Spicy South Indian Chettinad Chicken Curry

Name: Spicy South Indian Chettinad Chicken Curry
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Chicken pieces; Plain yogurt; Ginger-garlic paste; Turmeric powder; Salt; Coriander seeds; Fennel seeds; Black peppercorns; Dried red chilies; Cumin seeds; Cloves; Cardamom pod; Cinnamon stick; Grated coconut; Oil; Onion; Tomatoes; Curry leaves; Salt; Fresh coriander leaves; Lemon wedges

A fiery and flavorful delight from the Chettinad region of Tamil Nadu.

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

1 h 45 min
4
Intermediate

Ingredients

For the Marinade

Chicken pieces

500g, bone-in, cleaned

Plain yogurt

1/2 cup

Ginger-garlic paste

1 tbsp

Turmeric powder

1 tsp

Salt

to taste

For the Chettinad Masala

Coriander seeds

2 tbsp

Fennel seeds

1 tbsp

Black peppercorns

1 tsp

Dried red chilies

3-4

Cumin seeds

1 tsp

Cloves

Cardamom pod

Cinnamon stick

1 small

Grated coconut

1/4 cup

For the Curry

Oil

2 tbsp

Onion

1, finely chopped

Tomatoes

2, pureed

Curry leaves

A few

Salt

to taste

For the Garnish

Fresh coriander leaves

chopped

Lemon wedges

Preparation

Marinating the Chicken

Combine ingredients

In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, turmeric, and salt.

Mix well

Mix well, ensuring chicken is coated thoroughly.

Refrigerate

Cover and refrigerate for at least 30 minutes.

Preparing the Chettinad Masala

Dry roast spices

Dry roast coriander seeds, fennel seeds, black peppercorns, dried chilies, cumin seeds, cloves, cardamom, and cinnamon on low heat until fragrant.

Roast coconut

Add grated coconut and roast until golden brown.

Grind masala

Let cool, then grind to a fine powder.

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.

Cooking Process

Sautéing

Heat oil in a pan, then add onions and curry leaves. Sauté until onions are golden brown.

Heat Guide: Medium Heat

Simmering

Add tomato puree and cook until oil separates from the mixture.

Curry Formation

Add marinated chicken and ground Chettinad masala, then cook until chicken is fully cooked and flavors blend.

Heat Guide: Low Heat

Plating & Serving