Chettinad chicken is a classic dish from the Chettinad region of Tamil Nadu in South India. It is known for its unique and complex spice blend, which gives the curry a deep color and a wonderfully aromatic flavor.
While it involves a few extra steps like toasting your own spices, the result is a rich and satisfying curry. This recipe takes under an hour and brings a celebrated Indian dish to your dinner table.
Why You’ll Love Chettinad Chicken Curry
- Toasting your own spices in a dry pan before grinding awakens their essential oils. This simple step creates a much more fragrant and potent masala than using pre-ground powders.
- The toasted spices are blended with roasted coconut and cashews to form a thick paste. This paste is the heart of the curry, giving the sauce its signature texture and rich taste.
- The recipe builds flavor in stages: marinating the chicken, blooming aromatics, and simmering everything with the spice paste allows the chicken to become tender and absorb all the complex flavors.
Chettinad Chicken Curry Ingredients
- Chicken: Bone-in, skinless chicken thighs or drumsticks work best as they stay juicy, but boneless, skinless chicken is also a good option.
- Stone Flower (Kalpasi): This is a type of lichen with an earthy, woody aroma. Find it at Indian grocery stores or online. You can leave it out if you can’t find it.
- Gingelly Oil: This is un-toasted sesame oil, traditional for this dish. You can substitute it with any neutral vegetable oil.
- Curry Leaves: These provide a distinct, savory aroma. They are usually available fresh at Indian or Asian markets and there isn’t a good substitute.
- Coconut: Use unsweetened shredded or grated coconut. Fresh or frozen will give the best flavor, but dried (desiccated) also works.
- Cashews: Raw, unsalted cashews help thicken the gravy and add richness. You can substitute them with 1 tablespoon of white poppy seeds.
Exact quantities are in the recipe card below.
How to Make Chettinad Chicken Curry
Step 1: Make the Chettinad Masala
First, you’ll make the special spice blend. Dry roast the whole spices in a skillet until they are fragrant. Let them cool, then grind them into a fine powder. In the same pan, toast the coconut, cashews, and some curry leaves. Blend the ground spices and the coconut mixture with a little water to form a smooth paste.
Step 2: Marinate and Brown the Chicken
While the spices toast and cool, marinate the chicken pieces in a simple mix of turmeric, chili powder, lemon juice, ginger-garlic paste, and salt. Once the masala paste is ready, brown the marinated chicken in a pot with sautéed onions.
Step 3: Simmer the Curry
Add chopped tomatoes to the pot and cook them down. Stir in the prepared masala paste, the remaining curry leaves, and hot water. Cover the pot and let everything simmer gently until the chicken is tender and cooked through and the sauce has thickened.
Storage Tips for Chettinad Chicken Curry
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well, as the coconut-based gravy can separate when thawed. Reheat gently on the stovetop or in the microwave until hot.
Expert Tips for Chettinad Chicken Curry
- The heat level can be adjusted by using more or fewer dried red chilies. Use a mild variety like Kashmiri for color without intense heat.
- Stone flower (kalpasi) adds a traditional earthy flavor but can be omitted if you cannot find it at an Indian grocery store or online.
- For a smoother sauce, you can use 1 cup of canned crushed tomatoes instead of fresh chopped tomatoes.
- Food Safety: Always cook poultry to a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
What to Serve with Chettinad Chicken Curry?
Serve this flavorful curry with steamed basmati rice, flaky parathas, or simple rotis to soak up the rich gravy.
Chettinad Chicken Curry Recipe FAQs
Can I use pre-ground spices?
While you can in a pinch, toasting and grinding your own whole spices is key to the authentic flavor of this dish. The aroma and taste will be much more intense.
Is Chettinad chicken very spicy?
It is known for being spicy, but you control the heat. The primary heat comes from the dried red chilies. Use a milder chili like Kashmiri for color without intense heat, or simply reduce the number of chilies you use.
What can I use instead of cashews?
The cashews help thicken the gravy and add richness. You can substitute them with 1 tablespoon of white poppy seeds or roasted chana dal (split chickpeas), or leave them out. The gravy may be slightly thinner.
Chettinad Chicken Curry
Ingredients
- 1 ½ lbs bone-in skinless chicken pieces, 680g
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder like Kashmiri
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons ginger-garlic paste
- ¾ teaspoon salt plus more to taste
- 5 to 6 dried red chilies
- 1 ½ tablespoons coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 6 green cardamom pods
- 1 cinnamon stick 2-inch
- 5 whole cloves
- 1 star anise
- 1 small piece stone flower optional, kalpasi
- ⅓ cup unsweetened shredded coconut 30g
- 12 raw cashews
- 2 sprigs fresh curry leaves divided
- 3 tablespoons gingelly oil or vegetable oil sesame
- 1 large onion finely chopped
- 2 medium tomatoes finely chopped
- 1 cup hot water 240ml
Instructions
- In a medium bowl, combine the chicken pieces with the turmeric, red chili powder, lemon juice, ginger-garlic paste, and ¾ teaspoon of salt. Mix well to coat and set aside to marinate while you prepare the spices.
- Place a dry skillet over medium-low heat. Add the dried red chilies, coriander seeds, fennel seeds, cumin seeds, peppercorns, cardamom pods, cinnamon stick, cloves, star anise, and optional stone flower. Toast, stirring frequently, until fragrant and a shade darker, about 5-7 minutes. Transfer to a plate to cool completely.
- In the same skillet, add the shredded coconut, cashews, and one sprig of curry leaves. Toast over medium-low heat, stirring, until the coconut is light golden brown, about 4-5 minutes. Remove from heat.
- Once the whole spices are cool, grind them into a fine powder using a spice grinder. Add the toasted coconut mixture and ¼ cup (60ml) of water to the grinder or a small blender. Blend until you have a smooth, thick paste.
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and golden, about 8-10 minutes.
- Add the marinated chicken to the pot. Increase the heat to medium-high and cook until the chicken is lightly browned on all sides, about 5 minutes.
- Stir in the chopped tomatoes and cook until they soften and break down, about 5 minutes. Add the prepared Chettinad masala paste and the remaining sprig of curry leaves. Stir constantly and cook for 2 minutes.
- Pour in the hot water and stir to combine, scraping any browned bits from the bottom of the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender and cooked through.
- Uncover and check that the chicken has reached an internal temperature of 165°F (74°C). If the sauce is too thin, simmer uncovered for a few minutes to thicken. Taste and adjust with more salt if needed before serving.
