Chicken Chettinad Masala is a traditional spicy chicken curry from Tamil Nadu. This chicken chettinad recipe is bursting with the spiciness of goontur chillies, whole peppercorns, and plenty of shallots.
The Chettinad Cuisine
In ancient times, the Chettiyars were a wealthy trading community hailing from the Tamil Nadu region in India. They were mainly the whole spice traders. Hence, the heavy influence of spices can be seen in Chettinad Cuisine.
Chicken Chettinad Pepper Masala is the flag bearer of the Chettinad Cuisine and, to a degree, South Indian food recipes.
If there is one dish that food lovers know of, Chettinad Cuisine, Chicken Chettinad Pepper Masala is it! I love this chicken chettinad recipe so much that it was among the first 20 curry recipes I had finalised for my debut cookbook .
The process of making Chicken Chettinad is very similar to other Indian chicken curries – a lot of masala, frying, and patience are involved. But the taste and aroma of Chicken Chettinad leave a long-lasting impression on the culinary senses.
The Chettinad Masala Paste
What makes this chicken curry special is the flavoursome, homemade Chettinad Masala made from scratch.
The key ingredients of Chettinad Masala are – fennel seeds, black peppercorns, cumin seeds, dry red chillies, coriander seeds, ginger, and garlic .
Dry roast the spices briefly and grind to a coarse paste.
I use it as a versatile masala paste to make Chettinad Prawn Curry , Egg Curry, or a rich mutton curry in Chettinad style.
Is this curry spicy?
The answer is YES! The Chettinad Chicken Masala is a spicy curry. If your palate is not accustomed to spices, proceed with caution.
However, you can tone down the spiciness at home by reducing the number of red chillies and peppercorns in the curry paste.
Also, a splash of coconut milk in the curry can help calm the spices’ heat.
Best Cut Of Chicken
To make Chicken Chettinad, the best choice would be bone-in meat pieces . The chicken bones lend a delicious flavour to the curry.
You can use a combination of bone-in chicken thigh and the leg piece.
This curry can be made with boneless, skinless chicken pieces as well. Try to use boneless chicken thighs, which are much juicier and don’t get dry, unlike chicken breast.
If you use boneless chicken breast pieces, try not to use frozen ones and avoid over-cooking them.
How To Make Chicken Chettinad
Start with making the Chettinad Masala Paste. It is a two-step, easy method. Dry roast the spices, and then grind them.
For this chicken chettinad recipe, you do not need to marinate the chicken.
Next, prepare onion and tomato masala by frying for the curry.
Add the Chettinad curry paste, chicken, and salt, slow cook till the meat is tender, and the Chicken Chettinad is ready!
Serving Suggestion
I love relishing Chicken Chettinad Pepper Masala with tomato garlic rasam , parotta or dosa, and steamed white rice. This is my favourite ultimate comfort meal.
You can enjoy Chettinad Chicken with other Indian bread, such as whole wheat paratha, naan , or chapati. It tastes good with jeera rice or coconut rice also.
More Chicken Recipes
- Chilli Chicken
- Chicken Pulao
- Butter Chicken
- Indian Chicken Curry
- Chicken Korma Masala
- Chicken Cheese Balls
Ingredients
- ▢ 500 gram chicken with bone, cut into curry size pieces
- ▢ 1 (an inch in size) piece of cinnamon
- ▢ 2 green cardamom
- ▢ 3 – 4 curry leaves
- ▢ 1 Cup finely chopped onion
- ▢ ½ Cup tomato paste (grind 2 small-size tomato)
- ▢ 1 teaspoon turmeric powder
- ▢ Salt to taste
- ▢ 4 tablespoon gingely oil/coconut oil/mustard oil
Ingredients For The Masala:
- ▢ 1 teaspoon fennel seeds (saunf)
- ▢ 2 teaspoon black peppercorns
- ▢ 1 teaspoon cumin seeds
- ▢ 4 dried red chilies, esp goondu milagai variety
- ▢ 1 teaspoon coriander seeds
- ▢ 4 garlic pods
- ▢ 1 tablespoon chopped ginger
Instructions
Make Chettinad Masala:
- To prepare Chettinad Chicken, first clean, wash and pat dry the chicken pieces with a kitchen towel. Keep aside covered in a bowl.
