Enjoy the authentic taste of Tamil Nadu with Chicken Chettinad from my home state, a popular dish in Chettinad cuisine. This South Indian curry is loved for its bold, spicy, and aromatic flavors. The secret to its taste lies in the Chettinad masala—a blend of freshly ground local spices that bring out their full aroma.
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The authentic flavor of this curry also comes from cooking it with sesame oil, which adds a warm, nutty taste that’s unique compared to regular oils. Traditionally, Chicken Chettinad is enjoyed with plain rice or dosa, but it’s equally delicious with biryani, naan, or paratha—whatever you have on hand.
For those who prefer making the curry in an Instant Pot, I’ve included a simple method to make it easier without losing any of those delicious flavors. If you’re ready to explore a bit of South India’s rich food heritage, Chicken Chettinad is a perfect dish to start with. Let’s jump into the recipe!
Explore Chicken Curry Dishes from Around the World:
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- Coconut Chicken Curry
How to Make Chicken Chettinad at Home?
Let's go ahead and make this aromatic Chicken Chettinad together. Preparing this curry is a simple two-step process: we’ll start by making the Chettinad masala, the heart of this dish, and then move on to the curry. I’ve included photos and a video to make each step easy to follow. So, no need to worry—let’s get started!
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Chicken Chettinad
Experience the bold flavors of South India with Chicken Chettinad. This authentic dish from Tamil Nadu’s Chettinad cuisine is renowned for its unique Chettinad masala blend. Aromatic and full of flavor, it pairs perfectly with rice, parotta, or biryani, making it a great choice for both lunch and dinner.
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Ingredients
For Chettinad Masala Powder
- 2 Bay Leaves
- 4 Cinnamon Stick, small
- 4 Cloves
- 1 Star Anise
- 1 Javitri, mace, small
- 2 Kalpasi Flower, stone flower
- 9 Dry Red Chillies
- ¼ cup Coriander Leaves
- 1 tsp Fennels Seeds
- 1 tsp Cumin Seeds
- ¼ cup Coconut, shredded
For Chicken Chettinad
- 2.25 lb Chicken
- ¼ cup Sesame Oil
- 1 tsp Fennels Seeds
- 1 tsp Cumin Seeds
- 1 tsp Peppercorn
- 3 small size Onion, or shallot, sliced
- 2 tsp Ginger Garlic Paste
- ½ tsp Turmeric Powder
- 1 tsp Chilli Powder
- 2 Tomatoes, chopped
- Salt, to taste
- 1 cup Water
- 2 sprig Curry Leaves
Instructions
Preparing Chettinad Masala Powder
- Place a pan over medium heat and let it warm up slightly before adding the spices. Add the bay leaves, cinnamon sticks, cloves, star anise, javitri (mace), kalpasi (stone flower), dry red chilies, coriander seeds, fennel seeds, and cumin seeds. Sauté these whole spices until they release their aroma. Stir continuously to prevent burning, as even a small burn can introduce bitterness that may affect the entire dish.
- Once the spices are aromatic, lower the heat and add shredded coconut to the pan. Sauté the coconut gently until it turns golden. The coconut brings a mild sweetness that balances the spices and gives the masala its signature taste.
- Remove the pan from heat and let the mixture cool slightly; this will make it easier and safer to grind. Transfer the spices and coconut mixture to a blender, and grind it into a smooth, fine powder. Take your time with this step, as a finer powder will blend seamlessly into the curry. Set the freshly ground Chettinad masala powder aside for later use in the curry.
Making Chettinad Chicken Curry
- Begin by heating oil in a pan over medium heat. Add fennel seeds, cumin seeds, peppercorns, and curry leaves. Sauté them until they release their rich flavors and aroma, enhancing the base of your curry.
- Next, add finely chopped onions and sauté until they become soft and translucent. This step builds a flavorful foundation for your curry.
- Add ginger-garlic paste, red chili powder, turmeric, and the Chettinad masala powder you prepared earlier. Stir well to coat the onions, allowing the spices to infuse their flavors into the dish.
- Add diced tomatoes and sauté until they become soft and mushy. This enhances the curry base and brings a tangy flavor that helps balance the spices.
- Add the chicken pieces along with a pinch of salt. Stir well to coat each piece in the spice mixture, making sure the flavors are evenly distributed. This initial coating allows the chicken to start absorbing the spices.
- Cover the pan with a lid and cook the chicken for 7 to 10 minutes. During this time, the chicken will begin to tenderize and soak in the aromatic spices. Cooking it covered at this stage helps the chicken cook evenly while locking in the flavors and moisture.
