Chicken Chettinad is a specialty of the Chettinad region of South India, famous for its intensely flavored and spicy cuisine. This dry curry is defined by the use of freshly roasted spices, particularly black peppercorns, star anise, fennel seeds, and a rich paste of toasted coconut.

Prep Time	Cook Time	Serves
20 minutes	1 hour	4

Part A: Ingredients

• Chicken: 1.5 lbs Bone-in Chicken pieces (thighs and drumsticks).
• Spice Roasting: 1/2 cup Shredded Coconut, 2 Tbsp Black Peppercorns, 1 Tbsp Fennel Seeds, 1 tsp Cumin Seeds, 1 Star Anise, 2-inch Cinnamon Stick, 4 Dried Red Chilies.
• Aromatics/Liquid: 2 Tbsp Oil or Ghee, 2 large Onions (finely minced), 1 Tbsp Ginger Garlic Paste, 2 medium Tomatoes (puréed), 1.5 cups Water or Stock.
• Finish: 1 Tbsp Lemon Juice, Fresh Cilantro.

Part B: Instructions

Step 1: Roast and Grind the Spice Masala

1. In a dry skillet over medium heat, toast the shredded coconut until golden brown and fragrant. Set aside.
2. In the same skillet, dry-roast all the whole spices (peppercorns, fennel, cumin, star anise, cinnamon, chilies) for 2 minutes until very fragrant.
3. Grind the roasted spices, toasted coconut, and a splash of water into a smooth, fragrant paste.

Step 2: Build the Curry Base

1. Heat the oil/ghee in a pot. Add the minced onions and cook for 10 minutes until they are deep golden brown.
2. Stir in the ginger garlic paste and cook for 2 minutes.

Step 3: Cook the Chicken

1. Add the chicken pieces to the pot and sear for 5 minutes.
2. Stir in the puréed tomatoes and cook for 5 minutes until the tomato is broken down.
3. Add the prepared Chettinad spice paste. Cook for 5-7 minutes, allowing the paste to coat the chicken and release its oil.

Step 4: Simmer and Finish

1. Pour in the water/stock. Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, or until the chicken is tender and the oil floats to the surface.
2. Stir in the lemon juice and taste for salt.
3. Serve the Chicken Chettinad hot, garnished with fresh cilantro, traditionally served with rice or parotta (flatbread).