Dry-roast every whole spice separately in a hot pan until each is fragrant and a shade darker, then grind — chettinad's identity is that roasted-spice depth, and grinding raw or under-roasted spice leaves it flat and one-note.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep30 min
Cook40 min
MakesServes 4
CuisineIndian
Cost$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for4servings
chicken, bone-in
800 g
1.75 lb
Local / market
fennel seeds
2 tsp
10 ml
Local / market
black peppercorns
1 tbsp
15 ml
Local / market
stone flower (kalpasi)
1 piece
1 tsp
Local / market
star anise
1
1
Local / market
dried red chilies
6
6
Local / market
grated coconut
1/2 cup
120 ml
Local / market
curry leaves
2 sprigs
20 leaves
Local / market
The Rundown
Greedometer●●●●●Squeaky clean
About as virtuous as dinner gets. · plan ahead — needs marinating, soaking, or resting time
EffortSome doing
Cook it with
Instant PotSlow cookerOne-pot
The Method
Dry-roast fennel, pepper, coriander, cumin, kalpasi, star anise, cinnamon and dried chilies one type at a time till fragrant. Roast coconut separately till golden. Grind all with a little water to a paste.20 min
Marinate chicken with turmeric, salt and half the ground masala 20 min. Heat oil, temper curry leaves, brown onions and ginger garlic paste.20 min
Add tomatoes and the rest of the masala; fry till oil separates. Add chicken and sear.10 min
Add hot water, cover, simmer 20–25 min till chicken is tender and gravy thick. Finish with fresh curry leaves.25 min
Can you make Chettinad Chicken in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Chettinad Chicken? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Chettinad Chicken ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Chettinad Chicken gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Chettinad Chicken vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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