Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Tamilnadu · Dinner

Chicken Chettinad (Signature Dry Roast)

The definitive Chettinad dry chicken preparation — bone-in chicken cooked with the iconic Chettinad spice paste until the masala is completely dry and clings to every piece. Darker, drier, and more intensely spiced than a wet kuzhambu. The dish that put Chettinad on the global food map.

🧺 Ingredients

• 800 g bone-in chicken, cut into medium pieces
• 3 large onions, finely chopped
• 3 tomatoes, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ¾ tsp salt
• 4 tbsp sesame oil
• Coriander and curry leaves for garnish
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp black pepper
• 4 dried red chillies
• 1 marathi mokku
• 1 piece kalpasi (1.5 cm)
• 1 piece cinnamon (2 cm)
• 3 cardamom pods
• 3 cloves
• 1 star anise
• ½ cup fresh grated coconut (add raw for grinding)
• 3 tbsp water
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 3 dried red chillies
• 3 sprigs curry leaves

👩‍🍳 How to make Chicken Chettinad

1. Dry roast and grind the Chettinad masala (medium heat): Roast in sequence — dried chillies (1 min), then coriander + fennel + cumin + pepper (2 min), then whole spices (cinnamon, cardamom, cloves, star anise) + marathi mokku + kalpasi (1 min). Cool completely. Grind with fresh grated coconut and water to a thick, fragrant paste.
2. Marinate the chicken: Combine chicken pieces with ginger-garlic paste, ½ tsp red chilli powder, turmeric, and ¼ tsp salt. Marinate 1 hour minimum.
3. Fry onions (medium heat): Heat sesame oil in a large wok or kadai. Add mustard seeds — crackle. Add fennel seeds (10 sec). Add dried red chillies and curry leaves. Add onions. Fry 12–15 minutes until deep golden-brown.
4. Add ginger from marinade and tomatoes (medium heat): Add tomatoes. Cook 8–10 minutes until thick and oil separates.
5. Add remaining spice powders (medium heat): Add remaining red chilli powder, coriander powder, and remaining salt. Fry 1 minute.
6. Add Chettinad masala paste (medium heat): Add the freshly ground paste. Stir well. Fry 4–5 minutes until raw coconut smell is gone and the masala darkens further.
7. Add marinated chicken (medium-high heat): Add chicken pieces with all marinade. Toss aggressively — coat every piece. Sear on medium-high for 8–10 minutes, turning every 2 minutes, until the exterior of the chicken is sealed and the masala clings to each piece.
8. Cover and cook (medium heat): Add ¼ cup water. Cover and cook on medium for 15–18 minutes until chicken is fully cooked — juices run clear when pierced.
9. Dry it out (medium-high heat, uncovered): Remove lid. Increase to medium-high. Cook uncovered for 8–12 minutes, tossing every 2 minutes, until ALL moisture evaporates and the masala is dry, clinging to every surface of the chicken. The chicken pieces should look almost black-red. The oil from the masala will re-emerge as the moisture leaves. The finished dish should be completely dry — no sauce, no moisture.
10. Garnish and serve: Scatter fresh curry leaves and coriander. Serve immediately with plain rice, rasam, and a side of raita.

Track the macros of Chicken Chettinad and 100s of Indian dishes with Nutri Macro India.