This Chettinad Chicken Curry is a beautifully layered, spicy, coconut-y, herby curry. Serve with rice, dosa, or roti, for a meal that’s delicious and unforgettable!
If there’s one chicken curry that never fails to impress me, it’s this Chettinad Chicken Curry. When you make this at home, there’s something magical about the way your whole kitchen comes alive with the smells of pepper, curry leaves, and that nutty coconut. aroma fills up every corner.
This recipe has strong spicy flavors but it’s also comforting in the way only homemade food can be. A slow-roasted spice paste and a touch of coconut bring everything together into a rich curry that’s perfect for when you want something hearty and deeply satisfying.
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Chicken Chettinad Curry Ingredients
- Chicken: Bone-in thigh chicken pieces work best as they give a richer flavour and thicker gravy.
- Coconut oil: For that nutty, authentic South Indian flavors. You can use a neutral-flavored oil or ghee in a pinch, but it will alter the flavors slightly.
- Whole spices: Mustard seeds, fennel seeds, and curry leaves for an earthy fragrance.
- Aromatics: Sliced sambar onions (or shallots), green chilli, red chilli, and ginger-garlic paste.
- Tomato puree: To bring slight sweetness and tang.
- Chettinad spice paste: Freshly ground cumin seeds, coriander seeds, dried red chillies, black pepper, fennel seeds, cinnamon, green cardamoms, and grated coconut; this is what gives the curry its peppery kick.
- For finishing: Chopped coriander leaves and a final handful of curry leaves.
Richa’s Top Tips
- Take your time with the spice paste: Slowly roast the spices and coconut till they smell nutty and just start to change colour.
- Grind it fine: A smooth spice paste gives you that restaurant-style curry texture that coats every piece of chicken beautifully.
- Avoid chicken breast: I would highly recommend opting for bone-in chicken thigh pieces for a more flavorful gravy. However, avoid breast pieces as they cannot withstand the longer cooktime and tend to become dry and stringy.
- Don’t rush the simmer: Once everything’s in, let it bubble away gently. The chicken turns tender, and the flavours come together perfectly.
Frequently Asked Questions
It’s all about the freshly roasted spices. The unique blend of coconut, black pepper, fennel, and curry leaves gives it an earthy flavour that’s spicy but perfectly balanced.
Traditionally, yes. It’s meant to have a good kick from black pepper and dried red chillies. But you can easily tone it down by using fewer chillies or milder varieties like Kashmiri red chillies.
Madras curry usually has more tomatoes and relies on pre-made curry powder. Chettinad curry, on the other hand, is made with freshly roasted and ground whole spices, giving it a more layered flavour.
Yes, boneless chicken thighs work great if you prefer something quicker to cook. Just reduce the simmering time slightly so it doesn’t dry out.
Storage Tips
- Fridge: You can store leftover Chettinad Chicken Curry in an airtight container for up to 3 days. The flavours actually deepen over time, so it tastes even better the next day.
- Freezer: You can freeze the curry for up to a month. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
- Reheating: Warm the curry gently on the stovetop, adding a splash of water or coconut milk if it’s thickened in the fridge. Avoid high heat, slow reheating helps keep the chicken tender.
- Tip: If you’ve made a big batch, store the chicken and gravy separately. It keeps the texture just right when you reheat.
Serving Ideas
This spicy, rich curry deserves sides that balance and complement its strong flavours. Here are some of my favourite pairings to make it a complete South Indian-style meal:
- Over Steamed Rice: Simple basmati or sona masoori rice lets the flavours of the curry shine through.
- With Coconut Rice: Doubles up on the coconut goodness and adds a subtle sweetness that balances the spice.
- With Lemon Rice: A bright, citrusy side that lifts the warmth of the curry beautifully.
- With Ragi Dosa: A light, earthy pairing that turns this into a wholesome weekend lunch.
- Alongside Appams: The soft, lacey texture of appams works beautifully with the thick, spiced gravy.
- With Idiyappam (String Hoppers): A classic Chettinad-style pairing that soaks up all the delicious gravy.
- With Chapati or Phulka: If you prefer a simple bread option, this makes for an easy, comforting meal.
Customisation Ideas
- Make it richer: Stir in a bit of thick coconut milk or ghee toward the end for a creamy, slightly luxurious version that’s perfect for special occasions.
