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Indian Chicken Chettinad

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Chicken Chettinad in a dark aromatic gravy with curry leaves and rice. 
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Chicken Chettinad is a South Indian curry known for toasted spices, curry leaves, black pepper, and a deep, aromatic gravy.

Toast the whole spices before grinding them, then simmer the chicken gently so the sauce becomes fragrant and concentrated without losing its texture.

Toast the spices over medium heat and remove them as soon as they smell nutty; burned spices will make the curry bitter.

Serving Suggestions

Serve with steamed rice, parotta, or another soft flatbread, plus sliced red onion and lime.

Chicken Chettinad being spooned beside steamed rice in a metal thali.

Recipe Notes

The curry tastes even better after resting for 10 minutes. Refrigerate leftovers for up to three days and loosen with a splash of water when reheating.

Chicken Chettinad in a dark aromatic gravy with curry leaves and rice. 

Indian Chicken Chettinad

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Tender chicken simmered with toasted Chettinad spices, curry leaves, coconut, and tomato.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken
  • 2 lb boneless chicken thighs, cut into chunks
  • 1/4 cup neutral oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 large tomatoes, chopped
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup water
  • 10 pieces fresh curry leaves
Chettinad Spice Blend
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp black peppercorns
  • 1 tsp paprika
  • 1/2 tsp ground turmeric
  • 1 tsp Kashmiri chili powder
  • 1 tsp kosher salt

Equipment

  • Heavy skillet
  • Spice grinder
  • Large saucepan
  • Wooden spoon

Method
 

Toast and Grind:
  1. Toast the coriander, cumin, fennel, peppercorns, paprika, turmeric, and chili powder in a dry skillet until fragrant, about 2 minutes.
  2. Cool briefly, then grind the spices to a coarse powder.
Build the Curry:
  1. Heat the oil in a large saucepan. Cook the onion until softened and lightly golden, 8 to 10 minutes.
  2. Add the garlic, ginger, and ground spice blend. Stir for 1 minute, then add the tomatoes and curry leaves.
  3. Add the chicken and salt. Cook until the chicken is coated and lightly browned, about 5 minutes.
Simmer and Serve:
  1. Pour in the coconut milk and water. Cover and simmer gently until the chicken is cooked through and the gravy is thick, 20 to 25 minutes.
  2. Rest for 10 minutes, then serve with steamed rice and sliced onion.

Nutrition

Calories: 560kcalCarbohydrates: 15gProtein: 43gFat: 37gSaturated Fat: 12gCholesterol: 190mgSodium: 780mgFiber: 4gSugar: 7g

Notes

  • Keep the curry at a gentle simmer so the chicken stays tender.
  • Use fresh curry leaves for the most characteristic aroma.

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