This Chicken Chettinad recipe is rich, creamy, and intensely warming thanks to the fresh curry paste made from toasted coconut and whole spices. It's a south-Indian chicken curry recipe, ready in under 45 minutes in the Instant Pot.
Serve it with homemade paratha or a crisp dosa and enjoy this comfort food from Chettinad cuisine.
Jump to:
What is Chettinad?
Chettinad is the cuisine of the Chettinad region of Tamil Nadu, a state in South India. The star of the show is the freshly made Chettinad masala (spice paste), which provides phenomenal flavor.
Note: An authentic chicken Chettinad recipe is made with gundu chilies, kalpasi (stone flower), and Indian shallots. We are using easy-to-find versions of these three ingredients today.
Ingredients - Notes & Substitutions
The ingredients for this chicken curry Chettinad style recipe are probably already tucked inside your pantry and fridge. Here's what you need:
Cashews and coconut: The combination of cashews and desiccated coconut adds a creamy texture and slightly sweet flavor. Poppy seeds are a great substitute for cashews and give a more robust flavor.
Fresh Ground Spices: We're using whole spices, including cumin, coriander, peppercorns, gennel, red chili, cinnamon, cloves, and cardamom. We dry roast them for the most intense, aromatic flavor. In addition to these, we need salt and turmeric powder as well.
Red Chillies: Traditional chicken Chettinad is made with gundu chilies, but since those are hard to find, I use Kashmiri red chili powder instead. However, if that is unavailable you can substitute it with paprika (regular, not smoked).
Tomatoes: Fresh Roma or plum tomatoes are ideal since their seeds are not bitter. If using any other type of fresh tomato, remove the seeds before blending.
Garlic and ginger: Use whole, peeled garlic and ginger or already prepared garlic paste and ginger paste.
Onions: I like the subtle sweetness of red onions, however, white onions or two large shallots work just as well.
Chicken: Boneless skinless chicken thighs are my go-to for most of my chicken recipes. If you prefer chicken drumsticks or chicken breasts, follow the time adjustments mentioned in the recipe card.
Cilantro and lime: A touch of cilantro and lime juice gives the final pop of fresh flavor.
Fresh coconut substitution: If using fresh shredded coconut, toast it a few seconds longer to dry out the excess moisture.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Chettinad Chicken Curry
Here are the step-by-step instructions for preparing chicken Chettinad in the Instant Pot:
Make Chettinad Curry Paste
Toast cashews, coconut, and spices: Turn on Instant Pot Saute function. Add cashews (or poppy seeds), shredded coconut, coriander, cumin, and fennel seeds, peppercorns, cloves, red chilies, red chile powder, cardamom pods, and cinnamon stick.
Stir and dry toast these for 2-3 minutes. As the spices and coconut begin to turn light golden brown, remove promptly and transfer to a blender jar (Pic 1).
Blend the curry paste: Add chopped tomatoes, garlic cloves and peeled ginger in the jar with toasted spices, and blend to a smooth paste. Add water if needed to blend the paste (Pic 2).
Saute & Pressure Cook
Saute aromatics: Select Saute and adjust to high. Add avocado or olive oil. After that add onions, curry leaves, and saute for 3 minutes, or until onions turn translucent and become soft (Pic 3).
Saute chicken: Add chicken, salt and turmeric, and saute for 2 mins (Pic 4).
Deglaze: Cancel Saute. Add half the water and deglaze the pot by scraping off any brown bits that may have stuck at the bottom (Pic 5).
Stir in the Chettinad curry paste: Add the Chettinad paste. Add the remaining water to the blender jar, shake it to catch all the paste, then pour that in the pot. Stir well (Pic 6).
Pressure cook: Close lid and pressure cook for 6 minutes on high (Pic 7). After cook time is over, wait 10 minutes, then release the pressure manually. You can also let it release naturally.
Simmer and thicken: Open the lid after the pin drops. Turn on saute and simmer the curry to thicken the sauce. Check for seasoning.
When done, garnish with chopped cilantro and a drizzle of fresh lime juice (Pic 8). Serve warm with basmati rice, naan, paratha, or a crisp homemade dosa.
Serving Suggestions
Steamed rice, naan, paratha, dosa, or appam offers a wonderful compliment to the Chettinad pepper chicken. Some other suggestions include:
- Jazzed Up Rice: serve it with lemon rice, spinach rice, or cumin rice
- Low Carb: serve it with Indian cauliflower rice or cilantro lime caulilfower rice
- Vegetables: make it a complete meal by adding spicy bombay potatoes, kurkuri bhindi or Carrots & Green Beans Thoran alongside.
How to Store
Store this homemade chicken curry in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.
To reheat, warm in 1-minute increments in the microwave, stirring each time in between. Alternatively, heat over medium heat on the stovetop until warmed through.
Since the curry may thicken up after a few days, adding a few tablespoons of water will help loosen the curry back to its original consistency.
Recipe Tips & Notes
- Whole Spices: The use of whole spices is what makes this quintessentially Chettinad. Make sure to use the freshest you can find.
- Red Chillies: Traditional chicken Chettinad is made with gundu chilies, but since those are hard to find, I use Kashmiri red chili powder. Paprika is another alternative.
- Blender: A high-powered blender is ideal for making a lump-free curry paste. If necessary, add water, a tablespoon at a time, to blend to a smooth consistency.
- Chicken: This curry can also be made with chicken drumsticks or breasts. Increase the cooking time to 12 mins for boneless skinless chicken drumsticks. If using chicken breast, cut in bite-size pieces and reduce the cooking time to 4 mins.
