Chettinad Chicken Curry

Chettinad chicken curry is one of the best ways to cook chicken in a blend of all the authentic Chettinad spices. This aromatic dish is the flag bearer of the Chettinad cuisine made of freshly ground spices along with generous portions of shallots, tomatoes, ginger, chillies and coconut. The spicy and fiery Chettinad chicken curry is served with ghee rice, idli, dosa, idiyappam, appam, etc.

Recipe Facts

Preparation Time
10 mins
Cooking Time
30 mins
Category
Non Veg
Type
Main course

500 gms chicken
3 tbsp oil
2 onions (finely chopped)
2 tomatoes
2 tbsp ginger garlic paste
2 sprigs of curry leaves
1 tsp turmeric powder
Salt
3 tbsp coriander leaves
2 tbsp lemon juice

For Chettinad Masala
1 cinnamon stick
1 tsp cumin seeds
4 cloves
5 pods of cardamom
2 pieces of black stone flower (Kalpasi)
2 tsp whole peppercorns
1 piece star anise
3 tbsp coriander seeds
5 dry red chillies
1 tsp fennel seeds
¼ cup fresh grated coconut

Step 1 – Make a paste of salt, turmeric powder and lemon juice in a bowl. Apply this paste over the chicken and let it marinate for 15 to 20 mins.

Step 2 – For the Chettinad masala, roast all the spices in a pan until they turn golden in colour. Add coconut and roast the mixture until the coconut turns a light golden colour. Transfer it into a mixer (make sure it isn’t hot) and grind it into a smooth paste.

Step 3 – Add oil, onions, curry leaves, ginger garlic paste and sauté them for a minute in a pressure cooker. Add the marinated chicken, chopped tomatoes and mix well. Close the cooker and cook for 2 whistles and simmer for 10 mins. Switch off the heat and let all the steam go by itself.

Step 4 – Open the cooker and transfer the chicken to the pan. Add water if required. Mix the masala paste with the chicken and cover the pan and let it simmer for 10 mins.

Step 5 – Add chopped coriander leaves for garnish. Serve hot with rice, idli or porotta!

Explore Delicacies

Karaikudi Eral Masala (Chettinad Prawn Masala)

Karaikudi Prawn masala is another flavourful dish from Chettinad cuisine, a dish that no seafood lover should ever miss! This Chettinad prawn masala is easy to prepare, and the sweet prawns blend well with the heady Chettinad spices. The Karaikudi Prawn masala is finger-licking good and is served best with steamed rice or porotta.

Chettinad Kuzhi Paniyaram

Chettinad Kuzhi Paniyaram is a popular snack in Tamil Nadu which is also served as breakfast/dinner with sambar or chutney as a side dish. There is no better way to put the leftover idli/dosa batter to better use than by making super soft and fluffy paniyarams. The authentic Chettinad Kuzhi Paniyaram is easy to make, and is sure to be a favourite evening snack for children.

Kozhukkattai

The Chettinad Uppu Kozhukkattai is an easy evening snack and traditional dish made of rice flour. Since Kozhukkattai is a steamed dish, it is a healthy alternative to fried snack items, perfect for children and health freaks.

Urulai Roast

The flavourful and spicy Chettinad Urulai roast or potato fry is an easy and quickly-made side dish that has all the authentic flavours found in Chettinad recipes. Urulai roast goes well with almost anything but is best eaten with rice in South Indian meals. The dish is made using freshly-ground spices and elevates any ordinary meal to a delightful experience.