Chicken Chettinad: Listen, I’m not gonna lie—I used to think all chicken curries were kinda the same until I had proper Chettinad style at this random roadside place near Madurai years back. The smell hit me before the plate even landed. Pepper, curry leaves, something smoky and deep… I was hooked. Now I make it at home whenever I want to feel like I’m eating something special, not just “chicken again”.
This version is what I do after burning spices twice, making it too watery once, and finally getting it right-ish. Not restaurant perfect, but close enough that my family asks for seconds. Let’s go.
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Why bother with Chettinad when there’s butter chicken?
Because butter chicken is sweet and safe. This one punches you in the face—in a good way. Real Chettinad chicken (from those old Chettiar merchant houses in Tamil Nadu) is dark, almost blackish from the roasted spices, super peppery, and doesn’t drown in tomato gravy. It’s more like the masala hugs the chicken pieces instead of swimming around them.
Goes insanely well with just plain rice. Or tear into it with parotta if you’re feeling fancy. Even idli or dosa works if you’re in that kind of mood.
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Stuff you need (I usually cook for 4–5 people who eat like me)
Chicken part
- 1 kg chicken (with bones yaar, boneless becomes sad and dry) – legs + thighs best
- ½ tsp haldi
- 1–1.5 tsp red chilli powder (I mix Kashmiri + normal)
- 1 heaped tbsp ginger garlic paste
- 3 tbsp dahi (the thicker the better)
- Salt (be generous)
- Half lemon squeeze if you feel like it
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The magic spice mix (roast this fresh or don’t bother)
- 2 tsp dhania seeds
- 1 tsp saunf
- 1 tsp jeera
- 1–1.5 tsp kali mirch (whole, don’t cheat with powder)
- 5–6 whole dry red chillies (break them if you’re scared)
- 2 elaichi
- Small piece dalchini
- 3–4 laung
- 1 star anise (optional but nice)
- Tiny bit kalpasi if you can find it in Siliguri market (smells like forest)
- 2–3 tbsp fresh nariyal grated (frozen packet works in emergency)
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For actual cooking
- 4–5 tbsp oil (coconut oil if you have it, else normal)
- 2 bade pyaz – sliced thin
- 2–3 tamatar – chopped small
- 12–15 kadipatta leaves (split into two parts)
- Another spoon ginger garlic paste
- Salt again
- Dhania patta to throw on top at end
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How I actually cook it (no chef nonsense)
- Marinate chicken first thing. Mix everything, cover, leave it on counter 45 mins or fridge overnight if you’re organised (I’m usually not).
- Roast the spices on low flame in a kadai. No oil. Keep moving them. When they start smelling like “wow this is gonna be good”, add the coconut. Let it go golden—not black. Cool it, then grind. If your mixer is weak, do small batches. I’ve broken blades doing it wrong.
- Heat oil. Throw half the curry leaves first—they pop and make you hungry instantly. Add onions. Fry slow till proper brown (15 mins easy, phone distraction happens).
- Ginger garlic paste next—cook till raw smell bhag jaye. Then tomatoes. Bhuno till oil comes out on sides.
- Dump in marinated chicken. High flame 5–7 mins, keep stirring so it seals a bit and masala sticks.
- Add your fresh ground masala (3–4 big spoons). Mix like your life depends on it. Add ½ cup water max (I like it semi-dry). Cover, low flame, 25–35 mins. Chicken should be soft, falling off bone.
- Taste. Need more salt? More pepper? Add last few curry leaves now for that fresh kick. Coriander on top. Done.
Pro move: Splash of thin coconut milk at the very end if it feels too intense.
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Read More Recipes: How to Make Chicken Biryani at Home – Foolproof Recipe for Beginners & Pros
Things I learned after screwing up a few times
- Bones = flavour. Don’t skip.
- Burnt coconut = bitter curry. Smell it carefully.
- Curry leaves are not garnish—they’re main character. Use fresh ones.
- Next day tastes better. Fact.
- If too spicy for someone, serve with curd on side, not in the curry.
I made this last weekend and my cousin from Kolkata who hates “too much masaledar” stuff still asked for extra rice. That’s victory.
