How long does Chicken Chettinad keep in the fridge?

Chicken Chettinad keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Chicken Chettinad ahead of time?

Yes. Chicken Chettinad is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most south indian chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Chicken Chettinad?

Classic pairings include dosa, appam, rice. For a complete south indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

South Indian ChickenMain Hot

Chicken Chettinad

Name: Chicken Chettinad
Prep time: 19 min
Cook time: 36 min
Total time: 55 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 800 g chicken thighs, bone-in, skinless; 3 tbsp grated coconut; 6 dried red chillies; 2 tbsp coriander seeds; 1 tsp fennel seeds; 1 tsp black pepper; 4 cloves; 1 inch cinnamon; 2 large onions, sliced; 1 tbsp ginger-garlic paste; 2 tomatoes, chopped; 12 curry leaves; 2 tbsp coconut oil; 1.5 tsp salt

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Roast-and-grind masala + pan

Time: 55 min
Serves: 4
Calories: 420 kcal
Protein: 36 g

0:00 / 1:38

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Method

1Dry-roast coconut, dried chillies, coriander, fennel, pepper, cloves and cinnamon till fragrant, cool and grind into a rough paste with a splash of water.
2Heat coconut oil, fry curry leaves and onions till deeply brown — 10 minutes.
3Add ginger-garlic paste, cook off raw smell, then tomatoes; cook till oil separates.
4Stir in the ground Chettinad masala; toast 2 minutes till oil rises.
5Add chicken with salt and a cup of water, cover and gently bubble 25 minutes till the gravy clings and the meat is fork-tender.
6Rest 5 minutes; the sauce should be thick, peppery and coconut-dark.

About this recipe

Built on chicken — swap with chunky king-oyster mushrooms and double the coconut for the vegan version.

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