Ingredients

• 1 kg chicken, curry cut
• 3 tbsp gingelly oil (or vegetable oil)
• Salt to taste
• Water, as required

• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 6–8 dried red chillies
• 1 tsp black peppercorns
• 4 cloves
• 1 inch cinnamon stick
• 2 green cardamom
• 2 tbsp grated coconut

• 2 large onions, finely chopped
• 2 tomatoes, finely chopped
• 2 tbsp ginger-garlic paste
• 2 sprigs curry leaves
• ½ tsp turmeric powder

Instructions

1. Prepare Ingredients: Clean and wash chicken pieces thoroughly. Chop onions and tomatoes and keep all spices ready.
2. Roast the Spices: Dry roast coriander seeds, cumin, fennel, red chillies, peppercorns, cloves, cinnamon, and cardamom until aromatic. Add coconut and roast lightly.
3. Grind Chettinad Masala: Cool the roasted spices and grind into a smooth paste using little water.
4. Heat Oil & Temper: Heat oil in a heavy pan. Add curry leaves and let them crackle.
5. Sauté Onions: Add chopped onions and sauté until deep golden brown.
6. Add Tomatoes & Masala: Add ginger-garlic paste, tomatoes, turmeric, and cook until oil separates.
7. Add Chicken & Masala Paste: Add chicken pieces and ground Chettinad masala. Roast for 8–10 minutes until well coated.
8. Cook & Serve: Add water, cover, and cook until chicken is tender and gravy thickens. Serve hot.

Why You’ll Love This Recipe

• Authentic Chettinad flavour
• Freshly ground spice masala
• No cream or cashews
• Bold and aromatic
• Perfect for spice lovers

Common Mistakes

• Using ready-made garam masala
• Overcooking coconut
• Adding too much water
• Skipping spice roasting

Variations

Chettinad Pepper Chicken: Increase black pepper and reduce chillies.
Dry Version: Reduce water and cook till semi-dry.
Mutton: Replace chicken with mutton and slow cook longer.

Personal Note

Chettinad Chicken Curry was a revelation for me when I first cooked it. The aroma of freshly roasted spices filled the kitchen and instantly transported me to South India. It’s a dish that truly rewards patience.