Tamil Nadu Chettinad Chicken Curry
— a fiery, aromatic dish from the Chettinad region 🍗🌶️✨
🧂 Ingredients
For Marination:
Chicken – 1 kg (bone-in pieces preferred)
Thick curd (yogurt) – ½ cup
Turmeric powder – ¼ tsp
Salt – 1 tsp
For Chettinad Masala (freshly roasted & ground):
Coriander seeds – 2 tbsp
Dry red chilies – 6–8 (adjust to spice level)
Fennel seeds – 1 tsp
Black peppercorns – 1 tsp
Cumin seeds – ½ tsp
Poppy seeds – 1 tsp (optional)
Grated coconut – 3 tbsp
Cinnamon stick – 1 inch
Cloves – 3–4
Green cardamoms – 2
Star anise – 1
Curry leaves – 6–8
For the Curry Base:
Oil – 4 tbsp (preferably sesame oil / gingelly oil)
Onions – 3 large (finely chopped)
Tomatoes – 2 large (chopped or pureed)
Ginger-garlic paste – 2 tbsp
Salt – to taste
Water – as needed (around 2 cups)
Fresh coriander leaves – for garnish
👩🍳 Preparation Steps
1. Marinate the Chicken
In a bowl, mix chicken with curd, turmeric, and salt.
Set aside for 30–60 minutes (this tenderizes and flavors the meat).
2. Prepare the Chettinad Masala
In a pan, dry roast coriander seeds, red chilies, fennel, peppercorns, cumin, poppy seeds, cloves, cinnamon, cardamom, and star anise.
Add grated coconut and roast until golden and aromatic.
Let cool, then grind into a smooth paste using a little water.
🔸 This masala is the heart of Chettinad flavor — freshly roasted is key!
3. Cook the Base
Heat oil in a heavy-bottomed pan.
Add curry leaves and sauté chopped onions till golden brown.
Add ginger-garlic paste and sauté till the raw smell disappears.
Add chopped tomatoes and cook till oil separates from the masala.
4. Add the Masala & Chicken
Add the ground Chettinad masala paste and cook for 3–4 minutes.
Add the marinated chicken and mix well.
Cover and cook for 10–12 minutes, stirring occasionally.
5. Simmer the Curry
Add water (about 2 cups) to achieve desired consistency.
Cover and simmer on low flame for 20–25 minutes, until the chicken is cooked and tender.
Adjust salt and spice if needed.
6. Garnish & Serve
Finish with fresh coriander leaves and a drizzle of ghee (optional).
🍽️ To Serve
Serve hot with:
Steamed Rice or Seeraga Samba Rice,
Parotta, Idiyappam, or Appam, and
A cooling curd raita on the side.
💡 Chef’s Tips
Use gingelly (sesame) oil for the authentic South Indian touch.
Toast the spices carefully — over-roasting can turn the curry bitter.
For a richer flavor, add a splash of coconut milk at the end.
Always grind the masala fresh — pre-made masalas won’t capture true Chettinad depth.