Chettinad Chicken Curry

Chettinad Chicken Curry is a deeply flavourful, spicy curry from the Chettinad Region of Tamil Nadu, India. It is distinguished by its use of kalpasi (black stone flower – a lichen), red chilies, poppy seeds, fennel seeds, and star anise in the freshly ground masala.

Unfortunately for me, kalpasi is a hard to find ingredient but if you are able to find it or access it, I’ve read that adding a large pinch to the masala mix makes a world of difference. Some versions of the Chettinad chicken use toasted coconut, but I chose not to here as I wanted to highlight the rich spice flavours of the dish.

Indian food is one of my greatest loves because there are SO MANY different kinds of curry and small variations in ingredients can make a crazy difference in the end result. Curry has so much flavour and by following some simple techniques such as making your own masala with toasted whole spices and deeply browning your onions. Building flavour this way completely elevates the dish.

I know this may not be the most authentic Chettinad chicken curry out there, but it’s certainly delicious and far more accessible for those who do not have access to some of the hard-to-find ingredients.

Maybe one day I’ll be able to source all of the hard to find ingredients, but for now I’ll share this delicious curry recipe for you that you should be able to make at home. Trust me, you won’t be disappointed by this Chettinad chicken recipe.

Why You’ll Love This Recipe:

I actually found this recipe because I was looking for a way to use up all the poppyseeds I had in my cupboard without making lemon poppyseed loaf. This recipe suggestion came up and I was sold! I love Indian food, so being given the opportunity to try something completely different was so exciting.

• Unique complex flavour: The flavours in this curry are unique, earthy, and delicious!
• Spicy without being overwhelming: The curry tastes spicy, but doesn’t require actual spicy heat to make it shine. The more chili peppers you add, the hotter it is.
• Makes great leftovers: We eat the ‘bone-in’ pieces with dinner and save the boneless pieces for lunches the next day. The flavour is even more incredible the next day and it freezes well too!

Tips for Best Results:

• Don’t skimp on oil! I know it’s TEMPTING to reduce the oil and save calories, but oil is a necessary ingredient in Indian food as it carries the spices and they will not properly infuse into the food without it. You’re also much more likely to burn your onions/tomato/curry if there isn’t enough oil.
• Toast your spices: This recipe instructs you to toast your spices until fragrant in a small frying pan before blending. This greatly increases the flavour and will result in an incredible tasting masala sauce.
• Brown the onions: So much flavour is developed when you slowly brown and caramelize your onions. It’s basically a requirement in Chettinadu cuisine, so don’t skip it!
• Develop flavour as you cook: Allowing the oil to separate from the curry ensures that the water has completely evapourated and the result is a deeply flavourful curry sauce. It’s an indicator that the spices have been completely absorbed by the ingredients and it is ready to eat.
• Use “curry cut” bone-in chicken. You can either ask your butcher to do this or cut the chicken yourself into 2-3″ pieces. This increases surface area for increased flavour and makes it easier to serve/eat. I noticed a big difference in flavour when using curry cut chicken.
  • I cut the chicken thighs in half by cutting 2/3 of the meat from the bone. Some cut “curry style” chicken through the bone but I prefer this to avoid getting bits of bone in the sauce. With drumsticks, cut a slit on one side along the bone to increase surface area.

To Make Chettinad Chicken Curry

Make the Chettinad Masala

In a small pan, dry roast all the spices for the masala spice over medium heat. Stir frequently until for 2-3 minutes until fragrant. Use 4 lal mirch peppers for mild, 5 for medium, and 6 for spicy.

Remove the spices from the pan and set aside to cool. Once spices have cooled, use a spice grinder to completely blend them up into a powder. Mix with 2 tbsp of water and set aside.

Cook the Chicken Curry

Heat oil over medium-low heat in a large saucepan or medium dutch oven (with matching lid). Once the oil is hot, cook the onions until deeply golden brown, stirring occasionally (7-9 minutes). If it seems to be browning too fast or burning, reduce the heat.

Stir in ginger-garlic paste and cook for 1 minute – stirring constantly. Add in the tomatoes, turmeric, chili powder, and 1 tsp salt. Cook until the oil seperates from the curry (about 5 minutes), stirring occasionally.

Add in the chettinad masala paste and cook for another minute before adding in the chicken pieces and the remaining ¾ tsp salt. Toss well to coat and cook for 5 minutes.

Pour in ½ cup water and add in the bay leaf. Stir well and cover, simmering for 45 minutes, stirring once after 30 minutes.

Finish & Serve

Once the chicken is fully cooked and the oil has separated from the curry, check the sauce for seasoning. Stir in the garam masala and let the curry sit for a couple of minutes before serving.

Garnish with fresh cilantro and serve with rice, naan or roti.

Looking for more Indian food recipes?

• Aloo Gobi: Authentic Indian Potato and Cauliflower Curry
• Easy Red Lentil Curry | Masoor Dal
• The Best Homemade Vegan Garlic Naan