Chettinad Chicken Semi Dry Masala | Authentic South Indian Chicken Recipe

Chettinad Chicken Semi Dry Masala - an authentic South Indian chicken recipe from my kitchen to yours! Chettinad Chicken is one of those South Indian dishes that instantly tells you where it comes from. Bold, peppery, unapologetically spiced, and deeply aromatic, it hails from the Chettinad region of Tamil Nadu, a land once known for wealthy trading communities and kitchens that valued freshly ground spices over ready-made blends. Chettinad cuisine is famous for its dry-roasted spice mixes, generous use of black pepper, fennel and curry leaves, and chicken dishes that are robust rather than creamy. This is proper old-school cooking, where flavour is built patiently, layer by layer, and nothing is rushed.

When people hear the word curry, they often imagine something swimming in gravy. In Indian home cooking, that is only half the story. Many traditional chicken recipes are semi-dry, where the sauce clings lovingly to the meat instead of pooling at the bottom of the pan. These are dishes meant to be scooped up with rice, dosas or parottas, each bite carrying spice, texture and warmth. In my cookbook No Worries, Just Chicken Curries, I dedicate a whole chapter to this idea, called Beyond Curry, exploring chicken dishes that sit proudly outside the saucy stereotype. This Chettinad Chicken recipe is not in the book, but plenty of others like it are, and you will find a link to buy the book on Amazon in the comments b

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This Chettinad Chicken Semi Dry Masala is perfect if you love South Indian chicken recipes that are spicy without being overpowering, deeply flavoured without being heavy, and comforting in that timeless, homestyle way. It is ideal for weeknight cooking but special enough to serve guests who appreciate traditional Indian food.

Chettinad chicken

Ingredients

Chettinad spice mix (for dry-roasting)

1. 1 teaspoon fennel seeds

2. 1 teaspoon cumin seeds

3. 1 tablespoon coriander seeds

4. 1 dried red chilli (optional)

5. 12–15 black peppercorns

6. 8–10 fresh or dried curry leaves

   
   

Toast all the spices in a dry frying pan over a medium heat for a couple of minutes until fragrant. Allow them to cool completely, then grind into a fine powder and set aside.

For the chicken dish

1. 400 g chicken drumsticks or bone-in chicken pieces

2. 2–3 green cardamoms

3. 2–3 dried red chillies (optional)

4. ½ cinnamon stick

5. 1–2 cloves

6. 1 onion, finely chopped

7. 2 tomatoes, chopped

8. 1 teaspoon ginger-garlic paste or finely minced

9. 1 slit red chilli (optional)

10. 2 tablespoons oil

11. ½ teaspoon turmeric powder

12. 1 teaspoon red chilli powder, adjusted to taste

13. ½ teaspoon garam masala

14. Salt to taste

15. ½ cup warm water

16. Fresh coriander or curry leaves, to garnish

Method

1. Heat the oil in a heavy-bottomed pan over a medium flame. Once hot, add the whole spices – cardamoms, dried red chillies, cinnamon and cloves – and let them sizzle briefly until aromatic.

2. Add the chopped onion and cook gently until golden brown, stirring often. This stage builds the foundation of flavour, so patience pays off. Add the slit fresh chilli if using.

3. Stir in the ginger-garlic paste and cook for about two minutes, allowing the raw aroma to disappear.

4. Reduce the heat to low and add the turmeric, red chilli powder and one heaped tablespoon of the homemade Chettinad spice mix. Splash in a few teaspoons of water to prevent the spices from burning and mix well.

5. Add the chopped tomatoes, cover the pan and cook until they soften and turn mushy, about seven to eight minutes. Stir occasionally and add a little water if needed to keep the masala from sticking.

6. Add the chicken pieces and season with salt. Pour in the warm water, mix well so the chicken is coated in the masala, cover and cook on a medium heat for 15–20 minutes, stirring occasionally, until the chicken is fully cooked. Drumsticks and bone-in pieces take slightly longer than boneless chicken, which will cook in about ten minutes.

7. For a semi-dry finish, remove the lid and cook for a further one to two minutes, allowing the sauce to reduce and cling to the chicken pieces.

8. Sprinkle over the garam masala and finish with fresh coriander or curry leaves. Serve hot with steamed rice, dosas or parottas.

Chettinad chicken

Suki's new cookbook - No Worries Just Chicken Curries - both in hardcover and paperback