Chicken Chettinad Curry Recipe Whiskaffair

on Jun 22, 2023, Updated Oct 25, 2023 If you would like to try more South Indian chicken recipes, here are some more that you can make at home: Coconut Curry Chicken, Malabar Chicken Curry, Kerala Style Chicken Stew, Chettinad Pepper Chicken, and Kori Rotti. If you have ever visited Anjappar restaurant in Bangalore, you will know how amazing their Chettinad food is. I love that place, and on every visit to Bangalore, I order in or go to the outlet for a meal. Their Chettinad chicken is one of their specialty. Fiery, spicy, and loaded with flavors from freshly grounded masala, it truly justifies the grandeur of Chettinad cuisine.
After multiple trials at home, I have come up with this recipe that I am also proud of. I didn’t use kalpasi (stone flower), which is an essential ingredient in Chettinad cooking, but trust me, without that, too, the taste was not compromised, and you will not find any difference. If available, add a big pinch while making the masala paste, and if not, skip it. You will be fine.

About Chicken Chettinad Curry

Chettinad Chicken Curry is a fiery, delicious, and aromatic dish from the Chettinad region in Tamil Nadu, South India. Known for its bold flavors and spice-infused preparations, Chettinad cuisine has gained popularity worldwide, and this chicken curry is one of its shining stars. This spicy and robust chicken curry perfectly balances spices, herbs, and tender chicken, resulting in a rich and flavorful gravy. The key to an authentic Chettinad chicken curry is its distinctive spices blend. The curry is typically prepared using a mix of freshly roasted and ground spices, including cinnamon, cloves, fennel seeds, black peppercorns, cumin, Guntur chilies, and coriander seeds. This spice blend and a generous amount of aromatic ingredients, such as curry leaves, ginger, garlic, fresh coconut, and onions, create a complex and tantalizing flavor profile. Serve it with steamed rice, dosa, or appam. It can also be served with Indian breads like naan, phulka or lachha paratha.. I used full chicken cut into pieces, but you can use only legs or legs with thighs. If you are not a fan of bone-in chicken, you can use boneless chicken, too. You will need salt and freshly squeezed lime juice to marinate the chicken.

To Make The Chettinad Masala Paste

Whole Spices – You will need coriander seeds, cumin seeds, fennel seeds (saunf), white poppy seeds (khus khus), cinnamon (dalchini), star anise (chakri phool), green cardamoms (hari elaichi), black peppercorns (kali mirch), and cloves (laung). You will also need garlic cloves, grated fresh coconut, and whole-dried Guntur red chilies. This curry gets its fiery, spicy flavor from the use of Guntur chilies. However, if they are not available, you can use any spicy dried red chilies. Guntur chilies, also known as Guntur Sannam or Guntur Mirchi, are a variety of chili peppers originating from the Guntur district in Andhra Pradesh, India. They are widely renowned for their intense heat and pungency, making them a staple ingredient in Andhra cuisine, which is known for its fiery flavors. Guntur chilies are considered one of the hottest chili varieties in the world. The authentic Chettinad chicken recipe adds a spice called Kalpasi (stone flower). If it is available, add a big pinch and other whole spices for a very earthy and unique flavor.

For The Curry

Oil – Use any neutral-flavored cooking oil to make the curry. I used canola oil. Spice Powders – This recipe requires only two spice powders: turmeric powder and Guntur red chili powder. If Guntur chili powder is not available, then use any other spicy chili powder. Others – You will also need curry leaves, shallots, ginger garlic paste, fresh tomatoes, green chilies, tamarind paste, and cilantro.

3 tsp whole coriander seeds 1 tsp cumin seeds 2 tsp fennel seeds 2 tsp white poppy seeds 3-4 cloves peeled garlic 1-inch piece of cinnamon 1 whole star anise 3-4 whole green cardamoms 2 tsp whole black peppercorns 1 teaspoon whole cloves 10-12 dry Guntur red chilies

Dry roast on medium heat for 1 minute, until the spices are fragrant, stirring continuously. Remove the roasted spices on a plate and keep them aside. Once the oil is hot, add 15-20 whole curry leaves and 1 and ½ cups of thinly sliced shallots and fry until they turn lightly brown, stirring frequently. Add 1 tablespoon ginger garlic paste and cook until the shallots are nicely browned. Add the following and cook for 3-4 minutes.

Chettinad masala paste 1 and ½ cups of finely chopped tomatoes 3-4 green chilies (slit into half)

Now add 1 cup of water and mix well. Reduce the heat to low. Cover the pan with a lid and cook for 40-45 minutes until the chicken is cooked well, stirring a few times. Serve hot.