- Dry roast fennel seeds, black pepper, cumin, red chilies, coriander seeds till fragrant and slightly darkened. Add ginger, garlic, and grind them in a mixer to a smooth paste using little water. Keep aside until required.
Prepare Chicken Chettinad Curry:
- Heat oil in a large kadhai over medium flame. Add the cinnamon, cardamom pods, curry leaves and saute for few seconds till fragrant. Add the chopped onion and saute over low heat till onion is light brown in color.
- Next add the tomato paste, salt, turmeric and fry the masala for 10 minutes or so over low heat. The indication of masala being ready is oil starts separating from it.
- Now add the Chettinad masala paste and stir to combine. Continue to saute the masala scraping the bottom of the kadhai, till the masala takes deep brown color and nicely roasted.
- At this stage add the chicken pieces, salt and stir coat the chicken pieces with the spice mixture. Fry the chicken pieces till they turn pale white in color. Do not add water.
- Cover and cook the chicken over low heat till it releases its juices and full cooked.
- Open the lid, check the chicken for doneness. At this stage, if you want to make gravy, add 1 cup of water or coconut milk, stir, and simmer the curry for 8 – 10 minutes.
- Serve Chicken Chettinad Masala with rice or parotta.
Recipe Notes:
- To make Chettinad chicken curry, the best choice would be bone-in meat pieces . You can use a combination of bone-in chicken thigh, and the leg piece.
- Adjust the number of red chilies and peppercorns in the masala according to personal taste.
- Add coconut milk to flavor the curry and to balance the heat of the spices.
- You can store Chettinad Masala for a week in the refrigerator.
- If the goondu milagai variety of red chilli is not available use any variety of dry red chili.
Nutrition
We follow a strict NO SPAM Policy
Chicken Chettinad Recipe
Equipment
- Blender
- Heavy Bottom Kadhai
Ingredients
- 500 gram chicken with bone, cut into curry size pieces
- 1 (an inch in size) piece of cinnamon
- 2 green cardamom
- 3 - 4 curry leaves
- 1 Cup finely chopped onion
- ½ Cup tomato paste (grind 2 small-size tomato)
- 1 teaspoon turmeric powder
- Salt to taste
- 4 tablespoon gingely oil/coconut oil/mustard oil
Ingredients For The Masala:
- 1 teaspoon fennel seeds (saunf)
- 2 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 4 dried red chilies, esp goondu milagai variety
- 1 teaspoon coriander seeds
- 4 garlic pods
- 1 tablespoon chopped ginger
Instructions
Make Chettinad Masala:
- To prepare Chettinad Chicken, first clean, wash and pat dry the chicken pieces with a kitchen towel. Keep aside covered in a bowl.
- Dry roast fennel seeds, black pepper, cumin, red chilies, coriander seeds till fragrant and slightly darkened. Add ginger, garlic, and grind them in a mixer to a smooth paste using little water. Keep aside until required.
Prepare Chicken Chettinad Curry:
- Heat oil in a large kadhai over medium flame. Add the cinnamon, cardamom pods, curry leaves and saute for few seconds till fragrant. Add the chopped onion and saute over low heat till onion is light brown in color.
- Next add the tomato paste, salt, turmeric and fry the masala for 10 minutes or so over low heat. The indication of masala being ready is oil starts separating from it.
- Now add the Chettinad masala paste and stir to combine. Continue to saute the masala scraping the bottom of the kadhai, till the masala takes deep brown color and nicely roasted.
- At this stage add the chicken pieces, salt and stir coat the chicken pieces with the spice mixture. Fry the chicken pieces till they turn pale white in color. Do not add water.
- Cover and cook the chicken over low heat till it releases its juices and full cooked.
- Open the lid, check the chicken for doneness. At this stage, if you want to make gravy, add 1 cup of water or coconut milk, stir, and simmer the curry for 8 - 10 minutes.
- Serve Chicken Chettinad Masala with rice or parotta.
Notes
- To make Chettinad chicken curry, the best choice would be bone-in meat pieces . You can use a combination of bone-in chicken thigh, and the leg piece.
- Adjust the number of red chilies and peppercorns in the masala according to personal taste.
- Add coconut milk to flavor the curry and to balance the heat of the spices.
- You can store Chettinad Masala for a week in the refrigerator.
- If the goondu milagai variety of red chilli is not available use any variety of dry red chili.
