Chettinad Chicken Recipe- Spicy South Indian Chicken with Coconut Milk

Last Updated on 5 months ago by Neha Deshmukh

Chettinad Chicken Recipe: Spicy South Indian Chicken with Coconut Milk

Hey everyone! If you’re anything like me, you love a good curry. And let me tell you, this Chettinad Chicken is something special. It’s a fiery, fragrant, and utterly delicious dish hailing from the Chettinad region of Tamil Nadu, South India. I first made this for a friend’s birthday, and it was a huge hit – everyone raved about the complex flavors! It’s a bit of a project, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

This isn’t your average chicken curry. Chettinad Chicken is known for its bold, spicy flavor profile, achieved through a unique blend of roasted spices. The coconut milk adds a lovely richness that balances the heat, and the aromatic curry leaves take it to another level. It’s a truly unforgettable meal that will transport your tastebuds straight to South India. Plus, it’s perfect for a weekend cooking adventure!

Ingredients

Here’s what you’ll need to create this Chettinad magic:

• 1 tbsp coriander seed
• 3 whole dried red chilies
• ½ tsp cumin seed
• ½ tsp poppy seed
• ¼ tsp black peppercorns
• 1 inch cinnamon bark
• 2 arms star anise
• 1 clove
• 2 whole green cardamom
• Pinch of ajwain (carom seeds)
• 5 tsp chettinad masala
• 2 tsp Kashmiri chili powder
• ½ tsp turmeric powder
• ⅔ tsp coarse black pepper
• 1 ½ tsp kosher salt
• 1 lb onions
• 4 Tbsp coconut or vegetable oil
• 3 Tbsp garlic ginger paste
• 20 fresh curry leaves
• 2-3 whole Kashmiri chilies
• 8 skinless chicken thighs
• 1 (15 oz) can coconut milk (about 400ml)
• ⅔ cup diced tomatoes (about 150g)

Ingredient Notes

Let’s talk about a few key ingredients that make this recipe sing:

• Chettinad Masala: This is the heart and soul of the dish! It’s a complex spice blend, and you can find it at most Indian grocery stores. If you can’t find it, you can make your own (there are tons of recipes online!), but it won’t be quite the same.
• Kashmiri Chili Powder: Don’t skip this! It adds a beautiful red color and a mild heat. It’s different than regular chili powder – it’s more about color and flavor than intense spice.
• Coconut Milk: Full-fat coconut milk is best for richness and flavor. The canned variety works perfectly.
• Curry Leaves: These little guys are packed with flavor! They have a unique, citrusy aroma. You can find them fresh or frozen at Indian grocery stores. If you can’t find them, a tiny pinch of dried curry leaves will do in a pinch, but fresh is always best.
• Regional Spice Blend Variations: Every family in Chettinad has their own secret spice blend! Some add fennel seeds, cloves, or even a touch of nutmeg. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Spice it Up: First, we’re going to bloom those spices. Toast the coriander, cinnamon, peppercorns, star anise, clove, and cardamom in a dry skillet over medium-low heat for about 2 minutes. You’ll start to smell that amazing aroma! Add the cumin, poppy seeds, ajwain, and dried red chilies and toast for another 30 seconds. Let it cool completely, then grind it into a fine powder.
2. Caramelize the Onions: This is the most time-consuming part, but it’s SO worth it. Slice the onions thinly and heat the oil in a large Dutch oven (or heavy-bottomed pot) over medium heat. Cook the onions, stirring occasionally, until they are deeply caramelized – about 20-25 minutes. Patience is key here!
3. Aromatic Base: Add the garlic ginger paste, curry leaves, and whole Kashmiri chilies to the caramelized onions. Sauté for about 2 minutes, until fragrant.
4. Spice Time!: Stir in the ground spice mix, Kashmiri chili powder, turmeric, black pepper, and salt. Cook for another minute, stirring constantly, to toast the spices.
5. Chicken & Simmer: Add the chicken pieces and brown them lightly on all sides. Pour in the coconut milk and diced tomatoes. Bring to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is tender and cooked through.
6. Taste & Serve: Give it a final taste and adjust the seasoning if needed. Serve hot with rice or naan!

Expert Tips

• Don’t rush the onion caramelization! It’s the foundation of the flavor.
• Use a good quality Dutch oven or heavy-bottomed pot to prevent sticking.
• If the sauce gets too thick, add a splash of water.
• For a deeper flavor, marinate the chicken in a tablespoon of the spice mix for at least 30 minutes before cooking.

Variations

• Spice Level Adjustments: If you’re sensitive to heat, reduce the number of dried red chilies and Kashmiri chilies. Or, remove the seeds from the chilies before using. My friend Sarah likes to add a pinch of sugar to balance the spice.
• Chicken Piece Variations: I prefer using chicken thighs because they stay nice and tender, but you can use bone-in or boneless pieces. Adjust the cooking time accordingly.
• Instant Pot Adaptation: You can totally make this in an Instant Pot! Sauté the onions and spices as directed, then add the chicken, coconut milk, and tomatoes. Cook on high pressure for 12-15 minutes, followed by a natural pressure release.
• Festival Adaptations: This dish is often made during special occasions like Pongal and Diwali. Some families add a handful of roasted peanuts or cashews for extra crunch.

Serving Suggestions

Chettinad Chicken is fantastic with:

• Steaming hot basmati rice
• Warm naan bread
• A side of raita (yogurt dip) to cool things down
• A simple cucumber salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

• Is Chettinad Chicken always this spicy? It can be! It’s known for its heat, but you can adjust the spice level to your liking.
• What is Chettinad Masala and where can I find it? It’s a unique spice blend from the Chettinad region of Tamil Nadu. You can find it at Indian grocery stores or online.
• Can I use a different type of chicken? Yes, you can! Chicken thighs are my preference, but breasts or bone-in pieces will also work.
• How can I make this recipe ahead of time? You can grind the spices and caramelize the onions a day ahead. Store them separately in airtight containers.
• What is the best rice to serve with Chettinad Chicken? Basmati rice is the classic choice. Its fluffy texture and delicate aroma complement the spicy curry perfectly.