- Add veggies: Potatoes, mushrooms, or even drumsticks soak up the spicy Chettinad masala beautifully and make the curry more hearty.
- Use the spice paste elsewhere: The Chettinad masala is so versatile! Try it with paneer, prawns, or boiled eggs for a quick variation that’s just as flavourful.
- Swap the protein: If you’re not in the mood for chicken, this masala works equally well with mutton, fish, or tofu. Just adjust the cooking time to suit the protein.
Did You know?
Chettinad cuisine comes from the Chettiar community of Tamil Nadu, known for its vivid use of freshly ground spices and complex flavours. It’s one of the spiciest and most aromatic cuisines in India, with each household often blending its own secret masala mix.
Interestingly, traditional Chettinad curries were always cooked in clay pots over firewood, which gave them that signature smoky depth. And while chicken Chettinad is now famous across restaurants, the original versions often featured local meats like quail or crab!
This curry is a reminder on how simple ingredients can turn into something special with just a little time and care. The freshly ground spices, coconut, and curry leaves come together to create that unforgettable Chettinad aroma that lingers long after the meal.
Once you make it from scratch, you’ll see why people love this curry so much. Don’t forget to tag @my_foodstory on Instagram when you try it!!
Chettinad Chicken Curry
Ingredients
- 500 grams chicken bone-in, curry cut
- ½ teaspoon turmeric powder
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- ½ teaspoon fennel seeds or saunf
- 3 – 4 sprigs curry leaves divided
- 25 sambar onions approx. ¾ cup thinly sliced
- 1 green chilli slit
- 1 red chilli whole
- 1 teaspoon ginger garlic paste
- ¼ cup tomato puree
- ¾ teaspoon salt
- 1 – 1 ¼ cup water divided
- 1 tablespoon chopped coriander leaves
spice paste
- 1 tablespoon cumin seeds or jeera
- 1 tablespoon coriander seeds or dhaniya
- 6 byadgi or kashmiri red chillies dry
- 1 teaspoon black pepper whole or kali mirch
- ½ teaspoon fennel seeds or saunf
- 1 inch cinnamon
- 4 green cardamoms
- ¼ cup grated coconut
- ¼ – ½ cup water
Instructions
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Marinate chicken with turmeric powder and set aside.500 grams chicken, ½ teaspoon turmeric powder
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Add all the ingredients under spice paste except water and dry roast on a low flame for 3-4 minutes till they start smelling nutty and the coconut is a light golden. be careful not to burn the spices. grind with ¼ – ½ cup of water into a fine paste.1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 6 byadgi or kashmiri red chillies, 1 teaspoon black pepper, ½ teaspoon fennel seeds, 1 inch cinnamon, 4 green cardamoms, ¼ cup grated coconut, ¼ – ½ cup water
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in a pan, heat coconut oil and add mustard seeds and fennel seeds. Once they start crackling, add 3 sprigs of curry leaves, onions, green chilli, red chilli and ginger garlic paste. Cook until the onions are a light pink. add the ground spice paste and cook for 5-7 minutes. Add tomato puree and cook for 5-6 minutes till the rawness goes & oil separates from the masala.2 tablespoons coconut oil, 1 teaspoon mustard seeds, ½ teaspoon fennel seeds, 3 – 4 sprigs curry leaves, 25 sambar onions approx. ¾ cup, 1 green chilli, 1 red chilli, 1 teaspoon ginger garlic paste, ¼ cup tomato puree
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Add marinated chicken and saute for 2 minutes. Add ¼ cup of water and salt, cover and cook on low for 15 minutes till the chicken is cooked well. Keep checking the gravy every 5-6 minutes as it tends to stick to the bottom of the pan. If so, add 2-3 tablespoons of water and continue cooking.1 – 1 ¼ cup water, ¾ teaspoon salt
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garnish with the remaining 1 sprig of curry leaves and chopped coriander leaves.1 tablespoon chopped coriander leaves
Notes
- I prefer coconut oil for this recipe, but you use an oil of your choice or even ghee
- Feel free to increase or reduce the number on chillies based on your preference
- It is best to use chicken with bone for this recipe. You can look for something called curry cut which works best.
Nutrition
This article was researched and written by Harita Odedra.
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