Prepare yourself for a burst of fiery flavors with my Chettinad chicken recipe. Chettinad chicken is a spicy south indian chicken curry from the Chettinad region of India. This fiery chicken curry has aromatic flavors of fresh ground spices (chettinad masala), onion and tomatoes.
Chettinad chicken can be enjoyed in two delightful variations: dry or with a luscious gravy. It pairs perfectly with steamed basmati rice or ghee rice. Alternatively, you can savor this spicy chicken curry with Indian flatbreads like naan or roti/chapati.
I did not have much exposure to south indian chicken recipes growing up in a north indian home. However, I have taught myself a few of them over the years, since my husband is really fond of them,one of them being this chicken chettinad recipe.
Chettinad chicken is not for the faint hearted! This dish is known for its intense spiciness that will leave a lasting impression on your taste buds. If you enjoy a bold and spicy curry, this recipe is guaranteed to delight you.
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What Is Chicken Chettinad
Chettinad chicken curry has roots in Chettinad region, located in the south indian state of Tamil Nadu. Chettinad cuisine is famous for its vibrant and spicy flavors, and chettinad chicken perfectly showcases this characteristic.
In an authentic chettinad chicken recipe, chicken (usually bone-in) is cooked in a fragrant gravy of shallots, tomatoes and a fiery spice paste made of salem gundu chillies, dagga phool or kalpasi spice (stone flower) among other woody whole spices.
This particular variety of chilli imparts a fiery taste and a sanguine color to this dish. However, I use a combination of dried and ground kashmiri red chillies (for color) and hot red chilli powder to achieve that intense heat. Some recipes also use coconut milk, but I use desiccated coconut(easily found in my pantry on all days). On great days, I have frozen coconut in the freezer and I choose that.
The process of making this popular South Indian chicken dish begins by toasting woody indian spices such as cinnamon, black peppercorns, cloves, cardamom, fennel seeds, cumin seeds and coriander seeds along with desiccated coconut and red chillies. This fresh ground spice paste is included in the onion tomato gravy to which, additionally, warm and earthly flavors like ginger and curry leaves are added.
Ingredients
Which Chicken cut is the best?
If you are new around here, we love slow cooking! Preferably use bone in chicken since bones add a ton of flavor to the gravy as well as they can stand up to long slow cooking.
If you wish to use boneless chicken, choose skinless boneless chicken thighs. Dont cut boneless chicken too small, about 2 to 2.5 inches is a good size so that you can cook them longer in gravy without drying out.
I take the middle route and it works beautifully for us. I use both bone in chicken along with boneless chicken thighs because my husband isn't a fan of bone in chicken. Go figure!
Chettinad Masala - The key ingredient made with whole spices. Feel free to use your favorite store bought spice blend. But if can put in extra 10-15 minutes and make a fresh masala, it will make a huge difference in taste of the dish, I promise. You will need following spices for making the ground chettinad masala
- Dried Kashmiri Chillies (or use salem gundu chillies if you have those)
- Coriander Seeds
- Fennel Seeds
- Cumin Seeds
- White Poppy Seeds
- Cloves
- Desiccated Coconut or fresh grated coconut- Frozen grated coconut available in most south asian grocery stores is perfect to use too.
(You may add a few black peppercorns if you wish)
Other Ingredients - Cinnamon, star anise, black cardamom (or use green cardamom instead and grind them above when you make the chettinad masala paste) & bayleaf (for tempering), sliced onions, chopped tomatoes, turmeric powder and red chilli, lime, salt and cooking oil.
Curry Leaves - Fresh curry leaves are best and they are easily available at south asian grocery stores. Unfortunately, there is no substitute. You could use dried or frozen ones if available.
How To Make Chicken Chettinad (Step by Step Pictures)
Marinate The Chicken
- In a large bowl, add the chicken and squeeze lime juice, red chili powder and salt. Let stand while you make the masala. (image1)
Make The Chettinad Masala Paste
- In a heavy botton pan or cast iron skillet, dry roast the dried chillies & whole spices on low flame. Once you see that the spices appear and smell toasty, add the desiccated coconut and mix. Desiccated coconut could burn easily so be careful and keep stirring on low flame. Once few of the coconut appear brownish, immediately transfer everything to a plate. Let cool down a bit. (image2,3)
Note - If you are using fresh coconut, no need to toast it, simply grind with spices.
- Add roasted spices to a grinder and grind adding a little water. The paste doesnt have to be silly smooth.Your fresh homemade chettinad masala is ready!
- Transfer chettinad masala to a bowl and in the same jar (without washing), crush some tomatoes.
Make the Chettinad Chicken Gravy
- Heat oil in a pot and temper with bay leaf, black cardamom, cinnamon stick and star anise. I used my dutch oven because a heavy pot is key in slow cooking.
- Add onions and fry them until they are nicely browned. Browned onions give a beautiful flavor and color to the gravy so take your time. Takes about 7-10 minutes.
- Next add the garlic paste, ginger, turmeric & red chili powder. Fry for 1-2 minutes until raw smell of ginger & garlic is gone.
- Tomato puree goes in next. Cook the tomatoes for 4-5 minutes until you see tiny oil bubbles separating.
- Add the chicken, chettinad masala and salt next. Also add the curry leaves. Fry the chicken with the masala on medium heat for good 7-10 minutes, stirring intermittently. No need to add water. We want the chicken to appear whitish. This "bhunai"(frying the chicken with masala) is key step in a flavorful curry, please don't skip.
- Add hot water next to cover the chicken. Keep in mind that the chicken will release its water as well. Don't add a lot of water.
- Cover and let cook for 12-18 minutes or until the chicken is cooked through. Please adjust time depending on the quality of chicken and whether you are using bone in or boneless chicken.