Nutrition
Jamun Lemonade is one of the best Indian summer drinks. One sip, and you will love this fruity lemonade’s sweet, spicy, tangy flavour.
About Java Plum
Java Plum is a tropical fruit plant known for its blueberry-like purple fruits with a tiny stone inside. So it is somewhere between a berry and stone fruit.
Java Plum is known as Jamun in the Indian sub-continent. It is a seasonal fruit that appears in the monsoon or the rainy season.
I love Jamun for its piquant flavour, vibrant hue, and fibrous texture. They shine when paired with contrasting flavours such as spices and lemon. Or you can transform it into a sweet treat such as frozen jamun yogurt .
The combination of jamun, lemon, and spices jazzed up with soda is an absolute knockout summer drink. And the bonus is – it is a gluten-free, vegan, and dairy-free drink.
Ingredients Required
Jamun: You need fresh java plum to make this fruity lemonade. You can follow the same recipe to make blueberry or raspberry lemonade also.
Seasoning: Himalayan Pink Salt or Rock Salt, Granulated Sugar, Cumin Powder
Mint Leaves and Lemon Juice
Adding carbonated water or soda to this jamun lemonade is optional. You can use regular water also.
How To Deseed Java Plum
Method 1:
- Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
- Sprinkle granulated white sugar over the Jamun. Let the Jamun sit with sugar for 30 minutes. This step is to macerate the fruit and loosen up its pulp.
- After 30 minutes, once the Jamun becomes soft, mash them with your fingers. Discard the seeds and collect the pulp in a separate bowl.
Method 2:
- Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
- Cut and collect the pulp in a bowl using a sharp fruit knife. Discard the seeds.
How To Make Jamun Lemonade
Step 1: Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
Step 2: Sprinkle granulated white sugar over the Jamun. Let the Jamun sit with sugar for 30 minutes. This step is to macerate the fruit and loosen up its pulp.
Step 3: After 30 minutes, once the Jamun becomes soft, mash them with your fingers. Discard the seeds and collect the pulp in a separate bowl.
Step 4: Blend Jamun pulp with sugar, salt, cumin, mint, and ¼ Cup of water to a smooth concentrate.
Step 5: Now, to make Jamun lemonade, add ¼ Cup of fruit concentrate in each glass, 1 tablespoon of lemon juice, and fill it with carbonated water or soda or plain water. Stir to combine. Add ice cubes or crushed ice.
Garnish Jamun Lemonade with mint leaves. Serve it chilled.
More Indian Drink Recipes
- Kiwi Panna
- Aam Panna
- Sattu Sharbat
- Mango Lassi
- Sugarcane Juice
- Turmeric Lemonade
- Masala Chaas – 3 Flavors
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 100 gram Jamun (Java Plum)
- ▢ 1 ½ tablespoon granulated white sugar
- ▢ 1 ¼ teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon Himalayan pink salt or rock salt
- ▢ 1 tablespoon fresh mint leaves
- ▢ ¼ Cup water
- ▢ 1 tablespoon lemon juice
- ▢ 1 litre carbonated water or club soda
Instructions
- Rinse the Jamun nicely with water. Allow them to dry or pat dry with a kitchen towel.
- Sprinkle granulated white sugar over the Jamun. Let the Jamun sit with sugar for 30 minutes. This step is to macerate the fruit and loosen up its pulp.
- After 30 minutes, once the Jamun becomes soft, mash them with your fingers. Discard the seeds and collect the pulp in a separate bowl.
- Blend Jamun pulp with sugar, salt, cumin, mint, and ¼ Cup of water to make a smooth concentrate. Do not blend for too long otherwise, it will start tasting bitter.
- Now, to make Jamun lemonade, add ¼ Cup of fruit concentrate in each glass, ½ tablespoon of lemon juice, and fill it with carbonated water/club soda/plain water. Stir to combine. Add ice cubes or crushed ice.
- Garnish Jamun Lemonade with mint leaves. Serve it chilled.
Recipe Notes:
- You can follow the same recipe to make blueberry or raspberry lemonade also.
- Adding carbonated water or club soda to this jamun lemonade is optional. You can use regular water also.
- Do not blend the ingredients for too long otherwise, mint and Jamun will start tasting bitter.
Nutrition
We follow a strict NO SPAM Policy