- After 7 to 10 minutes, uncover the pan and give the mixture a quick stir to prevent any sticking at the bottom. Pour in enough water to adjust the consistency of the curry to your liking, adding a bit more if you prefer a thinner gravy.
- Cover the pan again and let the chicken simmer for an additional 10 minutes or until it reaches your desired level of tenderness. Keeping the lid on helps trap the flavors and juices.
- Remove the lid, add a handful of fresh curry leaves for an extra layer of aroma, and continue simmering until the curry thickens and you see oil releasing from the sides. This final simmering step intensifies the flavors, giving the curry a rich and deep taste. Your Chettinad Chicken Curry is now ready to enjoy!
Serving
- Pair your Chettinad Chicken Curry with steamed rice, biryani, chapati or your favorite bread for a satisfying meal. For more pairing ideas, check out our Serving Suggestions section below.
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Chef's Notes and Tips
Here are some helpful tips to make the best Chettinad Chicken at home.
Ingredients and Preparation:
- Fresh Ingredients: For the best flavor, use fresh chicken and spices. Freshly ground spices bring a vibrant aroma and depth to the curry that pre-ground spices may lack, making the dish taste more authentic and flavorful.
- Perfectly Roasted Spices: Roasting the spices properly is key to achieving an authentic Chettinad flavor. Sauté them until they release a rich aroma, but be cautious not to over-roast, as this can create bitterness.
- Use of Sesame Oil: For an authentic flavor and nutty aroma, use sesame oil to enhance the spices and add a unique taste to the curry. If sesame oil isn’t available, you can substitute with canola, coconut, or groundnut oil—each brings a subtle flavor while preserving the curry’s richness.
- Skip Coconut if Needed: Coconut adds a bit of sweetness and richness to the curry, but if you don’t have it or prefer to skip it, that’s perfectly fine. Just leave it out during the spice roasting step. The curry might be a little less rich, but it will still taste delicious and keep its authentic flavor.
- Curry Leaves for Aroma: Curry leaves are key to that classic Chettinad aroma. You can add them while seasoning and as a garnish at the end—they’re more than just decoration! They bring a distinct South Indian flavor that makes the curry truly special.
Cooking Techniques and Variations:
- Control the Heat: Chettinad cuisine is famous for its bold heat, but you can adjust the amount of chili powder and pepper to your liking. If you prefer a milder flavor, use less chili powder or opt for milder chilies. For those who enjoy extra heat, you can add sliced green chilies for an added kick.
- Slow Cooking for Depth of Flavor: If you have some extra time, try cooking the curry on a low flame for a longer period. This slow cooking process allows the chicken to absorb the spices deeply, enhancing the overall flavor and giving the curry a richer taste. The slow simmer also helps tenderize the chicken nicely.
- Consistency of Gravy: Monitor the consistency of the gravy as it cooks. If it seems too thick, you can add a little water to achieve a smoother texture. If it’s too thin, continue to simmer uncovered for a few more minutes to reduce it.
- Use Store-Bought Masala Powder for Convenience: For those times when you’re short on time, you can use a ready-made Chettinad masala powder. While homemade masala gives a fresher taste, store-bought options are convenient and still bring in authentic flavors, especially when cooking with an Instant Pot or in a rush.
- Add Green Chilies and Cashew Nuts: In Karaikudi, a town in the Chettinad region, green chilies and cashew nuts are added to the curry to bring a slightly different flavor and texture. The green chilies add extra heat and freshness, while cashew nuts provide a subtle richness and slight crunch that complements the spices.
- Try a Dry or Fried Variation: Chettinad Chicken can be made in different styles, including a dry or fried version. For a drier variation, cook the curry until most of the liquid evaporates, or try a fried version like Chicken Sukka or Andhra Chicken Fry
- Alternative Cooking Methods: This recipe is adaptable to different cooking methods. While I’ve described it using a regular pan, it can also be made in a pressure cooker for faster cooking or in an Instant Pot with ease. For Instant Pot users, the recipe below includes instructions to get that authentic flavor with minimal effort.
Nutrition Info
Serving: 1serving | Calories: 445kcal | Carbohydrates: 11g | Protein: 24g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 106mg | Potassium: 510mg | Fiber: 4g | Sugar: 3g | Vitamin A: 971IU | Vitamin C: 33mg | Calcium: 88mg | Iron: 3mg
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
This aromatic South Indian Chicken Chettinad is a versatile dish that pairs well with a range of sides, not just from the South but across India. Here are some of my favorite pairings that I think you’ll enjoy:
- Rice Dishes: Chicken Chettinad goes perfectly with plain basmati rice, jasmine rice, brown rice, jeera rice, or simple steamed white rice, creating a classic and satisfying meal.
