🇮🇳 India · Food
Chicken Chettinad
By eatmundo · July 12, 2026
A fiery and aromatic curry from the Chettinad region of Tamil Nadu, famous for its complex spice blend. It uses freshly roasted spices to create a deep, earthy flavor profile that is truly iconic.
Ingredients
check them off as you prepareHow to Make It
- 1
Dry roast 2 tablespoons of peppercorns, fennel seeds, and coriander seeds in a skillet over medium heat for 3 minutes until fragrant.
- 2
Grind these toasted spices into a fine powder using a spice mill or mortar and pestle.
- 3
Heat 3 tablespoons of oil in a heavy-bottomed pot over medium heat and sauté sliced onions until they turn a deep golden brown.
- 4
Add 1 tablespoon of ginger-garlic paste and cook for 1 minute until the raw smell dissipates entirely.
- 5
Stir in 500g of chicken pieces, ensuring they are coated thoroughly in the aromatic base.
- 6
Add the ground spice mixture and 200g of yogurt, stirring constantly to prevent the yogurt from curdling over medium heat.
- 7
Pour in 150ml of water, cover the pot with a tight-fitting lid, and simmer for 25 minutes until the chicken is tender.
- 8
Finish by garnishing with fresh curry leaves and serve hot with steamed rice or paratha.
Frequently Asked Questions
Which cut of chicken works best for Chicken Chettinad?+
Bone-in, skinless chicken pieces are ideal because they impart more flavor to the spicy gravy during the slow-cooking process.
Can I use Greek yogurt instead of regular yogurt in the marinade?+
Yes, but thin it out slightly with a splash of water, as Greek yogurt is much thicker and can make the gravy too heavy.
How long should I sauté the onions for the base?+
Sauté the onions until they are golden brown and caramelized, as this depth of color is essential for the authentic, complex flavor profile of the dish.
What is a common mistake when preparing the Chettinad spice paste?+
A common mistake is burning the dry spices; ensure you toast them over low heat until fragrant and remove them immediately before grinding.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
