Chettinad Chicken Curry

50 mins


South Indian Style Chicken Curry

Different parts of India prepare chicken in different ways. The northern states prefer more spicier version; the Bengalis prepare it in a particular way, and similarly, there are many other styles. So, this South Indian style is one great chicken preparation that is very popular and loved by all. 

What is Chettinad Chicken Curry?

South India’s Chettinad chicken gravy is a well-liked chicken dish. A staple of the chettinad cuisine is chicken chettinad. It is made up of chicken that has been cooked with turmeric, red chilies, kalpasi, coconut, coriander, cumin, fennel, black pepper, onions, ginger, garlic, and gingelly oil.

Numerous freshly roasted spices and ground coconut are used in this curry, which is served with chicken. Making this will make your entire house smell divine. You can cook this chicken either in kadhai or a pressure cooker. If you’re using kadhai, just make this in a kadai and simmer it for a long time until the chicken is cooked. 

Making Chicken Chettinad is similar to making other Indian chicken curries in that it requires a lot of masala, frying, and patience. However, the flavor and aroma of Chicken Chettinad leave an indelible impression on the palate. You must definitely try out this recipe. 

Ingredients At A Glance 

Chicken – The main ingredient in this dish is chicken. To make this curry, use chicken with bones because the bones add a lot of flavor.

I used a whole chicken cut into pieces, but you could use just legs or legs and thighs. It is marinated in vinegar and salt for a period of time. If you don’t like bone-in chicken, you can substitute boneless chicken.

Onions & Tomatoes – Onions and tomatoes form the base of the chicken curry. They add a balance of sweet and tangy flavors to the chicken curry. 

Ginger- Garlic paste – The main aromatic ingredients. No chicken curry is complete without these. 

Chettinad masala – The freshly ground Chettinad masala and fresh coconut set this dish apart from others with its onion tomato base. While the Chettinad masala adds a hot and spicy flavor, the fresh coconut adds a refreshing flavor. To prepare the chettinad masala, you will need the following:

  • Coriander seeds 
  • Dry red chili
  • Saunf/ Fennel seeds
  • Jeera/Cumin seeds 
  • Cinnamon stick 
  • Whole peppercorns 
  • Fresh Coconut 

Curry leaves – No South Indian dish is complete without curry leaves. The typical aroma of the South Indian dish is from curry leaves. 

Turmeric powder – For the nice yellow color, add turmeric powder. Always use the best quality turmeric powder. 

Lemon juice – You will need lemon juice to add the tang to the curry. Make sure not to balance the amount of lemon juice you use because you won’t like your chicken to be very tangy. 

Oil – I used coconut oil, but you can use any oil you want.

Fresh coriander leaves – Use fresh coriander leaves to garnish them for added aroma and flavor. 

How To Prepare Chettinad Chicken Curry?

For best results, marinate the chicken in salt, lemon juice, and turmeric for 1 hour or overnight.

Let’s prepare the chettinad masala now. You can prepare and store it in a container for future use. 

Dry roast all of the ingredients for the Chettinad masala except the coconut in a pan over medium heat. 

Roast the masalas over low heat until golden brown in color. Then stir in the coconut. Once golden brown, add the coconut and continue to roast until golden brown. 

Allow cooling completely. 

Put all of the roasted ingredients in a blender and blend to a fine paste with a little water.

Now, let’s prepare the curry. 

In a large skillet, heat the oil and sauté the onions until they are transparent.

Add the ginger-garlic paste and cook for two minutes, or until the raw ginger-garlic smell has gone away.

Add the curry leaves and the marinated chicken at this point. Mix it thoroughly. 

Simultaneously add the tomatoes and mix everything well.

Cook for 5 minutes on low heat, covered.

Raise the heat to medium and add the Chettinad masala that we made earlier. Cook for 5 minutes more on low heat, covered.

Then add water, mix well, and bring to a boil. Simmer for 10 minutes or until all of the masalas are well incorporated. 

Garnish with fresh coriander if desired, and enjoy with rice. 

Some Expert Tips For Preparing Chettinad Chicken Curry

  • You can use any desirable cut of chicken. However, for the best flavor, use bone-in chicken.
  • Adjust the spice level to your liking.
  • You can cook them in a kadai or pot instead of a pressure cooker.
  • The size of the chicken determines the timing.
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