Chettinad Chicken Curry (Restaurant-Style at Home)

Name: Chettinad Chicken Curry (South Indian Chicken Dish)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Cuisine: Indian
Ingredients: 1 kg chicken (curry cut); 1 tsp turmeric powder; 1 tsp Kashmiri chilli powder; 2 tbsp lemon juice; 2 tbsp ginger-garlic paste; 1 tsp salt; 6 Kashmiri red chillies; 1 tbsp coriander seeds; 1 tbsp black peppercorns; 1 tsp fennel seeds; 1 tsp cumin seeds; 6 green cardamoms; 1 in cinnamon stick; 6 cloves; 1 star anise; 2 stone flowers (kalpasi/dagad phool); 1 tbsp sesame oil; 0.75 cup grated coconut (fresh or frozen); 1 tbsp poppy seeds (khuskhus); 2 sprigs curry leaves (divided); 0.5 cup canola or vegetable oil; 2 bay leaves; 2 cups finely chopped onions; 3 cups finely chopped tomatoes; 1 tsp Kashmiri chilli powder; 0.5 tbsp salt (adjust to taste); 1 cup hot water (as required); 3 tbsp chopped coriander leaves

Chettinad Chicken Curry is one of the most loved South Indian chicken curries, famous for its bold spices and fragrant curry leaves. This spicy chicken recipe comes from Tamil Nadu’s Chettinad region and is celebrated for its rich, complex flavours.

What makes it truly special is the freshly ground Chettinad masala—a unique blend of whole spices, coconut, poppy seeds, and curry leaves—that creates a deep, layered taste you won’t find...

Kashmiri chilli powder

Kashmiri red chillies

stone flowers (kalpasi/dagad phool)

grated coconut (fresh or frozen)

poppy seeds (khuskhus)

curry leaves (divided)

canola or vegetable oil

finely chopped onions

finely chopped tomatoes

Kashmiri chilli powder

salt (adjust to taste)

hot water (as required)

chopped coriander leaves

Calories

535.0kcal (26.75%)

Protein

38.3g (76.66%)

Step 1

In a large bowl, combine chicken with turmeric, Kashmiri chilli powder, lemon juice, ginger-garlic paste, and salt. Mix well, cover and set aside while you prepare the masala.

Step 1

Heat a pan over medium flame and dry roast the red chillies, coriander seeds, peppercorns, fennel seeds, cumin, cardamoms, cinnamon, cloves, star anise, and stone flower until fragrant. Stir constantly to prevent burning. Transfer to a plate and let cool.

Step 2

In the same pan, heat sesame oil. Add grated coconut, one sprig of curry leaves, and poppy seeds. Roast until the coconut turns golden brown.

Step 3

First grind the roasted spices coarsely, then add the coconut mixture. Blend into a smooth paste, adding water as needed.

Step 1

Heat oil in a heavy-bottomed pan or wok. Add bay leaves and the remaining curry leaves. Sauté for a few seconds.

Step 2

Add chopped onions and cook for 6-7 minutes until light golden.

Step 3

Add the marinated chicken. Stir-fry on high heat for 4-5 minutes, until the chicken changes colour.

Step 4

Mix in tomatoes, Kashmiri chilli powder, and salt. Cook until the tomatoes soften and the oil begins to separate. Add a splash of water if needed.

Step 5

Stir in the Chettinad masala paste. Pour hot water as required for the gravy.

Step 6

Lower the heat, cover and cook until the chicken is tender and fully through.

Step 1

Finish with chopped coriander leaves. Taste and adjust seasoning. If the gravy is thin, cook uncovered on high heat to thicken slightly. Note: It will thicken further as it cools.