Chicken Chettinad Recipe – Spicy South Indian Chicken Curry

Last Updated on 2 months by Neha Deshmukh

Chicken Chettinad Recipe – Spicy South Indian Chicken Curry

Hello friends! If you’re anything like me, you absolutely love a good curry. And when it comes to flavourful, aromatic, and seriously satisfying curries, Chicken Chettinad is right up there with the best. I first made this for a family gathering, and it was an instant hit – everyone raved about the complex spice blend! It’s a little bit of work, but trust me, the results are SO worth it. Let’s dive in!

Why You’ll Love This Recipe

This Chicken Chettinad isn’t just a meal; it’s an experience. It’s a vibrant explosion of South Indian flavours, boasting a rich, spicy, and tangy gravy that clings beautifully to tender chicken. It’s perfect for a weekend feast, a special occasion, or when you just need a serious flavour boost. Plus, the aroma while it’s cooking? Divine! You’ll be hooked after the first bite, I promise.

Ingredients

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

• 1 kg chicken, cut into curry pieces
• 1/2 cup yogurt
• 1 tsp chilli powder
• 1 tsp Kashmiri chilli powder
• 1 tbsp ginger garlic paste
• 1 tbsp coriander powder
• 1/2 tsp pepper powder
• 1/4 tsp turmeric powder
• 6 tsp ghee (clarified butter)
• 4 Kashmiri chillies, dried
• 4 dried round chillies
• 2 tbsp coriander seeds
• 1 garlic bulb
• 1 inch ginger
• 1 tbsp fennel seeds
• 1/4 tsp cumin seeds
• 1/8 tsp fenugreek seeds
• 1 inch cinnamon stick
• 4 cloves
• 1 lime-sized tamarind
• 1 tsp sugar
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk about these ingredients for a sec, because they’re what make this dish truly special!

• Chettinad Spices: The heart of this curry lies in its spice blend. Don’t be intimidated by the list! These spices create a unique flavour profile you won’t find anywhere else. You can find pre-made Chettinad spice blends, but making your own is so much better.
• Ghee: Ghee adds a beautiful richness and nutty flavour. It’s traditional in Chettinad cooking, and honestly, it makes all the difference.
• Tamarind: This provides a lovely tanginess that balances the spice. I like to use a lime-sized ball of tamarind and soak it in warm water before extracting the pulp.
• Kashmiri Chilli Powder: This isn’t about heat; it’s about colour! It gives the curry that gorgeous, vibrant red hue. You can adjust the amount of regular chilli powder to control the spice level.
• Regional Variations: Spice blends can vary from family to family in the Chettinad region. Some add star anise or kalpasi (black stone flower) for extra depth. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a large bowl, combine the chicken with yogurt, chilli powder, Kashmiri chilli powder, ginger garlic paste, coriander powder, pepper powder, turmeric powder, and salt. Mix well and set aside for at least 30 minutes – longer is even better!
2. Now, for the spice paste. Heat 1 tsp of ghee in a pan over medium heat. Add the Kashmiri chillies, coriander seeds, garlic, ginger, fennel seeds, cumin seeds, fenugreek seeds, cinnamon stick, and cloves. Roast until fragrant and aromatic – about 5-7 minutes. Be careful not to burn them!
3. Add 1/2 cup of water to the roasted spices. Bring to a boil and simmer until the chillies soften, about 5 minutes. Let it cool completely, then blend with tamarind water into a smooth paste. Set aside.
4. In a separate saucepan, cook the marinated chicken with its marinade until it’s nearly done. You don’t need to fully cook it through at this stage.
5. Heat the remaining ghee in another pan. Add the spice paste and cook until the ghee starts to separate from the sides – this is key for developing the flavour!
6. Add the partially cooked chicken and about 1 cup of stock (or water) to the spice paste. Simmer on low heat until the chicken is tender and the sauce has thickened to your liking. This usually takes about 15-20 minutes.
7. Adjust the salt and add sugar if needed. Garnish generously with fresh coriander leaves. Serve hot!

Expert Tips

• Patience is key: Don’t rush the spice paste. Roasting the spices properly is crucial for that authentic Chettinad flavour.
• Ghee matters: Seriously, don’t skimp on the ghee! It adds so much richness.
• Taste as you go: Adjust the spice levels to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and ghee alternatives. It won’t be exactly the same, but still delicious! My friend, Priya, swears by cashew-based yogurt for this.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: Adjust the amount of chilli powder to control the heat. Start with less and add more to taste.
• Festival Adaptations: This is a popular dish for special occasions like Pongal and Tamil New Year. My family always makes a big batch for these celebrations!

Serving Suggestions

Chicken Chettinad is amazing with:

• Steaming hot rice (a must!)
• Parotta (layered flatbread)
• Idiyappam (string hoppers)
• A side of raita (yogurt dip) to cool things down

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 flavours meld together! You can also freeze it for up to 2 months.

FAQs

What is the origin of Chettinad cuisine?

Chettinad cuisine comes from the Chettiar community of Tamil Nadu, known for their lavish hospitality and love of food. Their cuisine is characterized by its bold use of spices.

What is the best type of chicken to use for this recipe?

Bone-in, skin-on chicken pieces are ideal for flavour. Thighs and drumsticks work particularly well.

Can I make the spice paste ahead of time?

Absolutely! You can make the spice paste a day or two in advance and store it in the refrigerator.

How can I adjust the heat level of this curry?

Reduce the amount of chilli powder, or remove the seeds from the dried chillies before roasting.

What is the role of tamarind in Chettinad cuisine?

Tamarind provides a crucial tangy flavour that balances the richness and spice of the dishes. It’s a signature ingredient in Chettinad cooking.

Enjoy! I hope you love this Chicken Chettinad recipe as much as my family does. Let me know how it turns out in the comments below!