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Chicken Chettinad Recipe

Chicken Chettinad Recipe is a bold and spicy South Indian chicken dish made with freshly roasted spices, coconut, curry leaves, and black pepper. This authentic Tamil Nadu Chicken Curry is rich, aromatic, and perfect with rice or parotta.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Marination Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 750 g bone-in chicken or thighs
  • 1 tsp turmeric
  • Salt to taste
  • Juice of ½ lemon
For the Chettinad Masala
  • 1 tsp black peppercorns
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 3 –4 dried red chilies adjust for heat
  • 1- inch cinnamon stick
  • 2 green cardamoms
  • 1 star anise
  • 1 –2 cloves
  • ½ tsp Marathi moggu optional but authentic
  • ½ tsp kalpasi/stone flower optional but adds smoky depth
  • 3 tbsp grated coconut fresh or desiccated
For the Curry Base
  • 2 medium onions finely sliced
  • 1 tomato finely chopped
  • 1 tbsp ginger garlic paste
  • Curry leaves a handful
  • 3 tbsp oil coconut or sesame oil recommended

Equipment

  • Heavy-Bottomed Pan
  • Mixer Grinder
  • knife
  • cutting board
  • spatula
  • measuring spoons

Method
 

Should You Marinate the Chicken?
  1. Toss chicken with lemon juice, turmeric, salt, and a pinch of Chettinad masala.
  2. Let it rest for 30 minutes.
  3. Even a short marinade helps the meat absorb spices better.
Dry Roast the Masala
  1. Roast whole spices and coconut on medium heat till aromatic.
  2. Let cool, then grind to a coarse powder.
  3. Keep aside.
Sauté the Base
  1. Heat oil.
  2. Add curry leaves and onions.
  3. Sauté till golden brown.
  4. Add ginger garlic paste and cook till raw smell fades.
  5. Toss in chopped tomato.
  6. Cook till it breaks down and oil separates.
Add Chicken
  1. Add the chicken and sauté for 5–7 minutes.
  2. Sprinkle salt and turmeric.
  3. Mix well.
Add Ground Masala
  1. Stir in the Chettinad masala powder.
  2. Roast for 2–3 minutes.
Simmer & Cook
  1. Add a splash of water.
  2. Cover and cook on medium-low till chicken is tender (20–30 mins).
  3. Stir occasionally to avoid burning.
Final Fry (Optional)
  1. Once done, uncover and cook on high to reduce gravy.
  2. The masala should coat the chicken thickly—almost dry.
  3. Garnish with curry leaves and freshly cracked black pepper.

Notes

Marination adds depth, but it’s optional.

You can skip coconut, but you'll miss the creamy texture and balance. Try cashew paste or coconut milk powder instead.
If kalpasi and marathi moggu are unavailable, simply skip them.
Store-bought fried onions can be used to save time.
Pre-ground Chettinad masala works in emergencies, but toast it lightly before use.
For a pressure cooker version, cook chicken for 2 whistles after masala is added and finish uncovered for a dry texture.
Chicken Chettinad tastes even better the next day.