- Indian Breads: Pair this dish with Indian breads like roti, naan, paratha, or chapati. The combination of textures and bold flavors complement beautifully.
- Biryanis: Enjoy it with a flavorful chettinad mushroom biryani, plain biryani rice, vegetable or chicken biryani for a richer, more delicious dining experience.
- South Indian Staples: Try it with South Indian favorites like dosa, idli, or appam. These pairings highlight the curry's spicy flavors and offer a well-rounded meal.
- Raita: A bowl of cooling raita helps balance the dish’s spiciness, adding a refreshing contrast to the rich chicken.
- Rasam: Enjoy a bit of rasam or buttermilk with white rice alongside the curry. Rasam is great for digestion and adds a nice finish to the meal. Pair it with poppadoms for a satisfying crunch.
- Lassi & Buttermilk: A cool, yogurt-based lassi (sweet or salty) or a chilled glass of spiced buttermilk soothes the palate and balances the spices.
- Chai & Mint Tea: Enjoy a warm cup of spiced chai after the meal or a refreshing mint tea, both of which aid digestion.
- Lime & Tropical Juices: Zesty lemon juice, nimbu pani, or tropical juices like mango or aam panna add a refreshing contrast to the bold flavors.
Storage Suggestions
Store any leftover Chicken Chettinad in an airtight container in the refrigerator—it often tastes even better the next day! It should stay fresh for up to 2–3 days, but if you’ve added coconut, I recommend enjoying it within 1–2 days since coconut can spoil more quickly. To keep the flavor and texture just right, try reheating only the portion you plan to eat, so the rest stays fresh.
Chicken Chettinad in Instant Pot
If you’re a fan of cooking with the Instant Pot, this quick and flavorful Chettinad Chicken Gravy is ready in under 30 minutes. It’s a convenient way to enjoy a delicious curry, while still bringing you the authentic flavors of Chettinad cuisine.
- Roast Spices: Set your Instant Pot to sauté mode and dry roast the whole spices (such as fennel, cumin, coriander seeds, and peppercorns) until they release their aroma—about 1-2 minutes. Add the grated coconut and sauté briefly, just until it turns golden and releases its fragrance. This step is key to getting that authentic Chettinad flavor.
- Blend: Turn off sauté mode and remove the spice mixture from the pot. Allow it to cool slightly before grinding it to a fine powder in a blender or spice grinder. This freshly ground spice blend is the heart of the dish, adding depth to the curry.
- Seasoning: Return the Instant Pot to sauté mode, add a bit of oil, and add the seasoning ingredients like bay leaf, cinnamon stick, or curry leaves. Let them sizzle for a few seconds. This helps release their flavors into the oil, enhancing the aroma of the curry.
- Sauté Onions: Add finely chopped onions to the pot and cook until they turn golden and soft. Stir occasionally to prevent sticking—this step builds the base of the curry and balances the spices.
- Cook Tomato Mixture: Add the chopped tomatoes, ginger-garlic paste, the prepared masala powder, chili powder, and salt. Stir well to combine. Allow the tomatoes to cook down and soften, which will thicken the gravy and meld the flavors together. Add the chicken and stir until it’s well coated in the spice mixture.
- Add Water: Pour in a bit of water to adjust the gravy consistency as per your preference. Mixing well at this stage ensures the chicken cooks evenly and absorbs all the spices.
- Pressure Cook: Secure the Instant Pot lid, set it to pressure cook mode, and adjust the timer to 5 minutes. This short cooking time locks in the flavors while keeping the chicken tender and juicy.
- Release Pressure: Once the timer beeps, let the pressure release naturally for about 10 minutes. After that, carefully release any remaining pressure manually, using a towel to protect your hand. When the floating valve drops, you can safely open the lid. This gentle release helps keep the gravy's texture smooth and prevents the chicken from overcooking.
- Garnish and Serve: Open the lid and garnish the gravy with fresh curry leaves or cilantro for an extra pop of flavor. Serve your Chettinad Chicken Gravy hot with rice, parotta, or your favorite Indian bread.
Reema says
It's absolutely delicious! I cooked as per your recipe and it was lip-smackingly tasty! Thank you so much!
Sangeetha Vel says
Hi Reema,
That's awesome to hear and I am glad you enjoyed it. Thank you too for sharing the feedback 🙂