If you’re in the mood to stay in this Sunday, why not indulge in the vibrant and traditional flavors of South India with a homemade Chicken Chettinad? This dish is a true representation of the Chettiar community’s culinary craftsmanship from Tamil Nadu, blending an array of spices to create a bold and aromatic profile that will delight your taste buds. The Chicken Chettinad is known for its intense spiciness, balanced perfectly by the earthy sweetness of coconut, offering a unique taste of India’s culinary heritage while appealing to modern preferences for strong and intricate flavors.
Whether enjoyed on its own or served alongside steamed rice, dosa, appam, or parotta, this dish’s flavorful gravy is best complemented by a cooling salad or raita to balance the heat. If you’re feeling too relaxed to venture out this Sunday, bring the rich and robust tastes of the Chettinad region into your kitchen by following this authentic recipe for Chicken Chettinad.
Ingredients:
- 1kg Chicken Curry Cut
- 100ml Sunflower Oil
- 5gm Turmeric
- 10ml Lemon Juice
- 150gm Onion, chopped
- 100gm Tomato, chopped
- 10gm Ginger Garlic Paste
- 150gm Coconut Milk
- Chopped Coriander
- 10gm Tamarind
- 5gm Mustard Seeds
- Few Curry Leaves
Ingredients for Chettinad Masala:
- 50gm mix of Kapok Buds, Cumin Seeds, Fennel Seeds, Cinnamon, Bay Leaf, Star Anise, Green Cardamom, Black Cardamom, Clove, Mace, Dry Red Chili, Black Pepper, Guntur Chili, Fenugreek Seeds
- 250gm Grated Coconut
- 10gm Poppy Seeds (Khus Khus)
Method to Prepare Chettinad Masala: Begin by dry roasting all the spices listed under “For Chettinad Masala” until their fragrance is released. Add the grated coconut and poppy seeds, and continue roasting until the mixture turns golden brown. Allow it to cool before grinding into a fine powder.
Method to Marinate Chicken: Marinate the chicken with turmeric and lemon juice, then set it aside for 30 minutes to absorb the flavors.
Method to Cook Chicken: Heat sunflower oil in a large pan. Add mustard seeds and curry leaves, allowing them to splutter. Next, add the chopped onions and sauté until they become golden brown. Incorporate the ginger garlic paste and cook until the raw aroma disappears. Add the chopped tomatoes and cook until they soften. Stir in the prepared Chettinad Masala, then add the marinated chicken, cooking until it is seared on all sides. Pour in the coconut milk and tamarind, mixing everything well. Cover the pan and let it simmer until the chicken is fully cooked and the flavors have melded together. Garnish with chopped coriander before serving.
