Chicken Chettinad is a bold Tamil Nadu curry known for black pepper, fennel, curry leaves, coconut and the earthy depth of kalpasi. The masala should be thoroughly cooked before the chicken is added so its spices taste rounded rather than raw.
Spiced Right Chettinad Masala includes kalpasi, marathi moggu, poppy seed and the whole-spice complexity associated with the regional style.
Chicken Chettinad Ingredients
- 1.5 kg chicken, curry cut
- 5 onions (about 250 g), chopped
- 2 tsp fennel seeds
- 1 cinnamon stick
- 7–9 green cardamom pods
- 5 cloves
- 40 g ginger-garlic paste
- 350 g tomato puree
- 300 g roasted coconut paste or coconut milk
- 3 tbsp Spiced Right Chettinad Masala
- 1 tbsp red chilli powder
- 2 sprigs curry leaves
- Fresh coriander and salt to taste
How to Make Chicken Chettinad
- Bloom the spices: Heat 2 tablespoons oil in a heavy pan. Add cinnamon, cardamom, cloves and fennel seeds.
- Cook the onion: Add the onion and curry leaves and cook until the onion turns golden.
- Build the curry base: Add ginger-garlic paste and cook until aromatic. Add tomato puree and coconut paste, then cook until thickened.
- Cook the masala: Add Chettinad Masala, red chilli powder and a little water. Cook until the oil begins to separate from the mixture.
- Add the chicken: Add chicken and salt, cover and cook until the chicken is tender and fully cooked. Add water only as required.
- Finish: Garnish with coriander and fried curry leaves. Rest for 10 minutes before serving.
Tips for Authentic Chettinad Flavour
- Cook the onion and tomato base patiently; undercooked tomato makes the curry sharp.
- Kalpasi has a powerful earthy aroma, so a balanced regional blend is easier than adding it separately.
- Use roasted coconut paste for a thicker curry or coconut milk for a smoother one.
- Black pepper and chilli make this naturally hot; adjust the extra red chilli powder first.
What to Serve with Chicken Chettinad
Serve with steamed rice, parotta, appam, dosa or chapati. A mild cucumber or onion raita works well alongside the peppery curry.
Frequently Asked Questions
What makes Chicken Chettinad different?
Its flavour comes from a layered mixture of black pepper, fennel, whole spices, curry leaves, coconut and kalpasi rather than chilli alone.
Can I substitute the chicken?
Yes. Use mutton, mushrooms, paneer, potatoes or mixed vegetables and adjust the cooking time accordingly.
Is Chicken Chettinad very spicy?
Traditionally, yes. Reduce the additional red chilli powder for a milder result while retaining the aromatic spice blend.
Shop the blend: Chettinad Masala