An Authentic and Flavorful Chicken Chettinad Recipe from Tamil Nadu!
Chicken Chettinad is a spicy and flavorful dish that originates from the Chettinad region of Tamil Nadu, India. This authentic South Indian curry features tender chicken marinated in yogurt and a unique blend of roasted spices, including red chili peppers, fennel seeds, and coconut. The dish is characterized by its rich, aromatic masala made from sautéed onions, garlic, ginger, and curry leaves, which infuse the chicken with deep flavors as it cooks. Not only is Chicken Chettinad delicious and satisfying, but it also offers nutritional benefits thanks to its lean protein and healthful spices. Perfectly paired with rice, dosa, or roti, this dish invites you to experience the vibrant culinary traditions of South India right in your own kitchen.
Ingredients
For Chicken Marination
- 1 whole chicken
- ½ tsp black pepper powder
- ½ tsp turmeric powder
- 4 tsp lemon juice
For Roasting
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp fennel seeds
- 4 cardamom pods
- 1/2 stick cinnamon
- 1 tbsp whole black pepper
- 1 star anise
- 6 whole kashmiri red chilies
For Spiced Paste
- ¼ cubed onion
- 4 garlic cloves
- 1 inch ginger
- 5-6 curry leaves
- 1 tbsp shredded coconut
For Curry Base
- 5-6 tbsp oil
- 5 cloves
- 1 bay leaf
- 1/2 cinnamon sticks
- 1 whole kashmiri red chilies
- 5-6 curry leaves
- 3 finely chopped onions
- 1/2 inch chopped ginger
- 2 finely chopped tomatoes
Other
- 2 tbsp lemon juice
- salt to taste
- fresh coriander leaves for garnish
Instructions
Marinate the Chicken
- Start by washing and cleaning the 1 whole chicken thoroughly.
- In a bowl, combine the chicken with ½ tsp black pepper powder, ½ tsp turmeric powder, 4 tsp lemon juice, and salt to taste. Massage the marinade into the chicken to ensure it is well coated. Set aside for at least 30 minutes to allow the flavors to penetrate.
Make the Spice Paste
- In a small pan over medium heat, add the following spices: 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tbsp fennel seeds, 4 cardamom pods, 1/2 stick cinnamon, 1 tbsp whole black pepper, 1 star anise, and 6 whole kashmiri red chilies. Roast these spices for about 2–3 minutes until fragrant. Once roasted, transfer them to a blender.
- To the blender with the roasted spices, add the ¼ cubed onion, 4 garlic cloves, 1 inch ginger (chopped), 5-6 curry leaves, 1 tbsp shredded coconut, and enough water to blend into a thick paste. Add more water as needed to achieve your desired consistency.
Cook and Combine
- In a large pan over medium heat, heat about 5-6 tbsp oil. Once hot, add in the 5 cloves, 1 bay leaf, 1/2 cinnamon sticks, 1 whole kashmiri red chilies, 5-6 curry leaves, 3 finely chopped onions, 1/2 inch chopped ginger, and 2 finely chopped tomatoes. Mix well and sauté until the onions are golden brown.
- Add the marinated chicken to the pan along with the prepared spice paste, salt to taste and 2 tbsp lemon juice. Stir well to combine everything. Cover with a lid and let it cook for about 5 minutes; this will help release juices from the chicken.
- After 5 minutes, check if more water is needed to adjust the gravy’s consistency. If so, add some water and let it cook for an additional 10 minutes until the chicken is tender and fully cooked.
Garnish and Serve
- Once cooked, garnish with finely chopped fresh coriander leaves, mint or Shredded Ginger. Serve your delicious Chicken Chettinad hot with steamed rice, dosa, or roti.