How to Make Classic South Indian Chicken Chettinad at Home?
If you’re after fiery flavor and bold spices, Chicken Chettinad delivers every time. It’s a dish from Tamil Nadu that’s all about roasted spices, coconut, and a deep, rich masala. Perfect with rice, appam, or parotta!
🧄 Ingredients
For the Masala (dry roast & grind):
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp black peppercorns
- 4–5 dry red chilies
- 4 cloves
- 1-inch cinnamon stick
- 2 cardamom pods
- 1/4 cup grated coconut (fresh or desiccated)
For the Curry:
- 500g chicken (bone-in preferred)
- 2 tbsp oil
- 1 large onion (sliced)
- 1 tomato (chopped)
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric
- Salt to taste
- Curry leaves (a handful)
- Fresh coriander for garnish
🍳 Method
1. Make the Chettinad Masala
Dry roast all the masala ingredients in a pan until aromatic (about 3–4 mins). Cool and grind into a fine paste with a little water.
2. Cook the Base
Heat oil in a deep pan or kadai. Add curry leaves and onions. Sauté till golden. Add ginger-garlic paste, then tomatoes and turmeric. Cook till tomatoes break down.
3. Add Chicken & Masala
Add chicken pieces, sear for a few minutes. Add the ground masala paste and salt. Mix well.
4. Simmer with Water
Add about 1 cup water (or as needed). Cover and cook on medium heat till chicken is tender and curry thickens — around 20–25 mins.
5. Finish Strong
Garnish with fresh coriander. Serve hot!
🍛 Serving Suggestions
- Pair with steamed rice, dosa, appam, or flaky Malabar parotta.
- Add a side of onion raita or cucumber salad for balance.