- Coconut: I use desiccated coconut but you can use fresh coconut if you like. Just toast it a bit longer to dry out the excess moisture. I wouldn't recommend frozen shredded coconut as that contains a bit too much moisture to toast correctly.
- Storage: Store the curry in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw it overnight before reheating.
- Reheat in 1-minute increments in the microwave, stirring in between, or over medium heat on the stovetop. The gravy will naturally tighten after a few days. Add a few tablespoons of water to bring the curry back to its original consistency.
Frequently Asked Questions
Chettinad cuisine is well known for the complexity of flavors. Toasting coconut and whole spices brings out their warmth and intense flavors, which makes this curry a little spicy and warming. To clarify the spice level, I would say it's a warm-spicy curry, not hot-spicy.
Chettinad sauce is typically made of coconut, whole spices, including cumin, coriander, cinnamon, cloves, fennel, peppercorns, cardamom, cashews, and occasionally, tamarind.
Based on the 6-servings in this recipe, each serving contains about 360 calories.
I have a few vegetarian friends who love Chettinad with paneer or tofu, while others have had much success with mutton and fish. But remember these ingredients have different cook times when compared to chicken.
My family and I like the richer flavor of dark meat chicken thighs. If white meat is more your style, chicken breasts are a great substitute, just adjust the cooking time accordingly.
Not necessarily. The high heat of the pressure cooker accomplished the same Maillard reaction (brown, savory notes) that happens in frying.
Other Chicken Recipes to Try
These recipes are part of the Indian Chicken Recipes Collection:
★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram, Pinterest and Youtube.
📖 Recipe
Chicken Chettinad
Equipment
Ingredients
Chettinad Spice Paste
- 10 cashews (or 2 teaspoon poppy seeds)
- ¼ cup desiccated coconut or ⅓ cup shredded unsweetened coconut
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ½ teaspoon black peppercorns or rainbow peppercorns
- 5 cloves
- 1 teaspoon red pepper flakes or 4-5 dried red chilies
- ½ teaspoon Kashmiri red chili powder
- 4 green cardamom pods or paprika
- 1 inch cinnamon stick
- 2 roma tomatoes
- 2-3 cloves garlic or 2 teaspoon garlic paste
- 1 inch ginger peeled, or 1 tablespoon ginger paste
Curry
Garnish
- 2-3 tablespoons chopped cilantro (leaves and thin stems)
- 4-5 drops fresh lime juice
Instructions
- Turn on Instant Pot Saute function. Add cashews (or poppy seeds), shredded coconut, coriander, cumin, and fennel seeds, peppercorns, cloves, red chilies, red chile powder, cardamom pods, and cinnamon stick.
- Stir and dry roast these for 2-3 minutes. As the spices and coconut begin to turn golden brown, remove promptly and transfer to a blender jar.
- Add chopped tomatoes, garlic cloves and peeled ginger in the jar with toasted spices, and blend to a smooth paste. Add water if needed to blend the paste.
- Select Saute and adjust to high. Add avocado or olive oil. Add onions, curry leaves and saute for 3 minutes, or until onions turn translucent and become soft.
- Add chicken, salt and turmeric and saute for 2 mins.
- Cancel Saute. Add half the water and deglaze the pot by scraping off any brown bits that may have stuck at the bottom. Add the Chettinad paste. Add the remaining water to the blender jar, shake it to catch all the paste, then pour that in the pot. Stir well.
- Close lid and pressure cook for 6 minutes on high. Note: If using boneless skinless chicken drumsticks, increase cook time to 10 mins. If using chicken breast pieces, reduce cook time to 4 mins.
- After cooking time is over, wait 10 minutes, then release the pressure manually. You can also let it release naturally.
- Open the lid after the pin drops. Turn on saute and simmer the curry to thicken the sauce. Check for seasoning.
- When done, garnish with chopped cilantro and a drizzle of fresh lime juice. Serve warm with basmati rice, naan, paratha, or a crisp homemade dosa.
Video
Notes
- Whole Spices: The use of whole spices is what makes this quintessentially Chettinad. Make sure to use the freshest you can find.
- Red Chillies: Traditional chicken Chettinad is made with gundu chilies, but since those are hard to find, I use Kashmiri red chili powder. Paprika is another alternative.
- Blender: I find a high-powered blender jar to be the best method for making a lump-free curry paste. If necessary, add water, a tablespoon at a time, to blend to a smooth consistency.
- Chicken: This curry can also be made with chicken drumsticks or breasts. Increase the cooking time to 12 mins for boneless skinless chicken drumsticks. If using chicken breast, cut in bite-size pieces and reduce the cooking time to 4 mins.
- Coconut: I use desiccated coconut but you can use fresh coconut if you like. Just toast it a bit longer to dry out the excess moisture. I wouldn't recommend frozen shredded coconut as that contains a bit too much moisture to toast correctly.
- Storage: Store the curry in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw it overnight before reheating.
- Reheat in 1-minute increments in the microwave, stirring in between, or over medium heat on the stovetop. The gravy will naturally tighten after a few days. Add a few tablespoons of water to bring the curry back to its original consistency.
Les says
I recently learned about kalpasi, which I understand is a unique Indian aromatic that can be tricky to find in the U.S. You mention it in passing in the notes for this recipe; how much would you use if fortunate enough to score some, and does something else get removed if you do?
Looking forward to trying this out as I work my way through your Indian recipe collection one dish at a time!
Aneesha says
Hi Les, if you find it, just add 1 small flower to the spice paste, and reduce the cinnamon to 1/2 inch and cloves to 3 in that case. Enjoy!