- Switch off the flame and let the curry rest for good 20-30 minutes if possible to deepen the flavors. Uncover and add some cilantro leaves if you wish. Serve warm.
Recipe Tips
- Marination - If you wish or have time, rub the chicken with half of chettinad masala and let marinate for few hours or overnight. This will make a deeply flavorful curry.
- Slow cooking - Such robust traditional curries taste way better when they are slow cooked. Bone in chicken really renders its flavors in the gravy as it slow cooks. I recommend it
- Spice level - Authentic chettinad chicken is supposed to be on a fiery side. Adjust the level of heat in this recipe as per your preference.
- Use fresh or desiccated coconut in this recipe. Dont use coconut milk. I will divert you to this recipe if you want to make chicken curry with coconut milk.
- If you have stone flower spice (dagga phool/kalapasi) in your pantry, please use it while making the chettinad masala for even more authentic preparation.
- Use Shallots - Traditional chettinad chicken is cooked with shallots, use those if you wish. I prefer using red onions.
- I like adding minced garlic and ginger julienne, however you could use ginger garlic paste.
- Black cardamom isn't common in non indian kitchens, however you can use green cardamom. Toast 4-5 green cardamoms with the spices and grind.
Serving Suggestions
Serve chettinad chicken with indian flatbreads like parathas or with steamed basmati rice.
Chettinad Chicken
Ingredients
- 2 lb chicken drumsticks or thigh portions, skinned (use any dark meat portions, bone in pieces recommended)
- 2 tablespoon lime or lemon juice
- 1 teaspoon red chilli powder (hot) adjust to taste
- 1 teaspoon salt
For The Chettinad Masala(Dry Roast and grind these whole spices)
- 10-12 dried kashmiri chillies
- 6 cloves
- 2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1.25 teaspoon white poppy seeds
- ½ cup desiccated coconut
For The Chettinad Gravy
- 6 tablespoon avocado oil or any cooking oil
- 1 large bay leaf
- 2 inch cinnamon stick
- 1 pc star anise
- 1 pc black cardamom see (note 8)
- 2 cup(~200g) onion sliced, (see note 6)
- 1 tablespoon garlic minced (see note7)
- ½ inch ginger julinned (see note7)
- 1 teaspoon kashmiri chilli powder or paprika
- ¼ teaspoon turmeric powder
- 1 cup(~108g) tomato crushed (2-3 tomatoes)
- 10-12 curry leaves
- ¾ teaspoon salt adjust to taste
Instructions
- In a large bowl, add the chicken and add lime juice, red chili powder and salt. Let stand while you work on the chettinad masala.
Make Chettinad Masala
- In a heavy botton pan or cast iron skillet, dry roast the dried chillies & whole spices on low flame. Once you see that the spices appear and smell toasty, add the desiccated coconut and mix. Desiccated coconut could burn easily so be careful and keep stirring on low flame.
- Once few of the coconut appear brownish, immediately transfer everything to a plate. Let cool down a bit.Note - If you are using fresh coconut, no need to toast it, simply grind with spices.
- Add roasted spices to a grinder and grind adding a little water. The paste doesnt have to be silly smooth.Your fresh homemade chettinad masala is ready!
- Transfer chettinad masala to a bowl and in the same jar (without washing), crush some tomatoes.
Make Chettinad Chicken Gravy
- Heat oil in a pot and temper with bay leaf, black cardamom, cinnamon stick and star anise. I used my dutch oven because a heavy pot is key in slow cooking.
- Add onions and fry them until they are nicely browned. Browned onions give a beautiful flavor and color to the gravy so take your time.
- Next add the garlic paste, ginger, turmeric & red chili powder. Fry for 1-2 minutes until raw smell of ginger & garlic is gone.
- Tomato puree goes in next. cook the tomatoes for 4-5 minutes until you see tiny oil bubbles separating.
- Add the chicken, chettinad masala and salt next. Also add the curry leaves. Fry the chicken with the masala on medium heat for good 7-10 minutes, stirring intermittently. No need to add water. We want the chicken to appear whitish. This "bhunai"(frying the chicken with masala) is key step in a flavorful curry, please don't skip.
- Add hot water next to cover the chicken. Keep in mind that the chicken will release its water as well. Don't add a lot of water. Cover and let cook for 12-18 minutes or until the chicken is cooked through. Please adjust time depending on the quality of chicken and whether you are using bone in or boneless chicken.
- Switch off the flame and let the curry rest for good 20-30 minutes if possible to deepen the flavors. Uncover and add some cilantro leaves if you wish. Serve warm with rice.
Video
Notes
-
- Marination - If you wish or have time, rub the chicken with half of chettinad masala and let marinate for few hours or overnight. This will make a deeply flavorful curry.
- Slow cooking - Such robust traditional curries taste way better when they are slow cooked. Bone in chicken really renders its flavors in the gravy as it slow cooks. I recommend it.
- Spice level - Authentic chettinad chicken is supposed to be on a fiery side. Adjust the level of heat in this recipe as per your preference.
- Use fresh, frozen or desiccated coconut in this recipe. Dont use coconut milk. I will divert you to this recipe if you want to make chicken curry with coconut milk.
- If you have stone flower spice (dagga phool/kalapasi) in your pantry, please use it while making the chettinad masala for even more authentic taste.
- Use Shallots - Traditional chettinad chicken is cooked with shallots, use those if you wish. I prefer using red onions.
- I like adding minced garlic and ginger julienne, however you could use ginger garlic paste.
- Black cardamom isn't common in non indian kitchens, however you can use green cardamom. Toast 4-5 green cardamoms with the spices and grind
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