Curries
Chicken Chettinad
100% natural ingredientsNon-Veg4.2(239 reviews)Roasted whole-spice masala, coconut, black stone flower.
Very spicy₹660₹792for 4 people · 242 g / person
28 min cook timeStandard prep · Gluten-free
Servings
Minimum 4 people per dish
From our kitchen notebook
What’s in the crate
Exact quantities for a 4-person crate. Scale servings up on the crates page and every quantity scales with it.
- Chicken on bone — cut & cleaned560 g
- Chettinad masala — stone-ground88 g
Prepared in our kitchen
Coconut, poppy seed and whole spices dry-roasted and ground Chettinad style.
Made from: Whole spice mix, Fresh coconut
- Coconut & shallot base320 ml
Prepared in our kitchen
Fresh coconut ground with roasted shallots and curry leaf, loosened with coconut milk.
Made from: Fresh coconut, Shallots, Curry leaves
Recipe
How to cook it
4 steps · about 28 minutes from crate to table.
- 1
Unpack and check the formula5 min
Lay out Chettinad masala, Coconut & shallot base and bring chicken on bone to room temperature. Everything is pre-weighed to the grammage on this page, so nothing needs measuring.
- 2
Build the base10 min
Cook the onion–tomato and chettinad masala, coconut & shallot base on medium until the masala darkens and the oil separates.
- 3
Add the main11 min
Fold in chicken on bone, coat well, then add water or stock to the level you like and simmer covered.
- 4
Rest, season and serve3 min
Rest 3 minutes off the heat, taste for salt, then serve hot. Hot. Add the full chilli measure early so it cooks through.