South Indian dry curry with roasted spices, black pepper, and tender chicken chunks.
Chettinad chicken hails from the Chettinad region of Tamil Nadu, known for its bold, fearless approach to spice. Chicken is cooked with a complex spice blend that includes freshly roasted and ground spices like black pepper, coriander, and fenugreek, along with shallots and coconut. The result is a dry curry (though it has some oil and sauce) that's fragrant, intensely aromatic, and not for the faint of palate. It's often served with appam (rice pancakes) or biryani.
Serves 4
Dry roast black peppercorns, coriander seeds, fenugreek seeds, and cloves in a pan until fragrant, about 2 minutes. Cool and grind to a coarse powder.
Soak coconut (fresh or desiccated) with a bit of water and grind into a paste along with the spice powder, shallots, and green chili.
Heat oil in a pot. Add chicken and cook until edges brown, about 5 minutes. Add the spice paste and cook 10 minutes, stirring often until chicken is coated.
Add turmeric, salt, and a splash of water. Simmer 15–20 minutes until chicken is cooked through and the curry is thick and clings to the chicken.
Roasting whole spices before grinding brings out their essential oils and creates depth.
This curry is meant to be spicy; adjust chili level to your tolerance.
The paste should coat the chicken; if it's too wet, simmer longer uncovered.
Make with shrimp for a lighter version
Add potatoes and other vegetables
Serve with appam or dosa
Keeps 3 days refrigerated. Flavors deepen on the second day.
Chettinad cuisine comes from the Chettinad region of Tamil Nadu and is known for its bold, spicy preparations. Chettinad chicken has become one of the region's most famous dishes and represents the fearless approach to spice in South Indian cooking.
Use fewer green chilis, reduce the peppercorns, and add more coconut paste to balance the heat with creaminess.
You can, but making it fresh with roasted spices gives superior flavor and aroma.
Per serving · 4 servings total
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