How to Make Chicken Chettinad at Home (South Indian Spicy Chicken Curry)

Craving something spicy, aromatic, and full of South Indian flavours? Then this chicken chettinad recipe is just what your taste buds need. Originating from the Chettinad region of Tamil Nadu, this dish is a true celebration of bold spices, slow-cooked masalas, and deeply satisfying comfort food. It’s not just a curry, it’s an emotion for spice lovers across India. If you’ve ever attended a masterclass at TGCA, you’ll know this is one of the most-loved South Indian chicken recipes taught to students who want to master regional Indian cuisine.
In this blog, we’ll walk you through how to make chettinad chicken curry at home, even if you’re a beginner. This version uses easy-to-find ingredients and delivers authentic taste, just like what you’d enjoy in Tamil Nadu or at TGCA’s culinary workshops.

What Is Chicken Chettinad?

Chettinad chicken curry is a fiery and fragrant South Indian chicken curry made by slow-roasting spices like red chillies, coriander, black pepper, fennel, and coconut, then grinding them into a thick masala and simmering with marinated chicken. Known for its deep red colour, rich aroma, and peppery heat, spicy Chettinad chicken is one of the most iconic dishes in Tamil cuisine.
Unlike butter chicken or korma, this curry is not creamy or sweet; it’s punchy, robust, and full of earthy flavours. Chefs always emphasise using freshly ground chettinad chicken masala for the most authentic result.

Why You’ll Love This Chicken Chettinad Recipe

Authentic South Indian spices with real depth of flavour
Marinated chicken for tender, juicy results
Freshly ground chettinad chicken masala made from scratch (no shortcuts)
No artificial colours or cream, pure desi style
Perfect with steamed rice, dosa, or parotta
Ideal for spice lovers, this dish ranks high in heat and taste.

Ingredients for Chicken Chettinad

Here’s the complete list of chicken chettinad main ingredients for this authentic chettinad chicken curry:

Chicken (curry cut) – 500 gms
Sliced Shallots – 10 nos
Tamarind Paste – 1 tbsp
Curry Leaves – 10–15 leaves
Lemon – 1 no
Red Chilli Powder – 1.5 tsp
Turmeric Powder – 1 tsp
Cinnamon Powder – 1.5 tsp
Grated Coconut – 50 gms
Coriander Seeds – 3 tbsp
Stone Flower (Kalpasi) – 2–3 pcs
Bayleaf – 2–3 nos
Dried Red Chillies – 6–7 nos
Ginger – 1 inch
Garlic – 6–8 cloves
Cumin Seeds – 1 tsp
Fennel Seeds – 1 tsp
Black Peppercorns – 1 tsp
Star Anise – 1 no
Green Cardamom – 2–3 nos
Black Cardamom – 1 no
Cloves – 6–8 nos
Sesame Oil – 20 ml

Step-by-Step Chicken Chettinad Recipe

Step 1: Marinate the Chicken
In a bowl, mix:
Chicken pieces
Lemon juice
Turmeric powder
Salt
A spoonful of sesame oil

Step 2: Roast Whole Spices
In a kadhai or heavy-bottomed pan:
Heat sesame oil
Add coriander seeds, dried red chillies, cumin, fennel, black peppercorns, cinnamon, cardamoms, cloves, star anise, bay leaves, stone flower, and curry leaves
Sauté until aromatic
Add sliced ginger, garlic, and cinnamon powder

Step 3: Add Coconut & Tamarind
In the same pan:
Add grated coconut and roast till golden brown
Then add tamarind paste and cook for a few minutes

Step 4: Grind the Masala
Transfer all the roasted ingredients to a mixer grinder. Add a splash of water and grind into a thick, coarse paste.
This homemade chettinad chicken masala paste is the heart of this dish.

