Meal Prep · Indian
Chettinad Chicken
A fiery and aromatic South Indian chicken curry, bursting with complex spices and rich flavors.
Ingredients
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Step-by-step- First, prepare the Chettinad masala: Dry roast all ingredients for the masala (except coconut and curry leaves) over medium heat until fragrant, about 2-3 minutes. Add coconut and curry leaves, roast for another minute. Let cool completely, then grind to a fine paste with a little water in a blender.
- Marinate the chicken: In a large bowl, combine the chicken pieces with half of the prepared Chettinad masala paste, 2 tbsp ginger-garlic paste, and a pinch of salt. Mix well and let it marinate for at least 30 minutes, or preferably 2 hours in the refrigerator.
- Cook the base: Heat oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until they turn golden brown, about 8-10 minutes.
- Add aromatics: Stir in the remaining ginger-garlic paste (if any) and green chilies (if using), and sauté for another minute until aromatic.
- Add tomatoes: Pour in the tomato puree and cook, stirring occasionally, until the oil separates from the mixture, about 5-7 minutes.
- Cook the chicken: Add the marinated chicken along with the remaining Chettinad masala paste to the pot. Cook for 5-7 minutes, stirring well to coat the chicken and lightly brown it.
- Simmer the curry: Gradually whisk in the yogurt, stirring continuously to prevent curdling. Add salt to taste and about 1/2 cup of water (or more, depending on desired consistency). Bring the curry to a gentle simmer.
- Finish cooking: Cover the pot and reduce heat to low. Cook for 20-25 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking.
- Serve: Garnish with fresh coriander leaves and serve hot with steamed rice, dosa, naan, or parotta.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 28 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Allow the curry to cool completely, then transfer to an airtight container. Refrigerate promptly.
Freezer Up to 3 months
Portion cooled Chettinad Chicken into freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, adding a splash of water if the curry is too thick, until heated through. Alternatively, microwave in short bursts, stirring frequently, until piping hot.
Chef’s Corner
- For an even deeper flavor, marinate the chicken overnight in the refrigerator.
- Adjust the quantity of dried red chilies in the masala to customize the spice level to your preference.
- To prevent the yogurt from curdling, ensure it’s at room temperature and whisk it thoroughly before slowly incorporating it into the curry.
- Using freshly grated coconut for the masala will impart a richer, more authentic flavor and texture compared to desiccated coconut.
