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Chettinad Chicken Masala Recipe –a dry Chettinad-style chicken masala recipe that’s quick and easy since I use ground garam masala rather than fresh spices. If you like quick Chettinad recipes, this one’s for you!
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I have always been partial towards the extra spicy and curry-leaf-rich Chettinad cuisine ever since I can remember and Anjappar is one of my favourite restaurants in Singapore to get spicy Chettinad food.
Their Chicken Masala is particularly good – bite-sized pieces of chicken cooked in a rich spicy gravy and reduced to a consistency where the gravy is just about coating the chicken pieces. It goes great with rice and roti alike and is absolutely delicious. While I love the Kerala-style Roasted Chicken Recipe too, this one is easier and almost as good.
Many months back, I tried to replicate that taste at home and came close with one attempt. So here’s me sharing the recipe all you chicken lovers. Check out more Indian Chicken Recipes here. This Chettinad pepper chicken masala is also delicious – a must-try! I recently added Chettinad chicken curry recipe to the site too, if you want to check that out.
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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
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
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
- 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
- You can also use cubed boneless chicken, just adjust cooking time accordingly
- The tomatoes are optional, I just like the sourness it lends to the masala
- You can temper the hot oil with mustard seeds. I sometimes add them and sometimes not
- 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 whichcalled 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.
- You can also substitute the garam masala with freshly ground spices - a mix of cloves, cinnamon, cardamom, and bay leaf, dry roasted until fragrant
Step by Step Chettinad Chicken Masala Recipe:
1. Heat oil and add the onions and curry leaves. Saute until the onions turn golden brown.
2. Next, add all the spices – turmeric + cumin + coriander + chicken masala + pepper + fennel + chilli powder and saute for 30 seconds until fragrant.
3. Add the ginger and garlic and saute for 5 seconds before adding the cubed tomato. Cook until the tomatoes turn mushy and juicy.
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4. Meanwhile, wash the chicken pieces and make some slits on the meaty portion. Add this to the cooking masala and toss to coat well.
5. 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.
6. When the chicken pieces are ready, sprinkle garam masala on top, mix, and remove from fire.
Serve Chettinad Chicken Masala hot with rice – it’s delicious!
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Reader Interactions
Comments
Shoba Menon
Hi Nags, I came across your blog while looking for a chicken masala recipe. I tried this out over the weekend and added double the amount of masala as I really wanted it masalafied… ha ha. The dish turned out well and I will be mentioning it in my blog which I had just started recently. Please do let me know if it’s ok with you.Thank you!
Shobz
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- nags
sure! thanks Shobz
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- Anita
Tried this recepie it was amazing thanks for sharing.Reply
- Krishna Mysore
Nice I tried it todayReply
- Vanisundar
Superb recipe, I try this, comes out very well and it’s became very hit in my home… thanks for sharing…..Reply
- Vanisundar
Superb recipe, I try this, this comes out very well and it’s became a hit in my home… thanks for sharing…..Reply
- Phillip Forrest
If I only have dried curry leaves is that okay? If it is, does the amount used change?Reply
- nags
You can add about half the amount of fried curry leaves. Won’t taste the same as fresh ones but it’ll have to do 🙂
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- Latha venugopal
Wow this recipe is so easy to make also breathtakingly wonderful
Very less time consuming 😛
Authenticity maintained as well very chettinad like!!Reply
- nags
thank you latha! glad you like it 🙂
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