Go Back
Chettinad Chicken Masala Recipe (Dry), Easy Chicken Recipes

Chettinad Chicken Masala Recipe

nags
Chettinad chicken masala recipe, a dry Chettinad-style chicken masala that's quick and easy to prepare.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Chicken
Cuisine Indian
Servings 2

Ingredients
  

  • 2 chicken thighs with bone
  • 1 large onion sliced
  • 1 ripe tomato cubed
  • 2 tbsp of oil
  • 1/2 tsp of roasted jeera powdered
  • 1 tsp of coriander powder
  • 1 tsp of red chilli powder adjust to taste
  • 1 tsp of black pepper + fennel seeds powdered together
  • 1 tsp of chicken masala or add more coriander powder
  • 1 tsp of garam masala powder
  • 1 tsp of grated ginger
  • 1 tsp of minced garlic
  • 1/2 tsp of turmeric powder
  • 1 fistful of fresh curry leaves

Instructions
 

  • Heat oil and add the onions and curry leaves. Saute until the onions turn golden brown.
  • Next, add all the spices - turmeric + cumin + coriander + chicken masala + pepper + fennel + chilli powder and saute for 30 seconds until frangrant.
  • Add the ginger and garlic and saute for 5 seconds before adding the cubed tomato. Cook until the tomatoes turn mushy and juicy.
  • chettinad chicken masala
  • Meanwhile, wash the chicken pieces and make some slits on the meaty portion. Add this to the cooking masala and toss to coat well.
  • Add 1 cup water and some salt and cook covered for 15-20 mins until the chicken is cooked and soft. Open the lid and cook further until the gravy turns thick and the masala coats the chicken. If you want more gravy, you can add more water but I like it on the thicker side.
  • When the chicken pieces are ready, sprinkle garam masala on top, mix, and remove from fire.

Notes

  1. The curry leaves are an important ingredient. You can add coriander leaves but that would change the flavour so I don't add them usually to Chicken Chettinad
  2. You can also use cubed boneless chicken, just adjust cooking time accordingly
  3. The tomatoes are optional, I just like the sourness it lends to the masala
  4. You can temper the hot oil with mustard seeds. I sometimes add them and sometimes not
  5. Update: the chicken masala I have had at Anjappar titled Chicken Chettinad didn't have coconut. There's a version with roasted coconut in the chicken masala which called something else (Anjappar special chicken Chettinad roast I think). I haven't tried that version so bear with me. You can definitely add some roasted and ground coconut to this masala if you wish, and avoid the tomatoes.
  6. You can also substitute the garam masala with freshly ground spices - a mix of cloves, cinnamon, cardamom, and bay leaf, dry roasted until fragrant