinad Recipe (Murgh Chettinad)
Ingredients
To Marinate The Chicken
- 1 kilogram skinless bone-in chicken (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 gingelly oil (sesame 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. This quick rest tenderizes the meat and removes any raw poultry smell.
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. The smoother the paste, the silkier the final gravy. Set aside.
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. This browning is where the curry gets its body, so do not rush it.
- 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. Rinse the blender with ¼ cup of water, then add that water too; you do not want to lose any of that flavor.
- 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. Taste and adjust salt. If you want more heat, add a pinch of black pepper now.
- Turn off the heat. Sprinkle with fresh coriander and a few extra curry leaves if you have them. Cover and let the curry rest for 10 minutes before serving. The flavors settle and deepen in this short window. 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.
Thank you Neha Mathur,
For this delicious recipe. I made it today and it was a hit with my hubby. Came out perfect.
Kind Regards
Monica Chetty
Good to know it turned out good Monica
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