CHETTINAD CHICKEN CURRY
Jump to RecipeChettinad chicken curry is a bold and aromatic South Indian dish known for its deep layers of spice and rich flavor. Originating from the Chettinad region in Tamil Nadu, this curry is famous for its freshly roasted spice blend, which typically includes black pepper, fennel seeds, cumin, coriander, dry red chillies, cloves, cinnamon, star anise and few other spices.
Chettinad chicken curry is made by simmering chicken in a thick, spicy gravy made with onions, tomatoes, ginger and garlic creating a balance of heat, earthiness and slight sweetness. Unlike cream-based curries, chettinad curry has a darker, more rustic texture and a strong peppery kick.
Chettinad chicken curry is traditionally served hot with rice, IDLY, DOSA, parotta or appam, and is celebrated for its intense aroma and authentic regional flavor.
ABOUT THE RECIPE:
Chettinad chicken curry can either be made with a dry or gravy consistency, depending on our preference. Chettinad chicken with gravy consistency can be served along with rice, idly, dosa, parotta or appam. Whereas, chettinad chicken dry is commonly served as an appetizer.
I’ve used freshly ground homemade chettinad masala for this recipe. Store bought chettinad masala can also be used for this recipe.
INGREDIENTS FOR CHETTINAD CHICKEN CURRY:
- CHICKEN (WITH BONE) – 500 GMS
- ONION (MEDIUM SIZE/THINLY SLICED) – 3 NOS.
- TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.
- GREEN CHILLY (MEDIUM SPICY) – 1 NO.
- CHETTINAD MASALA – 3 TBSP
- GINGER GARLIC PASTE – 1 TBSP
- FENNEL SEEDS – 1 TSP
- SALT – AS REQUIRED
- OIL – 2 TBSP
- CURRY LEAVES – FOR GARNISHING
HOW TO MAKE CHETTINAD CHICKEN CURRY:
- Clean and wash the chicken thoroughly with water.
- Heat a kadai/wok, and add 2 tbsp of oil to it.
- Once the oil is heated, add 1 tsp of fennel seeds to it. The fennel seeds start to fry as soon as it is added to the hot oil.
- Once the fennel seeds start to fry, add the sliced onions to it.
- Also, add the salt to it and mix it well. Saute the onions until they turn translucent.
- Once the onions turn translucent, add the green chilly and ginger garlic paste to it.
- Saute it for a minute, and add the sliced tomato to it.
- Mix it well, and let it cook until the tomatoes turn soft and mushy. It takes around 2 minutes on medium-high flame.
- Once the tomatoes turn soft and mushy, add the cleaned and washed chicken to it.
- Also, add 3 tbsp of chettinad masala to it. Add 1 cup of water to it and mix everything well.
- Cover the kadai, and cook it on medium-high for 5 minutes. Then turn the flame to medium-low, and cook for another 15~20 minutes.
- After about 20~25 minutes, open the lid. The oil would’ve started to separate.
*Also, check for the consistency. It should have a gravy consistency. If it is too watery, turn the flame to medium-high and cook it for another 1 to 2 minutes, until it reaches the desired consistency. If it is dry, add 1/2 cup of water, and cook it until it starts to boil completely.
- Once it reaches the desired consistency, garnish it with curry leaves, and turn off the flame.
YUMMY AND DELICIOUS CHETTINAD CHICKEN CURRY IS READY.
SERVE IT WITH HOT STEAMED RICE, IDLY, DOSA, POORI, PAROTTA OR APPAM.
VARIATIONS:
- The amount of chettinad masala added can be adjusted according to our preference.
- Adding green chilly is completely optional.
- Store bought chettinad masala can also be used instead of freshly prepared homemade masala.
PRO TIPS:
- Once the chicken and the chettinad masala is added, cover the kadai, and cook it on medium-high for 5 minutes. Then turn the flame to medium-low, and cook for another 15~20 minutes. This helps the masala to completely infuse into the chicken.
- After about 25 minutes, check for the consistency. It should have a gravy consistency. If it is too watery, turn the flame to medium-high and cook it for another 1 to 2 minutes, until it reaches the desired consistency. If it is dry, add 1/2 cup of water, and cook it until it starts to boil completely.
