Simple chicken gravy from South India's popular chettinad cuisine. Cooked in flavorful, freshly ground mixture of spices

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 3 · 3 people
  • Category: Main Course
  • Cuisine: South Indian

Ingredients

  • ½ kg (1.1 lbs.) chicken ((bone-in is best))
  • ⅛ teaspoon turmeric
  • ¼ teaspoon red chili powder
  • 1 tablespoon lemon juice (or yogurt)
  • 1 tablespoon ginger garlic paste ((or 4 garlic cloves + 1 inch ginger))
  • ½ teaspoon sea salt
  • 2 to 3 tablespoons oil ((gingelly oil if preferred, divided))
  • 1 bay leaf ((optional))
  • 1 cup (1 large) onions ((finely chopped or sliced shallots))
  • 1½ cups (2 medium) tomatoes ((finely chopped or pureed))
  • 2 sprigs curry leaves ((divided))
  • ½ to 1 cup hot water ((start with lower amount))
  • 4 to 5 (4 grams) dried red chilies ((refer notes, substitute - 1 tsp red chili powder))
  • 1 tablespoon (6 grams) coriander seeds
  • 1 teaspoon (3 grams) fennel seeds
  • ¾ teaspoon (2 grams) cumin seeds
  • ½ teaspoon (1 gram) pepper corn
  • 5 (1 gram) green cardamoms ((elaichi))
  • 1 inch (1.5 grams) cinnamon stick
  • 4 cloves
  • 1 small star anise ((or 2 to 3 petals))
  • 1 small piece stone flower ((kalpasi/ dagad phool))
  • ¼ cup (35 grams) coconut ((grated, fresh or frozen, or unsweetened shredded))
  • 8 cashews ((or 1 tbsp roasted chana dal or white poppy seeds))

Method

Make Chettinad Masala

  1. Marinate chicken with chili powder, turmeric, salt, ginger garlic and lemon juice or yogurt. Cover and rest aside until needed.
  2. To a pan, add red chilies, cinnamon, cloves, star anise, dagad phool, black pepper corn, fennel seeds, cumin seeds, coriander seeds and cardamoms.
  3. Heat on a medium flame for 2 mins. Reduce to low and roast until crunchy and golden, for 7 to 8 mins. Do not burn and keep stirring constantly. Remove to cool down.
  4. Add coconut, half of the curry leaves and half tablespoon oil to the same pan and roast until light golden, for 7 to 8 mins. Turn off.
  5. Transfer all the roasted spices and make a fine powder. Your chettinad masala is ready. To make the paste, add coconut, curry leaves and cashews if using to the same grinder jar. Pour half cup cold water and make a super smooth paste. This is Chettinad masala paste.

How to make Chicken Chettinad

  1. Heat oil in a pan, add bay leaf (optional) and onions. Saute until the onions turn light golden, for 7 to 8 mins.
  2. Add the chicken and fry on a high heat for at least 4 to 5 mins.
  3. Stir in the tomatoes. (and red chili powder if using). Saute until the raw smell of tomatoes is gone and the oil begins to ooze out of the tomatoes.
  4. Stir in the rest of the curry leaves and transfer the ground Chettinad masala paste and hot water.
  5. Mix well and simmer covered until the chicken is cooked through. If the gravy is runny, evaporate some of the liquid by cooking on a high heat. If it's too thick add some hot water. (A meat thermometer inserted in the thickest part of the chicken should read 165 F or 75 C.)
  6. Taste test and adjust salt to your liking.
  7. Serve chicken chettinad gravy with rice, chapatti, idli, dosa and appam.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.