Chettinad Chicken
Try this authentic Chicken Chettinad recipe with a flavorful blend of dry-roasted spices, marinated chicken, and creamy coconut milk. Perfectly spiced and aromatic, it pairs beautifully with rice or bread for a delicious South Indian meal.
Ingredients
Marination
- 1.5 Kg Chicken Pieces
- 2 tbsp Yogurt
- 1.5 tbsp Ginger Garlic Paste
- 1 tsp Turmeric Powder
- 1 Tsp salt
- 1 tsp Lemon Juice
For Chettinad Masala
- 1 tbsp Cumin Seeds
- 1 tbsp Fennel Seeds
- 1 Tbsp Coriander seeds
- 2 Star Anise
- 3 Dried Red Chillies
- 4 Green Cardamom
- 2 Bayleaves
- 1 tsp Whole black peppercorns
- 1/2 Cup Desiccated coconut
Other Ingredients
- 2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Fennel Seeds
- 1 Onion Large - Chopped
- 2 tbsp Ginger Garlic Paste Fresh is ideal
- 10 Curry leaves
- 1/2 Cup Tomato Purée
- 1 tsp salt
- 400 ml Coconut Milk
- 20 Grams Fresh Coriander Leaves Chopped for garnish
Instructions
- Wash the chicken pieces and drain excess water and keep them in a mixing bowl. To these, add turmeric powder, salt, ginger-garlic paste, yogurt and lemon juice and mix well. Keep the bowl aside and let chicken marinate for 30 minutes.
- In a pan, dry roast cumin seed, fennel seed, coriander seed, star anise, dry red chilli, green cardamom, bay leaves and black peppercorns on slow heat for 5 minutes. Add desiccated coconut now and roast again for 2-3 minutes. Switch off the heat and let it cool down.
- Transfer this dry spice mixture into a grinding jar and grind to a coarse powder.
- Heat a pan/kadhai and add oil to it. Once warm, add mustard seed and fennel seed. Add chopped onion now and sauté till they are light golden.
- Add grated ginger-garlic and curry leaves and sauté for a minute. Add chopped tomatoes and mix well. Add salt, dry roasted spice powder and 1/4 cup water and let the masala cook for 2-3 minutes.
- Add marinated chicken pieces now and 1 cup of water. Mix well and cover the pan with lid and let it cook for 20 minutes on slow medium heat.
- Add coconut milk now and mix again and let it cook for 4-5 minute. Switch off the heat and garnish with chopped coriander leaves.
- Serve hot and enjoy with rice or bread of your own choice.
Notes
1. Marination is Key
Longer Marination: While the recipe suggests marinating for 30 minutes, if you have time, marinating the chicken for 2-3 hours (or even overnight) will help the flavours penetrate deeper into the meat, making it more flavourful and tender.
2. Perfect Roasting of Spices
Low Heat for Roasting: Ensure you dry roast the spices on a low flame. This helps release their essential oils and aroma without burning them, which is crucial for achieving the authentic Chettinad flavor.
Coconut Color: When roasting the desiccated coconut, roast until it’s golden brown. This adds a nutty depth to the curry. Be cautious not to over-roast, as burnt coconut can add bitterness.
3. Spice Powder Consistency
Coarse Grinding: Grind the roasted spice mixture to a coarse powder rather than fine, as this gives the curry a more rustic texture, enhancing the traditional Chettinad experience.
4. Cook Onions to Perfection
Golden Brown: Sauté the onions until they are light golden brown. This step builds the base flavour of the curry, and undercooking the onions may result in a raw taste in the gravy.
5. Cooking Chicken Slowly
Simmer on Low Heat: Once the chicken is added to the masala, cook it on a slow-medium heat. This allows the chicken to absorb the rich flavours of the spices and the coconut milk, resulting in a more tender and flavourful dish.
6. Consistency Control
Adjust Water: If you prefer a thicker gravy, reduce the water slightly while cooking. For a more curry-like consistency to serve with rice, keep the water as mentioned, but make sure not to over-dilute the flavors.
7. Coconut Milk Timing
Add Coconut Milk at the End: Adding the coconut milk toward the end of cooking helps maintain its creaminess and prevents it from curdling or losing its flavour.
8. Balance the Heat
Adjust Spice Level: Chettinad curries are known for their spiciness, but you can control the heat by adjusting the number of dry red chilies and black peppercorns. If you prefer it milder, reduce these, but try not to skip them entirely for authenticity.
9. Fresh Curry Leaves
Use Fresh Curry Leaves: Fresh curry leaves bring out the signature South Indian flavor. Be generous with them, as they add a distinct aroma and taste to the curry.
10. Rest Before Serving
Rest the Curry: Let the curry rest for 10-15 minutes after switching off the heat. This allows the flavors to meld together, making the dish even more flavorful when served.
Nutrition
Nutrition Facts
Chettinad Chicken
Amount Per Serving
Calories 918
Calories from Fat 666
% Daily Value*
Fat 74g114%
Saturated Fat 36g225%
Trans Fat 0.3g
Polyunsaturated Fat 11g
Monounsaturated Fat 22g
Cholesterol 193mg64%
Sodium 1371mg60%
Potassium 965mg28%
Carbohydrates 14g5%
Fiber 5g21%
Sugar 3g3%
Protein 52g104%
Vitamin A 829IU17%
Vitamin C 61mg74%
Calcium 142mg14%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.