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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- Chettinad Chicken Masala Recipe Ingredients Instructions Notes
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.
Chettinad Chicken Masala Recipe
Ingredients
- 2 chicken thighs with bone
- 1 large onion sliced
- 1 ripe tomato cubed
- 2 tablespoon of oil
- ½ teaspoon of roasted jeera powdered
- 1 teaspoon of coriander powder
- 1 teaspoon of red chilli powder adjust to taste
- 1 teaspoon of black pepper + fennel seeds powdered together
- 1 teaspoon of chicken masala or add more coriander powder
- 1 teaspoon of garam masala powder
- 1 teaspoon of grated ginger
- 1 teaspoon of minced garlic
- ½ teaspoon 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 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.
- 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:
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 fragrant.
Add the ginger and garlic and saute for 5 seconds before adding the cubed tomato. Cook until the tomatoes turn mushy and juicy.
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.
Serve Chettinad Chicken Masala hot with rice - it’s delicious!
Chettinad Chicken Masala Recipe
Ingredients
- 2 chicken thighs with bone
- 1 large onion sliced
- 1 ripe tomato cubed
- 2 tablespoon of oil
- ½ teaspoon of roasted jeera powdered
- 1 teaspoon of coriander powder
- 1 teaspoon of red chilli powder adjust to taste
- 1 teaspoon of black pepper + fennel seeds powdered together
- 1 teaspoon of chicken masala or add more coriander powder
- 1 teaspoon of garam masala powder
- 1 teaspoon of grated ginger
- 1 teaspoon of minced garlic
- ½ teaspoon 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 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.
- You can also substitute the garam masala with freshly ground spices - a mix of cloves, cinnamon, cardamom, and bay leaf, dry roasted until fragrant