Step 5: Prepare the Curry Base
In a deep pan:
Heat the sesame oil again
Add sliced shallots and curry leaves
Cook till shallots turn translucent
Add marinated chicken
Sauté on high flame till sealed

Step 6: Add the Masala Paste
Add the ground masala to the chicken and mix well.
Add red chilli powder
Cook for 5 mins, stirring often
Add water as required to adjust consistency
Cover and cook on low heat till the chicken is tender

Step 7: Serve Hot
Garnish with curry leaves and serve hot with:
Steamed rice
Jeera rice
Chapati
Parotta
Dosa

Tips to Nail This Spicy Chettinad Chicken

Use shallots, not regular onions, they give a sweeter, deeper flavour
Sesame oil (nallennai) adds a nutty aroma; don’t substitute
Always roast the whole spices before grinding
Balance tamarind with coconut to get tangy yet creamy texture
Add stone flower (kalpasi) for that authentic Tamil touch

Variations of Chettinad Chicken Curry

Dry Chettinad Chicken Fry – Cook till moisture evaporates for a semi-dry version
Chettinad Chicken Sukka – Add coconut chunks for texture
Chettinad Egg Curry – Use boiled eggs instead of chicken
Spicy Andhra-Style Chicken – Use similar masala with more red chillies
Chicken Chettinad with Potato – Adds body and sweetness to the dish

Nutrition Value (Per Serving)

Nutrient	Value
Calories	~320 kcal
Protein	25–28 g
Carbs	8–10 g
Fats	18–20 g
Spice Level	High

Mastering Chettinad spice blends is easier when you enrol in a focused diploma in culinary arts led by professional chefs.

Final Thoughts

If you’re a spice lover and want to dive deep into authentic South Indian cuisine, this chicken chettinad recipe is a must-try. It’s intense, earthy, spicy, and incredibly flavourful—just the way a good chettinad chicken curry should be.
Perfect for family dinners, festivals, or Sunday meals, this curry will leave your kitchen smelling divine. For anyone wanting to master south indian chicken gravy at home or in a culinary career, the Chettinad chicken is a TGCA classic, essential for every serious chef’s repertoire. And once you try this spicy Chettinad chicken, there’s no going back to bland food!

FAQs

Is Chettinad chicken very spicy?
Yes, Chicken Chettinad is known for its bold spice levels due to black peppercorns, dried red chillies, and freshly ground masala. The heat is balanced by coconut, but it's one of the spiciest South Indian chicken curries.

Can I use boneless chicken?
Yes, you can use boneless chicken for quicker cooking. However, bone-in pieces release natural juices and enhance the gravy’s richness, making it more traditional and flavourful, especially in this authentic Chettinad chicken curry preparation.

What can I pair with this curry?
This curry goes best with steamed rice, dosa, appam, chapati, or parotta. The robust gravy pairs perfectly with any South Indian staple, especially for Sunday lunches or spicy dinner cravings at home.

Can I skip coconut or tamarind?
No. Both grated coconut and tamarind extract are essential for the classic Chettinad chicken gravy. Coconut gives body to the curry while tamarind adds tang. Skipping either would compromise the authenticity of the dish.

How long should I cook the chicken?
Cook covered on medium flame for 20–25 minutes or until the chicken is tender and masala fully coats the pieces. Stir occasionally to prevent burning and ensure even cooking of this spicy Chettinad chicken dish.

Is this curry suitable for meal prep?
Yes, it’s perfect for meal prep. The spices mature and intensify overnight, making the curry taste even better the next day. Just reheat and serve with rice or roti for a satisfying South Indian chicken curry.

Can I cook this in a pressure cooker?
Yes, after sautéing the masala, add chicken and pressure cook for 2–3 whistles on medium flame. It’s a quick method to enjoy a rich, flavorful Chettinad chicken gravy without compromising the depth of taste.

How do I reduce the spice level?
Reduce the quantity of black pepper and red chillies in the masala. You can also increase the coconut content slightly or add a spoon of curd to tone down the heat without altering the authentic taste much.

Can I freeze this curry?
Absolutely. Let it cool, store in airtight freezer containers, and freeze for up to 2 weeks. Reheat gently on the stove, adding a splash of water if needed. It’s a great make-ahead South Indian dish.

What makes Chettinad curry different from regular chicken curry?
Chettinad chicken curry uses freshly ground spices, roasted coconut, sesame oil, and pepper for a unique, fiery, and aromatic profile. Unlike regular chicken curry, it’s earthy, bold, and deeply rooted in Tamil Nadu’s Chettinad cuisine.