Chettinad Chicken is a spicy, aromatic South Indian curry with robust flavors from freshly ground spices and coconut. It’s best served with rice or parathas to balance its rich, earthy taste.
Chettinad Chicken
Ingredients
For Masala Paste
For the Curry
Instructions
Prepare the Masala Paste
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In a pan, dry roast red chilies, black peppercorns, coriander seeds, cumin seeds, fennel seeds, cloves, and cinnamon over medium heat until fragrant.
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Add grated coconut and roast until golden.
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Let it cool, then grind to a smooth paste with a little water.
Cook the Chicken
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Heat oil in a pan, add curry leaves, and sauté until they splutter.
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Add onions and cook until golden brown.
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Add ginger-garlic paste and sauté for 1 minute.
Add the Masala Paste and Tomatoes
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Add the ground masala paste, turmeric powder, and cook until oil separates from the mixture.
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Add tomatoes, cook until softened, and well-blended with the masala.
Add the Chicken
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Add chicken pieces and salt. Cook for 5-7 minutes, until the chicken is well-coated in the masala.
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Add a little water if needed to adjust consistency, cover, and simmer for 15 minutes until the chicken is cooked through.
Garnish and Serve
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Garnish with fresh coriander leaves.
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Serve hot with rice or paratha.
Serving Suggestion
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Pair Chettinad Chicken with steamed rice, dosa, or parathas for an authentic experience.
Note
- Grind masala to a smooth paste for a creamy texture.
- Cook on medium heat for even cooking and to prevent burning.
- Add more water if you prefer a gravy consistency.
- Coconut adds a unique flavor, so use freshly grated if possible.