Description
Bold, spicy, and deeply flavorful, Chicken Chettinad is a South Indian classic featuring tender chicken simmered in freshly ground spices and coconut. It’s rich, warming, and unforgettable.
Ingredients
Scale
- 1 kg Chicken (bone-in pieces)
- 3 medium Onions, finely chopped
- 2 medium Tomatoes, chopped
- 6 Garlic cloves
- 1-inch piece Ginger
- 4–5 Dry red chilies
- 1 tsp Black peppercorns
- 1 tsp Fennel seeds
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 4 Cloves
- 3 Green cardamom pods
- 1 small Cinnamon stick
- 1/2 tsp Turmeric powder
- 1/4 cup Grated coconut
- Salt to taste
- 3 tbsp Oil
- Fresh coriander leaves for garnish
Instructions
- Dry roast fennel, peppercorns, coriander, cumin, cloves, cardamom, cinnamon, and red chilies. Grind to a coarse powder.
- Heat oil in a heavy-bottomed pan. Add chopped onions and sauté until golden brown.
- Add ginger and garlic paste. Cook until the raw smell disappears.
- Stir in tomatoes and turmeric. Cook until tomatoes break down.
- Add the ground masala and sauté for 2–3 minutes.
- Add chicken pieces and mix to coat evenly. Cook for 5–7 minutes.
- Add a little water, cover, and simmer until chicken is cooked and tender.
- Add grated coconut and cook for another 5 minutes. Adjust salt.
- Garnish with fresh coriander and serve hot.
Notes
- For extra depth, use mustard oil if available.
- Let the curry rest before serving to deepen flavors.
- Use fresh ground spices for best results.
Nutrition
- Serving Size: 1 plate
- Calories: 370
- Sugar: 4g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg