Chettinad chicken curry is a bold and aromatic dish from the south Indian state of Tamil Nadu and is undoubtedly known for its rich spices and intricate flavours. Indeed, this chettinad chicken curry recipe is to be relished by all those who love spicy and aromatic curries. Combining freshly ground spices toasted and blended to form this unique, smoky depth of flavour makes all the difference in this dish. Prepare the chettinad chicken curry by marinating the chicken pieces with the help of a mixture of turmeric, ginger, garlic, and yoghurt. The flavours get infused into the meat. Onions, tomatoes, and a unique spice mix, including coriander, cumin, fennel seeds, and dried red chillies, must be fried in a pan for the curry base. The Chettinad masala- a collection of toasted whole spices like cinnamon, cardamom, and some cloves- is particularly important, as it gives the curry its distinctive flavour. Once the base is prepared, marinated chicken is added to the pot and simmered in the spice mixture until the flavours can be melded together. Coconut milk or grated fresh coconut is often added towards the end, giving a rich and creamy texture and balancing the heat of spices. This spicy and fiery chettinad chicken curry recipe satisfies every spice lover—served with steamed rice or bread from India like naan or chapati.

• Skinless bone-in chicken
• 2 tsp salt
• 2 tbsp lime juice
• 3 tsp coriander seeds
• 1 tsp cumin seeds
• 2 tsp fennel seeds
• 2 tsp poppy seeds
• 3-4 cloves garlic
• 1 cinnamon stick
• 1 star anise
• 3-4 green cardamoms
• 2 tsp black peppercorns
• 1 tsp cloves
• 10-12 dried red chilies
• 1 cup fresh coconut
• 6 tbsp cooking oil
• 15-20 curry leaves
• 1/2 cup shallots
• 1 tbsp ginger garlic paste
• 1 cup tomato
• 3-4 green chilies
• 1/2 tsp turmeric powder
• 2 tsp red chili powder
• 2 tbsp cilantro
• 1 tbsp tamarind paste

• Chettinad Chicken Curry is the ultimate spicy, aromatic comfort food straight from Tamil Nadu's culinary treasure chest.
• Start this recipe of chettinad chicken curry by marinating skinless, bone-in chicken cut into bite-sized pieces. Sprinkle with 2 teaspoons of salt and 2 tablespoons of lime juice. This step isn't just extra—it's essential. The lime juice tenderizes the chicken and adds a citrusy zing, while the salt locks in all the flavour vibes. Set it aside to soak up all that goodness.
• Now for the magic: the masala paste. This is what makes Chettinad Chicken Curry unapologetically bold. Dry roast 3 teaspoons coriander seeds, 1 teaspoon cumin seeds, 2 teaspoons fennel seeds, 2 teaspoons white poppy seeds (if you've got them), 3-4 cloves, a 1-inch cinnamon stick, one star anise, 3-4 cardamoms, 2 teaspoons black peppercorns, and 1 teaspoon whole cloves. Get them toasty and fragrant in a hot pan—this is where the spice oils come alive. Toss everything into a blender with 1 cup grated fresh coconut and a little water. Blend it into a thick, aromatic paste that smells like magic in the making.
• Let's get cooking. Heat up 6 tablespoons of oil in a deep pan over medium heat. Toss in 15-20 curry leaves and let them sizzle like they mean it. Add 11/2 cups of thinly sliced shallots and caramelize them into golden goodness.
• Once the shallots are golden, add 1 tablespoon of ginger garlic paste and saut for two minutes until the raw aroma transforms into something irresistible. Stir in the masala paste, and keep stirring over low heat for 5-7 minutes. You'll know it's ready when the oils start to release and the whole thing smells like heaven.
• Next up, toss in 11/2 cups of finely chopped tomatoes and 3-4 slit green chilies. Cook until the tomatoes break down and meld into a rich, cohesive sauce. Add 1/2 teaspoon turmeric powder and 2 teaspoons of Guntur red chili powder (or less if you're spice-shy). Mix it all up until the curry is a beautiful shade of fiery red.
• Add the marinated chicken to the pan and let it brown slightly on all sides—about 5-6 minutes. Stir in 1 tablespoon of tamarind paste for that signature tanginess and just enough water to make a thick gravy. Cover it up and let it simmer for 25-30 minutes, letting all the flavours party together while the chicken becomes tender perfection.
• Finish with a flourish of 2 tablespoons of freshly chopped cilantro for that final pop of freshness. Serve your Chettinad Chicken Curry hot, with steamed rice or naan to mop up all that insanely flavourful sauce.