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. Subscribe to our weekly newsletter or follow us on Youtube for video recipes. 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.