NOTE:
To make chettinad chicken curry with dry consistency, sprinkle little water, cook uncovered on medium-high flame for 3 minutes. Then turn the flame to medium-low, cover it and cook it for another 15~20 minutes or until the oil start to separate.
CHETTINAD CHICKEN CURRY
Course: MAIN COURSE, APPETIZERCuisine: SOUTH INDIAN, TAMIL, CHETTINAD3
servings10
minutes45
minutes200
kcalChettinad chicken curry is a bold and aromatic South Indian dish known for its deep layers of spice and rich flavor. Originating from the Chettinad region in Tamil Nadu, this curry is famous for its freshly roasted spice blend, which typically includes black pepper, fennel seeds, cumin, coriander, dry red chillies, cloves, cinnamon, star anise and few other spices.
Chettinad chicken curry is made by simmering chicken in a thick, spicy gravy made with onions, tomatoes, ginger and garlic creating a balance of heat, earthiness and slight sweetness. Unlike cream-based curries, chettinad curry has a darker, more rustic texture and a strong peppery kick.
Chettinad chicken curry is traditionally served hot with rice, IDLY, DOSA, parotta or appam, and is celebrated for its intense aroma and authentic regional flavor.
Ingredients
CHICKEN (WITH BONE) – 500 GMS
ONION (MEDIUM SIZE/THINLY SLICED) – 3 NOS.
TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.
GREEN CHILLY (MEDIUM SPICY) – 1 NO.
CHETTINAD MASALA – 3 TBSP
GINGER GARLIC PASTE – 1 TBSP
FENNEL SEEDS – 1 TSP
SALT – AS REQUIRED
OIL – 2 TBSP
CURRY LEAVES – FOR GARNISHING
Directions
- Clean and wash the chicken thoroughly with water.
- Heat a kadai/wok, and add 2 tbsp of oil to it.
- Once the oil is heated, add 1 tsp of fennel seeds to it. The fennel seeds start to fry as soon as it is added to the hot oil.
- Once the fennel seeds start to fry, add the sliced onions to it.
- Also, add the salt to it and mix it well. Saute the onions until they turn translucent.
- Once the onions turn translucent, add the green chilly and ginger garlic paste to it.
- Saute it for a minute, and add the sliced tomato to it.
- Mix it well, and let it cook until the tomatoes turn soft and mushy. It takes around 2 minutes on medium-high flame.
- Once the tomatoes turn soft and mushy, add the cleaned and washed chicken to it.
- Also, add 3 tbsp of chettinad masala to it. Add 1 cup of water to it and mix everything well.
- Cover the kadai, and cook it on medium-high for 5 minutes. Then turn the flame to medium-low, and cook for another 15~20 minutes.
- After about 20~25 minutes, open the lid. The oil would’ve started to separate.
- *Also, check for the consistency. It should have a gravy consistency. If it is too watery, turn the flame to medium-high and cook it for another 1 to 2 minutes, until it reaches the desired consistency. If it is dry, add 1/2 cup of water, and cook it until it starts to boil completely.
- Once it reaches the desired consistency, garnish it with curry leaves, and turn off the flame.
- YUMMY AND DELICIOUS CHETTINAD CHICKEN CURRY IS READY.
Notes
- VARIATIONS:
The amount of chettinad masala added can be adjusted according to our preference.
Adding green chilly is completely optional.
Store bought chettinad masala can also be used instead of freshly prepared homemade masala. - PRO TIPS:
Once the chicken and the chettinad masala is added, cover the kadai, and cook it on medium-high for 5 minutes. Then turn the flame to medium-low, and cook for another 15~20 minutes. This helps the masala to completely infuse into the chicken.
After about 25 minutes, check for the consistency. It should have a gravy consistency. If it is too watery, turn the flame to medium-high and cook it for another 1 to 2 minutes, until it reaches the desired consistency. If it is dry, add 1/2 cup of water, and cook it until it starts to boil completely. - NOTE:
To make chettinad chicken curry with dry consistency, sprinkle little water, cook uncovered on medium-high flame for 3 minutes. Then turn the flame to medium-low, cover it and cook it for another 15~20 minutes or until the oil start to separate.