Chettinad Chicken Curry

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Gayatri (@rene121)

Experience the authentic flavors of South India with this Chettinad Chicken Curry. This aromatic and mouth-watering dish is made with roasted whole spices and succulent chicken pieces. The Chettinad masala paste, a blend of coriander seeds, black pepper, fennel seeds, cumin seeds, cardamom, cloves, star anise, dried red chilli, grated...

Chettinad Chicken Curry recipe
Prep Time
40min
Cook Time
40min
Total Time
1hr 20min

Ingredients

4 Servings
(1 serving = Approximately 1.5 cups of curry)

Main Ingredients

  • Chicken
    Chicken
    1/2kg
  • Shallots
    Shallots
    1/2cup
  • small Tomato
    small Tomato
    1
  • Green chilli
    Green chilli
    1
  • Oil
    Oil
    1tbsp
  • Curry leaves
    Curry leaves
    1sprig

Chettinad Masala Paste

  • Coriander seeds
    Coriander seeds
    1tbsp
  • Black pepper
    Black pepper
    1tsp
  • Fennel seeds
    Fennel seeds
    1tsp
  • Cumin seeds
    Cumin seeds
    1/2tsp
  • Cardamom
    Cardamom
    4
  • Cloves
    Cloves
    4
  • Star anise
    Star anise
    1
  • Dried red chilli
    Dried red chilli
    3
  • Grated coconut
    Grated coconut
    1/4cup
  • Curry leaves
    Curry leaves
    1sprig
  • Cashew nut
    Cashew nut
    4

Marinade

  • Lemon juice
    Lemon juice
    1tsp
  • Curd
    Curd
    2tbsp
  • Chilli powder
    Chilli powder
    1/2tbsp
  • Ginger garlic paste
    Ginger garlic paste
    2tsp
  • Turmeric powder
    Turmeric powder
    1/4tsp
  • to taste Salt
    to taste Salt

How to make Chettinad Chicken Curry

Marinating the Chicken

  1. Step 1

    In a bowl, add the cleaned chicken pieces.

  2. Step 2

    Add ginger-garlic paste, chilli powder, turmeric powder, lemon juice, curd, and salt.

  3. Step 3

    Mix well and let it rest for 30 minutes.

    Step 1.1: Mix well and let it rest for 30 minutes

Preparing the Chettinad Masala Paste

  1. Step 1

    Heat a heavy-bottom pan.

  2. Step 2

    Add the ingredients required for the Chettinad masala paste one by one, except grated coconut, cashew nut, and curry leaves. Dry roast in medium flame until it becomes crispy, stirring it continuously to avoid burning.

  3. Step 3

    Transfer to a plate and let it cool down completely.

  4. Step 4

    To the same pan, add 1 tsp of oil.

  5. Step 5

    When it becomes hot, add 1/4 cup of grated coconut along with curry leaves.

  6. Step 6

    Roast for 5-6 minutes, or until light brown in color, in medium to low flame.

  7. Step 7

    Remove from the heat and let it cool down completely.

  8. Step 8

    To a mixer jar, first add the roasted spices.

  9. Step 9

    Grind it to a fine powder. Then add the roasted coconut along with cashew nuts and grind to a fine paste by adding enough water. The Chettinad masala paste is ready. Set aside.

Making the Curry

  1. Step 1

    Heat a pan and add oil.

  2. Step 2

    Then add sliced shallots and green chilli. Sauté until shallots turn golden brown.

  3. Step 3

    Once done, add chopped tomato.

  4. Step 4

    Sauté until the oil separates.

  5. Step 5

    Then add curry leaves and Chettinad masala paste.

  6. Step 6

    Sauté for 2 minutes.

  7. Step 7

    Then add the marinated chicken pieces.

  8. Step 8

    Mix on high flame for 5 minutes to combine the masala.

    Step 3.1: Mix on high flame for 5 minutes to combine the masala
  9. Step 9

    Add enough hot water and cook until the chicken is cooked well.

    Step 3.1: Add enough hot water and cook until the chicken is cooked well
  10. Step 10

    Turn off the flame. Tasty Chettinad chicken curry is ready.

Nutrition (per serving)

Calories

288.5kcal (14.43%)

Protein

21.9g (43.9%)

Carbs

11.3g (4.11%)

Sugars

3.9g (7.86%)

Healthy Fat

9.0g

Unhealthy Fat

8.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a richer flavor, use homemade ginger-garlic paste.

  2. Adjust the amount of red chilli to control the spiciness of the curry.

  3. Ensure the chicken is cooked thoroughly for the best taste and texture.

  4. Roasting the spices properly enhances the aroma and taste of the masala paste.

FAQS

  1. Can I use boneless chicken for this recipe?

    Yes, you can use boneless chicken. Adjust the cooking time accordingly.

  2. How can I store leftover Chettinad chicken curry?

    Store the leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

  3. Can I make this recipe vegan?

    To make this recipe vegan, replace the chicken with vegetables like potatoes, cauliflower, and carrots. Also, use a plant-based yogurt substitute for the curd in the marinade.

  4. What is the best way to serve Chettinad chicken curry?

    Chettinad chicken curry is best served hot with rice, roti, naan, or paratha. Garnish with fresh coriander leaves for added flavor and visual appeal.

  5. Can I prepare the Chettinad masala paste in advance?

    Yes, you can prepare the Chettinad masala paste in advance and store it in an airtight container in the refrigerator for up to a week. This will save time when you're ready to make the curry.

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rene121's profile picture

Gayatri

(@rene121)

Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...

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