No Fillers
Small-Batch
No Preservatives
Chettinad Masala
Chettinad Masala
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Experience the bold, peppery flavours of Tamil Nadu’s Chettinad kitchens. This blend is complex, fiercely aromatic and deeply layered rather than a generic curry powder carrying a regional name.
- The Chettinad Signature: Black peppercorns, toasted curry leaves, star anise and kalpasi create the smoky, robust character associated with the cuisine.
- Volatile Oils Intact: Roasted in small batches and packed promptly to preserve aroma.
Spice Index: Fiery (5/5)
Best Paired With: Vegetables, chicken, mutton, mushrooms or potatoes.
Region
Spice Index
5/5
Best Paired With
VEGETABLES • CHICKEN • MUTTON • MUSHROOM • POTATOES
Cook with this masala
Chicken Chettinad
Serves 4
Ingredients
1.5 kg curry-cut chicken
5 onions (about 250 g), chopped
2 tsp fennel seeds
1 cinnamon stick
7–9 cardamom pods
5 cloves
40 g ginger-garlic paste
350 g tomato purée
300 g roasted coconut paste or coconut milk
3 tbsp Chettinad Masala
1 tbsp red chilli powder
Curry leaves, coriander and salt to taste
Method
1. Heat oil and fry the cinnamon, cardamom, cloves, fennel, curry leaves and onion until golden.
2. Add ginger-garlic paste, tomato purée and coconut paste or coconut milk; cook well.
3. Add Chettinad Masala, red chilli powder and enough water for the gravy. Cook until the oil begins to separate.
4. Add the chicken and salt. Cover and cook until the chicken is tender.
5. Finish with coriander and fried curry leaves. Serve with rice or paratha.
Chicken can be replaced with mutton, paneer, mushrooms or mixed vegetables.
Chettinad Masala
₹258.00