Chicken Chettinad Recipe – Spicy South Indian Pepper & Masala Delight

Last Updated on 4 months by Neha Deshmukh

Chicken Chettinad Recipe – Spicy South Indian Pepper & Masala Delight

Hey everyone! If you’re anything like me, you love a good curry. And let me tell you, this Chicken Chettinad is something special. It’s a fiery, flavourful dish from the Chettinad region of Tamil Nadu, and it’s quickly become a favourite in my kitchen. I first made this for a friend’s birthday, and it was a huge hit – everyone raved about the complex spice blend! Get ready to experience a truly authentic taste of South India.

Why You’ll Love This Recipe

This isn’t just another chicken curry. Chicken Chettinad is known for its bold, robust flavours. It’s a beautiful balance of spicy chilies, fragrant spices, and a hint of sweetness. Plus, the slow-cooked method makes the chicken incredibly tender. Trust me, once you try this, you’ll be hooked! It’s perfect for a weekend dinner or when you want to impress your guests.

Ingredients

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

• 1/2 kg Chicken
• 1/2 tsp Red chilli powder (for marination)
• 1/2 tsp Pepper Powder (for marination)
• 1/4 tsp Turmeric powder (for marination)
• 1 tsp Grated ginger & garlic (for marination)
• Salt (to taste, for marination)
• 1 cup Pearl onion
• 4 medium Onion
• 1/2 – 3/4 tbsp Grated ginger & garlic (for the masala)
• 1.5 tsp Red Chilli powder
• 1/2 tsp Pepper powder
• 1/2 – 3/4 tbsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Fennel powder
• 1/2 tsp Garam Masala
• 1 tsp Meat masala
• 1 med – big Tomato
• 1 medium Potato
• 1 cup Water
• Coconut oil / ghee (as needed)
• Curry leaves (a handful)

Ingredient Notes

Let’s talk spices! The Chettinad cuisine is famous for its unique spice blend. Fennel seeds are a must – they add a lovely sweetness and aroma. Don’t skip them!

You can use either coconut oil or ghee for cooking. Coconut oil is more traditional in this region, giving it a distinct flavour. But ghee adds a richness that’s also delicious. I often use ghee when I want a slightly more luxurious taste.

And about the meat masala – it’s a blend readily available in Indian grocery stores. It adds a depth of flavour that’s hard to replicate with individual spices. If you can’t find it, you can try substituting with a mix of garam masala, cumin powder, and a pinch of cloves.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken pieces with 1/2 tsp red chilli powder, 1/2 tsp pepper powder, 1/4 tsp turmeric powder, 1 tsp grated ginger-garlic, and salt. Give it a good mix and let it sit for about 15 minutes. This helps the flavours really penetrate the chicken.
2. Now, heat a generous amount of coconut oil or ghee in a pan. Add the pearl onions and sauté until they turn golden brown. Then, add the sliced onions and caramelize them on low heat until they’re a beautiful dark brown. This takes patience, but it’s so worth it for the flavour!
3. Once the onions are caramelized, stir in the remaining grated ginger-garlic paste and cook until fragrant. Then, add the 1.5 tsp red chilli powder, 1/2 tsp pepper powder, 1/2 – 3/4 tbsp coriander powder, 1/4 tsp turmeric powder, 1/2 tsp fennel powder, 1/2 tsp garam masala, and 1 tsp meat masala. Fry this spice mixture for a few minutes until the oil starts to separate. This is key to developing the flavour.
4. Next, add the chopped tomatoes and a handful of curry leaves. Cook until the tomatoes soften and break down.
5. Add the cubed potatoes and the marinated chicken to the pan. Sauté everything together for about 5 minutes, ensuring the chicken is coated in the masala.
6. Pour in 1 cup of water, bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer until the chicken is tender and the masala coats the pieces beautifully. You want the sauce to thicken and almost disappear – no gravy remaining! This usually takes around 30-40 minutes.
7. (Optional) For a little extra crunch, you can garnish with fried potato wedges. My kids love this!

Expert Tips

• Don’t rush the onion caramelization. Low and slow is the way to go.
• Adjust the amount of chilli powder to your spice preference.
• Make sure the chicken is fully cooked before serving.

Variations

• Spice Level: For a milder flavour, reduce the amount of red chilli powder. For a hotter kick, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Pongal and Tamil New Year celebrations.
• Slow Cooker: You can adapt this recipe for a slow cooker! Sauté the onions and spices as instructed, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Serving Suggestions

Serve this Chicken Chettinad hot with fluffy rice, fragrant pulao, or warm roti. A side of raita (yogurt dip) can help cool down the spice if needed. It also pairs wonderfully with a simple vegetable side dish like beans poriyal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

1. What is the origin of Chettinad cuisine and what makes it special?

Chettinad cuisine comes from the Chettinad region of Tamil Nadu, known for its wealthy merchant community. It’s special because of its liberal use of spices – especially fennel, star anise, and marathi mokku – and its focus on non-vegetarian dishes.

2. Can I use store-bought Chettinad masala powder? If so, how much?

Yes, you can! If using store-bought Chettinad masala powder, start with about 2-3 tablespoons and adjust to taste. You might need to reduce the amount of individual spices accordingly.

3. What type of rice or bread pairs best with Chicken Chettinad?

Basmati rice is a classic pairing. But you can also use jeera rice (cumin rice) or parboiled rice. Roti or naan bread are also great options for soaking up the flavourful sauce.

4. How can I adjust the spice level of this dish?

Reduce the amount of red chilli powder for a milder flavour. Add a pinch of cayenne pepper or a finely chopped green chilli for extra heat.

5. Can this recipe be made ahead of time?

Yes! You can marinate the chicken and prepare the masala paste a day in advance. Store them separately in the refrigerator and combine them when you’re ready to cook.

6. What is the best way to caramelize onions for this recipe?

Patience is key! Use medium-low heat and stir frequently. The onions should slowly turn golden brown and then a deep, rich brown colour. This process can take 30-40 minutes.

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