Chettinad Chicken is a simple and easy-to-make spicy chicken gravy, perfect for home-cooked meals. Full of aromatic spices and bold flavors, this Chettinad Chicken is ideal for lunch or dinner when you crave something hearty and comforting.
📝 Ingredients
For the Spice Paste:
- Oil – 2 tbsp
- Fennel seeds – ½ tsp
- Cumin (Jeera) – ¼ tsp
- Black pepper – ½ tsp
- Garam masala – 2 tsp
- Dry red chilies – 5
- Coriander powder – 2 tsp
- Curry leaves – a few
- Grated coconut – ½ cup
- Kalpasi (Black Stone Flower) – a small piece
For the Gravy:
- Whole spices – as preferred
- Onion – 3, chopped
- Ginger-garlic paste – 1 tbsp
- Curry leaves – a few
- Fennel seeds – ½ tsp
- Tomatoes – 2, chopped
- Turmeric powder – ½ tsp
- Chili powder – 1 tsp
- Coriander powder – 2 tsp
- Salt – to taste
- Water – ½ cup
- Chicken – 500g, cleaned and cut
- Fresh coriander leaves – for garnish
🍳 Instructions
Make the Spice Paste:
1. Heat 2 tbsp oil in a pan.
2. Add ½ tsp fennel seeds, ¼ tsp cumin, ½ tsp black pepper, 2 tsp garam masala, 5 dry red chilies, 2 tsp coriander powder, curry leaves, ½ cup grated coconut, and a small piece of Kalpasi.
3. Fry lightly until fragrant.
4. Let it cool slightly and grind into a smooth paste.
Prepare the Chicken Gravy:
5. Heat 2 tbsp oil in a pan.
6. Add whole spices and sauté for a minute.
7. Add 3 chopped onions and 1 tbsp ginger-garlic paste. Sauté until golden.
8. Add curry leaves, ½ tsp fennel seeds, 2 chopped tomatoes, ½ tsp turmeric powder, 1 tsp chili powder, 2 tsp coriander powder, and salt to taste.
9. Add ½ cup water and let it simmer for 2–3 minutes.
10. Add the chicken pieces and the ground spice paste. Mix well.
11. Cover and cook on medium heat for 15–20 minutes until the chicken is tender.
12. Garnish with fresh coriander leaves and extra curry leaves.
💡 Tips
- For extra flavor, lightly roast the grated coconut before grinding—it gives the gravy a rich, nutty aroma.
- You can substitute chicken with paneer or tofu for a vegetarian version, or add boiled eggs for variety.
- Leftover Chettinad Chicken keeps well in the fridge for 2–3 days. Reheat gently with a splash of water to maintain gravy consistency.
Serving Suggestion:
- Serve hot with steamed rice, chapati, or bread. The flavors are bold yet comforting—perfect for a quick home-style meal.