Chettinad-Inspired Chicken

Name: Chettinad-Inspired Chicken
Prep time: 90 min
Cook time: 38 min
Total time: 128 min
Yield: 4 servings
Cuisine: Indian (Maharashtra)
Ingredients: 700 g chicken (bone-in curry cut); ½ cup yoghurt; 1 tbsp ginger-garlic paste; 1 tsp chilli powder; ½ tsp turmeric; ½ tsp salt; 1 tbsp coriander seeds; 1 tsp cumin seeds; 6 black peppercorns; 4 dry Bedgi red chillies (soaked); ½ tsp stone flower (dagad phool / kalpasi); ½ tsp marathi mokku (dried kapok bud), optional; 2 star anise; 3 cloves; 2 green cardamom; 1 black cardamom; 1 × 2 cm cinnamon; 2 dry bay leaves; 1 tsp fennel seeds; All dry-roasted together and ground to a fine, fragrant powder; 3 tbsp coconut oil; 3 large onions (300 g), finely sliced; 2 medium tomatoes (200 g), finely chopped; 1 tbsp ginger-garlic paste; ½ tsp turmeric; 1 tsp red chilli powder; 200 ml water; 1 tsp salt; 1 tbsp ghee; Stone flower (kalpasi) is non-negotiable — it is the single ingredient that makes this masala distinctive from all others; Freshly ground whole spice powder produces a depth of flavour that pre-made masala powders cannot replicate; Coconut oil is essential for authenticity — the Chettinad tradition uses sesame oil; the Maharashtra version uses coconut oil

🍗 Non-veg🌾 Gluten-free📊 Hard

A Maharashtra cook's interpretation of Chettinad chicken — adopting the South Indian tradition of freshly ground kalpasi (stone flower), kalpasi and marathi mokku (dried flower pod) with Maharashtra's own Konkan chillies and coconut. A remarkable cross-regional fusion made in Mumbai's multicultural kitchen.

⏱️90 minPrep

🔥38 minCook

🕒128 minTotal

🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Chettinad-Inspired Chicken

Marinate chicken (No heat): 1 hour minimum.
Dry-roast and grind masala (Heat: medium-low): Dry-roast stone flower and marathi mokku first (30 seconds each) — these fragrant dried botanicals are the heart of this masala. Then roast all other whole spices together 2–3 minutes. Grind to a fine powder.
Brown chicken (Heat: high): Heat coconut oil. Brown marinated chicken pieces on high — 4 minutes per side. Remove.
Build base (Heat: medium-high): In same oil, fry sliced onions 15 minutes until very dark golden. Add ginger-garlic paste — fry 2 minutes. Add tomatoes — cook 7 minutes until oil separates.
Add freshly ground masala (Heat: medium): Add the entire freshly ground spice powder. Add turmeric and chilli powder. Fry on medium for 6–8 minutes, stirring every 30 seconds — the stone flower and whole spice aroma will be extraordinary. Oil must surface before adding chicken.

📖 Cultural notes

|---|---|---|---|---| | 470 kcal | 39 g | 12 g | 28 g | 3 g | Mumbai is home to a large Tamil community — particularly in Chembur, Matunga and Dharavi — and the culinary exchange between Tamil and Maharashtrian cooking has been ongoing for a century. Stone flower (dagad phool in Marathi, kalpasi in Tamil) is the one ingredient that bridges both culinary traditions, used in Kolhapuri, Saoji, and Chettinad masalas alike. This fusion reflects how Mumbai's kitchens naturally blend traditions. ---

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