Enjoy the authentic taste of Tamilnadu with Chicken Chettinad, a highlight of Chettinad cuisine. This South Indian curry is famous for its bold, spicy, and aromatic flavors. The key to its taste is the unique Chettinad masala, a mix of freshly ground local spices that bring out their full aroma.
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Made with sesame oil, the dish has a rich, nutty flavor, making it a great addition to many meals, like biryani and dosa. Loved in Indian restaurants worldwide, Chicken Chettinad is more than just a meal – it's an invitation to experience the vibrant flavors of Chettinad cuisine, ideal for any mealtime.
To suit your cooking style, I've also included simple instructions for making Chicken Chettinad in an Instant Pot.
Discover Chicken Curry Dishes from World Cuisine:
How to Make Chicken Chettinad?
Get ready to cook a delicious Chicken Chettinad curry. We'll start by making the special Chettinad Masala Powder and then cook the chicken. Follow our easy steps with photos and video to make this tasty dish. Let’s start!
Discover More Indian Curry Recipes:
- Chicken Sukka
- Pepper Chicken
- Chicken Vindaloo
- Chicken Chinthamani
- Chicken Ghee Roast
- Chicken Curry
- Butter Chicken
- Chicken Korma
- Chicken Tikka Masala
Chicken Chettinad
Ingredients
For Chettinad Masala Powder
- 2 Bay Leaves
- 4 Cinnamon Stick, small
- 4 Cloves
- 1 Star Anise
- 1 Javitri, small
- 2 Kalpasi Flower
- 9 Dry Red Chillies
- ¼ cup Coriander Leaves
- 1 tsp Fennels Seeds
- 1 tsp Cumin Seeds
- ¼ cup Coconut, shredded
Other Ingredients
- ¼ cup Sesame Oil
- 2.25 lb Chicken
- 1 tsp Fennels Seeds
- 1 tsp Cumin Seeds
- 1 tsp Peppercorn
- 2 sprig Curry Leaves
- 1 Onion, sliced
- 2 Tomatoes, chopped
- 2 tsp Ginger Garlic Paste
- 1 tsp Chilli Powder
- ½ tsp Turmeric Powder
- Salt, as needed
- 1 cup Water
Instructions
To Prepare Chettinad Masala Powder
- Heat a pan over medium heat and add bay leaves, cinnamon sticks, cloves, star anise, javitri, kalpasi, dry red chilies, coriander, fennel, and cumin seeds. Sauté until they become aromatic without any signs of burning.
- Reduce the heat to low and add shredded coconut. Continue to sauté until it becomes fragrant.
- Transfer this mixture to a blender and grind it into a smooth powder. Reserve it for later use.
To Prepare Chettinad Chicken Curry
- Begin by heating oil in a pan over medium heat. Add fennel, cumin seeds, peppercorn, and curry leaves. Sauté them until they release their rich flavors and aroma.
- Next, add the finely chopped onions and continue to sauté until they become soft and translucent. This forms the flavorful base of your curry.
- Introduce ginger-garlic paste, red chili powder, turmeric, and the Chettinad masala powder you've prepared earlier. Give everything a good mix, allowing the spices to coat the onions and infuse their flavors into the dish.
- Add the diced tomatoes to the pan and sauté until they turn mushy. This step adds a delightful tanginess to the curry.
- Incorporate the chicken pieces into the pan, along with a pinch of salt. Ensure that the chicken gets well-coated with the aromatic spice mixture.
- Cover the pan with a lid and let the chicken cook for about 7 to 10 minutes. This helps the chicken start to tenderize and absorb the flavors.
- Uncover the pan, give the mixture a quick stir, and pour in some water. This ensures that there's enough moisture for the chicken to cook further and achieve a perfect tenderness.
- Once again, cover the pan with a lid and let the chicken simmer for another 10 minutes or until it reaches the desired tenderness. The lid helps trap the flavors and juices.
- Remove the lid, garnish your Chettinad Chicken Curry with fresh curry leaves for an added burst of aroma, and continue simmering until the curry thickens and leaves oil from its sides. Your mouthwatering Chettinad Chicken Curry is now ready to be enjoyed.
To Serve
- Pair your Chettinad Chicken Curry with steamed rice, biryanis, or your favorite bread for a delightful and satisfying meal. For additional pairing ideas, refer to the serving suggestions section.
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Recipe Video
Chef's Notes and Tips
Ingredients and Preparation:
- Fresh Ingredients: Use fresh chicken and spices for the best flavor. Freshly ground spices, in particular, can make a significant difference in the aroma and taste of the curry.
- Perfectly Roasted Spices: The key to authentic Chettinad Chicken is in roasting the Chettinad masala spices just right. Be careful not to overcook them, as this can lead to a bitter taste in the curry.
- Use of Sesame Oil: Traditional Chettinad Chicken curry is best with sesame oil for its unique flavor, but you can also use canola, coconut, or groundnut oils. These alternatives offer versatility while still creating a delicious dish.
