Chicken Chettinad

Introduction
Chicken Chettinad is a fiery, aromatic chicken curry from Tamil Nadu’s Chettinad region, known for its bold use of spices, black pepper, and coconut.

Historical Relevance
The Chettinad region was home to the Chettiar community, prosperous traders who traveled across Southeast Asia. They brought back spices like star anise, cinnamon, and dried red chilies, blending them with Tamil staples such as curry leaves and coconut. Over time, this fusion gave rise to Chicken Chettinad, considered one of India’s spiciest and most flavorful curries.

1. Preparing the Spice Paste
   Ingredients:

• • 2 tbsp coriander seeds

  • 1 tbsp black peppercorns

  • 4–5 dried red chilies

  • 1 tsp fennel seeds

  • ½ tsp cumin seeds

  • 4 cloves, 2 cardamoms, 1 small cinnamon stick

• ½ cup grated coconut

Instructions:
Dry roast all ingredients till aromatic. Grind with a little water into a thick paste.

2. Cooking the Curry
   Ingredients:

• 500 g chicken (bone-in pieces)

• 2 onions (sliced)

• 2 tomatoes (chopped)

• Curry leaves

• 2 tbsp ginger-garlic paste

• Oil, salt

Instructions:
Heat oil, sauté onions and curry leaves till golden. Add ginger-garlic paste and tomatoes, cook till soft. Stir in the roasted spice paste. Add chicken, coat well, and cook till tender with a little water.

Pro Tips

• • Always roast spices on low flame to release natural oils.
    

• For extra authenticity, use gingelly oil (sesame oil).
  

Serving Suggestions
Best paired with steamed rice, parotta, or dosa.

Fun Fact
Chettinad cuisine uses over 30 varieties of spices, making it one of the most complex regional cuisines of India!