Experience the bold flavors of South India with Chicken Chettinad. This authentic dish, hailing from Tamilnadu's Chettinad cuisine, is renowned for its unique Chettinad masala blend. Aromatic and flavorful, it pairs perfectly with a variety of dishes, from parotta to biryanis.
Heat a pan over medium heat and add bay leaves, cinnamon sticks, cloves, star anise, javitri, kalpasi, dry red chilies, coriander, fennel, and cumin seeds. Sauté until they become aromatic without any signs of burning.
Reduce the heat to low and add shredded coconut. Continue to sauté until it becomes fragrant.
Transfer this mixture to a blender and grind it into a smooth powder. Reserve it for later use.
To Prepare Chettinad Chicken Curry
Begin by heating oil in a pan over medium heat. Add fennel, cumin seeds, peppercorn, and curry leaves. Sauté them until they release their rich flavors and aroma.
Next, add the finely chopped onions and continue to sauté until they become soft and translucent. This forms the flavorful base of your curry.
Introduce ginger-garlic paste, red chili powder, turmeric, and the Chettinad masala powder you've prepared earlier. Give everything a good mix, allowing the spices to coat the onions and infuse their flavors into the dish.
Add the diced tomatoes to the pan and sauté until they turn mushy. This step adds a delightful tanginess to the curry.
Incorporate the chicken pieces into the pan, along with a pinch of salt. Ensure that the chicken gets well-coated with the aromatic spice mixture.
Cover the pan with a lid and let the chicken cook for about 7 to 10 minutes. This helps the chicken start to tenderize and absorb the flavors.
Uncover the pan, give the mixture a quick stir, and pour in some water. This ensures that there's enough moisture for the chicken to cook further and achieve a perfect tenderness.
Once again, cover the pan with a lid and let the chicken simmer for another 10 minutes or until it reaches the desired tenderness. The lid helps trap the flavors and juices.
Remove the lid, garnish your Chettinad Chicken Curry with fresh curry leaves for an added burst of aroma, and continue simmering until the curry thickens and leaves oil from its sides. Your mouthwatering Chettinad Chicken Curry is now ready to be enjoyed.
To Serve
Pair your Chettinad Chicken Curry with steamed rice, biryanis, or your favorite bread for a delightful and satisfying meal. For additional pairing ideas, refer to the serving suggestions section.
Notes
Here are some essential tips to perfect your Chettinad Chicken:
Ingredients and Preparation:
Fresh Ingredients: Use fresh chicken and spices for the best flavor. Freshly ground spices, in particular, can make a significant difference in the aroma and taste of the curry.
Perfectly Roasted Spices: The key to authentic Chettinad Chicken is in roasting the Chettinad masala spices just right. Be careful not to overcook them, as this can lead to a bitter taste in the curry.
Use of Sesame Oil: Traditional Chettinad Chicken curry is best with sesame oil for its unique flavor, but you can also use canola, coconut, or groundnut oils. These alternatives offer versatility while still creating a delicious dish.
Skip Coconuts: If coconut isn’t available or you prefer not to use it, simply omit it while roasting the spices. This minor change alters the flavor slightly, but the dish remains delicious.
Curry Leaves for Aroma: Incorporating curry leaves during seasoning and adding them as a garnish at the end enhances the dish with a distinct aroma that's characteristic of Chettinad Chicken.
Cooking Techniques and Variations:
Control the Heat: Chettinad cuisine is known for its heat. Adjust the amount of chili and pepper according to your spice tolerance.
Slow Cooking: If time permits, cook the curry on a low flame for a longer duration. This slow cooking process allows the chicken to absorb the flavors more deeply.
Consistency of Gravy: Keep an eye on the consistency of the gravy. If it's too thick, add a little water; if too thin, let it simmer for a few more minutes.
Resting Time: Once cooked, let the curry rest for a few minutes before serving. This helps the flavors to settle and blend together.
Use Store-Bought Masala Powder: For a quicker version, you can use ready-made Chettinad masala powder. This saves time on roasting and grinding spices and is particularly handy when making the curry in an Instant Pot.
Green Chilies and Cashew Nuts: In Karaikudi, a town in the Chettinad region, they add green chilies and cashew nuts to the curry, offering a different flavor profile.
Dry or Fry Form: Transform Chettinad Chicken into a dry or fried dish. Popular variations include Chicken Sukka and Chicken Vindaloo. Vindaloo, while different, shares a similar spicy and tangy flavor profile.
Cooking Methods: This Chettinad Chicken recipe is adaptable for various cooking methods. While I've used a regular pan, you can also easily make it in a pressure cooker or an Instant Pot. I've provided Instant Pot instructions below for added convenience.