- Skip Coconuts: If coconut isn’t available or you prefer not to use it, simply omit it while roasting the spices. This minor change alters the flavor slightly, but the dish remains delicious.
- Curry Leaves for Aroma: Incorporating curry leaves during seasoning and adding them as a garnish at the end enhances the dish with a distinct aroma that's characteristic of Chettinad Chicken.
Cooking Techniques and Variations:
- Control the Heat: Chettinad cuisine is known for its heat. Adjust the amount of chili and pepper according to your spice tolerance.
- Slow Cooking: If time permits, cook the curry on a low flame for a longer duration. This slow cooking process allows the chicken to absorb the flavors more deeply.
- Consistency of Gravy: Keep an eye on the consistency of the gravy. If it's too thick, add a little water; if too thin, let it simmer for a few more minutes.
- Resting Time: Once cooked, let the curry rest for a few minutes before serving. This helps the flavors to settle and blend together.
- Use Store-Bought Masala Powder: For a quicker version, you can use ready-made Chettinad masala powder. This saves time on roasting and grinding spices and is particularly handy when making the curry in an Instant Pot.
- Green Chilies and Cashew Nuts: In Karaikudi, a town in the Chettinad region, they add green chilies and cashew nuts to the curry, offering a different flavor profile.
- Dry or Fry Form: Transform Chettinad Chicken into a dry or fried dish. Popular variations include Chicken Sukka and Chicken Vindaloo. Vindaloo, while different, shares a similar spicy and tangy flavor profile.
- Cooking Methods: This Chettinad Chicken recipe is adaptable for various cooking methods. While I've used a regular pan, you can also easily make it in a pressure cooker or an Instant Pot. I've provided Instant Pot instructions below for added convenience.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Enhance your Chettinad Chicken experience with these thoughtfully chosen serving suggestions, perfect for complementing the dish's rich and spicy flavors:
- Rice Dishes: Chettinad Chicken goes perfectly with plain basmati rice, jeera rice, or a simple bowl of steaming white rice, creating a classic and satisfying meal.
- Indian Breads: Enjoy this dish with a variety of Indian breads like roti, naan, paratha, or chapati. The combination of flavors and textures is truly delightful.
- Biryanis: Pairing Chettinad Chicken with a flavorful vegetable or chicken biryani elevates your dining experience, adding depth and richness to each bite.
- South Indian Staples: Pair it with South Indian favorites such as dosa, idli, or appam. These staples complement the spicy flavors of the curry, offering a well-rounded meal.
- Raita: To balance the spiciness of the dish, accompany it with a bowl of cooling raita. This addition provides a refreshing contrast to the rich flavors of the chicken.
- Lassi & Buttermilk: A cool, yogurt-based lassi (sweet or salty) or a chilled glass of spiced buttermilk helps balance the dish's spiciness and soothes the palate.
- Chai & Mint Tea: Complement the rich flavors of Chettinad Chicken with a warm cup of spiced Indian chai or refreshing mint tea.
- Lime & Tropical Juices: Pair the bold flavors of the dish with the zesty freshness of lime juice or nimbu pani, or opt for a sweet contrast with tropical juices like mango juice or aam panna.
Storage Suggestions
Place any leftover Chettinad Chicken in an airtight container and keep it in the refrigerator. It should remain fresh and tasty for up to 2-3 days. Try to avoid reheating the chicken multiple times, as this can affect the flavor and texture of the dish. Only reheat the portion you plan to consume.
Method 2: Chettinad Chicken in Instant Pot
Whip up a quick and delicious Chettinad chicken gravy in under 30 minutes using your Instant Pot. This method is perfect for a speedy, yet flavorful meal.
- Roast Spices: Begin by dry roasting all the spices in sauté mode until they become aromatic. Add coconut and sauté briefly until it releases its aroma.
- Blend: Cancel the sauté mode, remove the spice mixture, and grind it to a powder in a blender.
- Seasoning: Add oil to the pot and include the seasonings as mentioned in the traditional method. Let them sizzle in sauté mode.
- Saute Onion: Cook the onions until soft.
- Cook Tomato: Add tomatoes, ginger-garlic paste, masala powder, chili powder, salt, and chicken to the pot. Mix well, then add water to the mixture.
- Pressure Cook: Seal the Instant Pot and switch to pressure cook mode. Set the timer for 5 minutes.
- Release the Pressure: After the Instant Pot beeps, allow the pressure to release naturally.
- Garnish and Serve: Open the lid, garnish the gravy with curry leaves, and it's ready to enjoy! Pair this delightful Chettinad Chicken Curry with your favorite sides.
This Chettinad chicken curry is a fantastic option for those craving spicy chicken dishes. Try it with your family and loved ones and relish its taste.
Reema
It's absolutely delicious! I cooked as per your recipe and it was lip-smackingly tasty! Thank you so much!
Sangeetha Vel
Hi Reema,
That's awesome to hear and I am glad you enjoyed it. Thank you too for sharing the feedback 🙂