This CHETTINAD CHICKEN recipe is a bold, aromatic South Indian curry packed with warm spices, curry leaves, and a freshly ground homemade masala. Marinated chicken is simmered in a rich, spicy tomato-based gravy until tender and deeply flavorful. It’s a perfect dish to serve with basmati rice for a comforting, satisfying meal.
When we were visiting my wife’s family in Delhi, we ended up at this South Indian restaurant tucked away on a quiet street—not fancy, just one of those low-key places that locals know and love. That’s where we had Chettinad Chicken for the first time, and it totally stole the show. It was bold, peppery, and packed with spices that felt both familiar and completely new. We couldn’t stop talking about it for the rest of the trip.
We asked the staff what made it taste so different from the chicken curries we were used to, and they generously shared the ingredients in their Chettinad masala blend. Once we got home, we started testing it out in our own kitchen—tweaking amounts, toasting the spices just right, and adjusting the heat until it tasted like the version we remembered.
This recipe is the one that stuck. The masala is the star—it’s layered, warming, and deeply flavorful without being overwhelming. A quick yogurt marinade keeps the chicken juicy, and everything comes together in one skillet. It’s become one of our go-to dishes when we want something comforting, bold, and a little nostalgic.
IN THIS RECIPE...
What do I need to make Chettinad Chicken at home?
MARINADE
- CHICKEN BREAST – Cut into bite-sized pieces so it cooks quickly and absorbs the marinade evenly.
- TURMERIC – Adds earthy warmth and that signature golden color.
- CHILI POWDER – A bit of heat right from the start.
- GARLIC & GINGER – The classic base for flavor and aroma in Indian cooking.
- YOGURT – Tenderizes the chicken and gives it a tangy, juicy finish.
CHETTINAD MASALA
- POPPY SEEDS – Add thickness and a subtle nutty flavor to the masala.
- DRIED COCONUT – Brings a rich, slightly sweet base to balance the spices.
- CORIANDER SEEDS – Bright and citrusy, these add a fresh, grounding note.
- FENNEL SEEDS – Slightly sweet and licorice-like; a hallmark of Chettinad flavors.
- CUMIN SEEDS – Earthy and warm, they round out the spice blend.
- BLACK PEPPERCORNS – Delivers that signature Chettinad kick.
- DRIED RED CHILIES – Adds a slow-building heat that lingers.
- GREEN CARDAMOM, CLOVES & CINNAMON – A trio of warming, aromatic whole spices that deepen the masala’s complexity.
CURRY
- ONION – Sautéed until golden brown, this forms the flavorful base of the curry.
- CURRY LEAVES – Add a subtle citrusy aroma that defines South Indian cooking.
- TOMATO – Brings acidity and helps create a rich, saucy texture.
- BAY LEAF – Adds background aroma and a subtle herbal note.
- CHETTINAD MASALA – The hero of the dish—spicy, smoky, and layered.
- HOT WATER – Helps create a silky curry base; using hot instead of cold keeps the chicken tender.
Related Recipes
Chettinad Chicken Curry
Equipment
- 1 spice grinder or coffee grinder
- 1 small skillet
- 1 large skillet
Ingredients
Marinade
- 1 ½ pounds chicken breast cut into bite-sized pieces
- ½ teaspoon turmeric
- ¼ teaspoon chili powder
- 4 garlic cloves minced or crushed
- 1 inch piece ginger grated
- 1 teaspoon salt
- ¼ cup yogurt
Chettinad Masala (you can also use store-bought)
- 1 tablespoon poppy seeds
- ¼ cup dried coconut
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- ¾ teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 4-5 dried red chilies
- 3 green cardamom pods
- 4 cloves
- 1 inch cinnamon stick
Curry
- 2 tablespoons neutral oil
- 1 large onion finely diced
- 2 sprigs curry leaves
- 1 large tomato finely chopped or pureed
- 1 bay leaf
- ½ teaspoon turmeric
- 2 teaspoons salt
- ½ teaspoon chili powder
- 1 tablespoon chettinad masala
- 1 ¼ cups hot water
Instructions
Chettinad Masala
- Heat a small skillet over low heat.
- Add all the ingredients for the masala to the pan. Toast for about 5 minutes until the ingredients are fragrant and have turned brown. Be sure to toss frequently to ensure the ingredients don’t burn.1 tablespoon poppy seeds, ¼ cup dried coconut, 1 tablespoon coriander seeds, 1 teaspoon fennel seeds, ¾ teaspoon cumin seeds, ½ teaspoon black peppercorns, 4-5 dried red chilies, 3 green cardamom pods, 4 cloves, 1 inch cinnamon stick
- Allow to cool to room temperature. Then, add all the ingredients to a spice grinder and grind to a fine powder.
- Set aside for use later in the recipe.
Marinade
- Combine all the ingredients for marinade in a mixing bowl.1 ½ pounds chicken breast, ½ teaspoon turmeric, ¼ teaspoon chili powder, 4 garlic cloves, 1 inch piece ginger, 1 teaspoon salt, ¼ cup yogurt
- Cover in plastic wrap and set aside in the fridge for at least 30 minutes and up to 12 hours.
Curry
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken. Cook until no pink remains and the outside is golden brown, about 3-5 minutes. It’s okay if the chicken is not fully cooked through before moving on. It will finish cooking in the curry later on. Remove the chicken from the pan and set aside.2 tablespoons neutral oil
- Set your pan over medium heat, adding the second tablespoon of oil. Stir in the bay leaf and diced onion. Sauté for 5-7 minutes or until the onions are completely browned.2 tablespoons neutral oil, 1 bay leaf, 1 large onion
- Add the tomatoes, turmeric, salt, chili powder, curry leaves, and 1 tablespoon of chettinad masala. Mix well and sauté until you see the oil begin to separate around the edges of the pan. This should take about another 5-7 minutes.2 sprigs curry leaves, 1 large tomato, ½ teaspoon turmeric, 2 teaspoons salt, 1 tablespoon chettinad masala, ½ teaspoon chili powder
- Pour in the hot water (cold water can make the chicken tough), add the chicken back in, and stir to combine. Bring the mixture to a simmer, turn the heat to low, cover, and cook until the chicken is fully cooked through, about 3-5 minutes.1 ¼ cups hot water
- Serve your chettinad chicken with basmati rice and enjoy!