Chicken Chettinad

Nutrition · per serving

Steps

1. 1

   Pat the chicken dry. Mix the chicken with ginger-garlic paste, turmeric powder, fine sea salt, and lemon juice until evenly coated. Leave to marinate for 10 minutes while you prepare the masala; this short marinade seasons the meat and helps it stay juicy.

   700 g bone-in chicken, skin removed, cut into medium pieces25 g ginger-garlic paste2 g turmeric powder6 g fine sea salt10 ml lemon juice
2. 2

   Set a heavy kadai or sauté pan over medium heat. Dry-roast the black peppercorns, coriander seeds, cumin seeds, fennel seeds, dried red chillies, kalpasi, marathi mokku, green cardamom pods, cloves, and cinnamon stick for 2-3 minutes, stirring constantly, until aromatic but not darkened. Add the sliced galangal and fresh grated coconut, and roast for 2 more minutes until the coconut loses some moisture and smells nutty. Transfer to a plate briefly to cool.

   8 g black peppercorns12 g coriander seeds4 g cumin seeds5 g fennel seeds4 g dried red chillies1 g kalpasi (black stone flower)2 g marathi mokku2 g green cardamom pods2 g cloves3 g cinnamon stick10 g fresh galangal, sliced thinly40 g fresh grated coconut
3. 3

   Grind the roasted masala to a fine, slightly moist powder or paste. If needed, add 1-2 tablespoons from the hot water to help it move, but keep it thick; a concentrated masala gives the finished curry its characteristic intensity.

   180 ml hot water8 g black peppercorns12 g coriander seeds4 g cumin seeds5 g fennel seeds4 g dried red chillies1 g kalpasi (black stone flower)2 g marathi mokku2 g green cardamom pods2 g cloves3 g cinnamon stick10 g fresh galangal, sliced thinly40 g fresh grated coconut
4. 4

   In the same pan, heat the coconut oil over medium-high heat. Add the sliced onion and cook for 6-8 minutes, stirring often, until deeply golden at the edges. Add the curry leaves, green chillies, julienned ginger, and sliced garlic; fry for 1 minute until fragrant. Good browning here is essential for depth, but lower the heat if the garlic threatens to scorch.

   30 ml coconut oil180 g onion, finely sliced10 g curry leaves10 g green chillies, slit10 g ginger, julienned12 g garlic, sliced
5. 5

   Add the chopped tomato and the remaining fine sea salt. Cook for 4-5 minutes, mashing the tomato into the onions until it breaks down and the oil begins to separate. This step removes raw acidity and forms the body of the gravy.

   120 g tomato, finely chopped4 g fine sea salt
6. 6

   Add the ground Chettinad masala and fry for 1-2 minutes, stirring continuously so the spices bloom in the oil without catching on the pan.

   8 g black peppercorns12 g coriander seeds4 g cumin seeds5 g fennel seeds4 g dried red chillies1 g kalpasi (black stone flower)2 g marathi mokku2 g green cardamom pods2 g cloves3 g cinnamon stick10 g fresh galangal, sliced thinly40 g fresh grated coconut
7. 7

   Add the marinated chicken and toss over medium-high heat for 3-4 minutes so the pieces are well coated and lightly seared in the masala.

   700 g bone-in chicken, skin removed, cut into medium pieces25 g ginger-garlic paste2 g turmeric powder6 g fine sea salt10 ml lemon juice
8. 8

   Pour in the hot water, scrape up any browned bits, and bring to a brisk simmer. Cover and cook over medium-low heat for 12-14 minutes, stirring once or twice, until the chicken is cooked through, tender, and reaches an internal temperature of 74°C at the thickest part. Uncover for the last few minutes if you want a thicker, clingy gravy.

   180 ml hot water700 g bone-in chicken, skin removed, cut into medium pieces
9. 9

   Taste and adjust seasoning if needed. Finish with chopped fresh coriander leaves and freshly ground black pepper. Rest the curry for 3 minutes off the heat before serving; this brief rest helps the spices settle and the gravy tighten slightly.

   10 g fresh coriander leaves, chopped1 g black pepper, freshly ground

Origin & History

Chettinad cuisine comes from the Chettiar community of Tamil Nadu and is celebrated for bold spice layering, aromatic roasting, and complex meat curries. Chicken Chettinad is one of its best-known dishes, traditionally built on freshly ground spices and a dark, intensely fragrant masala often featuring kalpasi and other regional spices.