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Spicy South Indian Chettinad Chicken Curry

Name: Spicy South Indian Chettinad Chicken Curry
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Chicken pieces, 500g, bone-in, cleaned; Plain yogurt, 1/2 cup; Ginger-garlic paste, 1 tbsp; Turmeric powder, 1 tsp; Salt, to taste; Coriander seeds, 2 tbsp; Fennel seeds, 1 tbsp; Black peppercorns, 1 tsp; Dried red chilies, 3-4; Cumin seeds, 1 tsp; Cloves, 3; Cardamom pod, 1; Cinnamon stick, 1 small; Grated coconut, 1/4 cup; Oil, 2 tbsp; Onion, 1, finely chopped; Tomatoes, 2, pureed; Curry leaves, A few; Salt, to taste; Fresh coriander leaves, chopped; Lemon wedges

This authentic Chettinad Chicken Curry is a spicy, aromatic dish with a punch of traditional spices that's sure to tantalize your taste buds.

4.4(835 reviews)

·By Ethan Brooks·August 7, 2025

Spicy South Indian Chettinad Chicken Curry — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Marinade

For the Chettinad Masala

For the Curry

For the Garnish

Nutrition

Per serving

Calories: 422 kcal
Protein: 29.1 g
Carbs: 11.7 g
Fat: 29.7 g
Fiber: 4 g

Whole recipe

Total

Calories: 1689 kcal
Protein: 116.3 g
Carbs: 46.6 g
Fat: 118.7 g
Fiber: 15.8 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Chicken pieces 500g, bone-in, cleaned	1100	105	0	77	0
Plain yogurt 1/2 cup	75	4	6	3.5	0
Ginger-garlic paste 1 tbsp	15	0.3	3	0.1	0.1
Turmeric powder 1 tsp	8	0.3	1.3	0.2	0.9
Salt to taste	0	0	0	0	0
Coriander seeds 2 tbsp	30	1.2	5.6	1.8	2.1
Fennel seeds 1 tbsp	20	0.9	3	1	2
Black peppercorns 1 tsp	5	0.2	1.4	0.1	0.6
Dried red chilies 3-4	20	0.9	4	0.3	1.7
Cumin seeds 1 tsp	8	0.4	0.9	0.5	0.6
Cloves 3	6	0.1	1.2	0.3	0.7
Cardamom pod 1	2	0	0.4	0	0.2
Cinnamon stick 1 small	3	0.1	1	0	0.4
Grated coconut 1/4 cup	70	0.7	3	6.7	1.8
Oil 2 tbsp	240	0	0	27	0
Onion 1, finely chopped	40	1	9	0.1	1.5
Tomatoes 2, pureed	44	2	10	0.5	3
Curry leaves A few	1	0.1	0.1	0	0.1
Salt to taste	0	0	0	0	0
Fresh coriander leaves chopped	1	0.1	0.1	0	0.1
Lemon wedges	2	0.1	0.6	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine ingredients
In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, turmeric, and salt.
2
Mix well
Mix well, ensuring chicken is coated thoroughly.
3
Refrigerate
Cover and refrigerate for at least 30 minutes.

Preparing the Chettinad Masala

1
Dry roast spices
Dry roast coriander seeds, fennel seeds, black peppercorns, dried chilies, cumin seeds, cloves, cardamom, and cinnamon on low heat until fragrant.
2
Roast coconut
Add grated coconut and roast until golden brown.
3
Grind masala
Let cool, then grind to a fine powder.
Tip: Chef’s Tip: For an authentic taste, use freshly ground spices. Ensure spices are cooled completely before grinding to avoid clumping. Pro Tip: Prepare extra masala to use in different dishes for an added flavor boost.

How to Make Spicy South Indian Chettinad Chicken Curry

Total time: 2 h 20 min · Yields 4 servings

1
Sautéing
Heat oil in a pan, then add onions and curry leaves. Sauté until onions are golden brown.
2
Simmering
Add tomato puree and cook until oil separates from the mixture.
3
Curry Formation
Add marinated chicken and ground Chettinad masala, then cook until chicken is fully cooked and flavors blend.