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...

Ingredients
Main Ingredients
- Chicken1/2kg
- Shallots1/2cup
- small Tomato1
- Green chilli1
- Oil1tbsp
- Curry leaves1sprig
Chettinad Masala Paste
- Coriander seeds1tbsp
- Black pepper1tsp
- Fennel seeds1tsp
- Cumin seeds1/2tsp
- Cardamom4
- Cloves4
- Star anise1
- Dried red chilli3
- Grated coconut1/4cup
- Curry leaves1sprig
- Cashew nut4
Marinade
- Lemon juice1tsp
- Curd2tbsp
- Chilli powder1/2tbsp
- Ginger garlic paste2tsp
- Turmeric powder1/4tsp
- to taste Salt
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
How to make Chettinad Chicken Curry
Marinating the Chicken
- Step 1
In a bowl, add the cleaned chicken pieces.
- Step 2
Add ginger-garlic paste, chilli powder, turmeric powder, lemon juice, curd, and salt.
- Step 3
Mix well and let it rest for 30 minutes.
Preparing the Chettinad Masala Paste
- Step 1
Heat a heavy-bottom pan.
- 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.
- Step 3
Transfer to a plate and let it cool down completely.
- Step 4
To the same pan, add 1 tsp of oil.
- Step 5
When it becomes hot, add 1/4 cup of grated coconut along with curry leaves.
- Step 6
Roast for 5-6 minutes, or until light brown in color, in medium to low flame.
- Step 7
Remove from the heat and let it cool down completely.
- Step 8
To a mixer jar, first add the roasted spices.
- 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
- Step 1
Heat a pan and add oil.
- Step 2
Then add sliced shallots and green chilli. Sauté until shallots turn golden brown.
- Step 3
Once done, add chopped tomato.
- Step 4
Sauté until the oil separates.
- Step 5
Then add curry leaves and Chettinad masala paste.
- Step 6
Sauté for 2 minutes.
- Step 7
Then add the marinated chicken pieces.
- Step 8
Mix on high flame for 5 minutes to combine the masala.
- Step 9
Add enough hot water and cook until the chicken is cooked well.
- Step 10
Turn off the flame. Tasty Chettinad chicken curry is ready.
Nutrition (per serving)
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
For a richer flavor, use homemade ginger-garlic paste.
Adjust the amount of red chilli to control the spiciness of the curry.
Ensure the chicken is cooked thoroughly for the best taste and texture.
Roasting the spices properly enhances the aroma and taste of the masala paste.
FAQS
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken. Adjust the cooking time accordingly.
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.
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.
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.
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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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia