Chicken chettinad recipe from Nutmeg

Home | All Bristol Food & Drink News | Recipe | Nutmeg Chicken Chettinad Curry Recipe

We’re super excited that Nutmeg, one of Bristol’s best independent Indian restaurant, has shared their Chicken Chettinad Curry recipe with us all so we can re-create it at home (recipe, method & video below)! Yesss!

Chicken Chettinad is a lovely flavoursome chicken curry dish from Tamil Nadu in South India. Chettinad Chicken is made by toasting a number of spices with coconut and producing an aromatic masala that has a slight aniseed scent. Traditionally it is served with Dosa or Appams but it is just as good with naan and even plain boiled rice!

Prep: 10-mins | Cooking: 40-mins | Serving: 2-3


Chettinad masala paste:
• 4 tbsp desiccated coconut
• 2 tbsp coriander seeds
• 1 tbsp fennel seeds
• 1 1/2 tsp cumin seeds
• 2 inch cinnamon sticks
• 4 cardamom pods
• 2 star anise
• 4 cloves
• 1 dry bay leaf
• 4 dry chillies or according to your tolerance
• 1 tsp peppercorn or crushed black pepper

Curry sauce:
• 500g chicken *see marinade below
• 2 onions, diced
• 2 fresh tomatoes, chunks
• 2 inch ginger, grated
• 4 garlic cloves, chopped finely
• A few curry leaves
• Coriander

*Chicken marinade:
• 500g diced chicken
• 1/2 tsp turmeric
• 1/2 lime juice
• Pinch of salt
Marinade chicken for 2-3 hours or overnight


Tips: Add water if the curry becomes too thick. Use Kashmiri dry red chillies for less spice.

1. Dry fry all the ingredients (Chettinad masala paste – see above)  for 5 minutes on a low heat, add some water, then place in a blender / food processor to make a paste.

2. In a pan, on a medium-high heat, add a dash of oil to cook your onions until soft. Add ginger and garlic and cook for 2 more minutes. Then add your marinaded chicken and cook for a further 5 minutes. Then add your tomatoes. Once they become soft, add your masala paste you made earlier alongside your curry leaves.

3. For about 25 minutes, cook in a low-medium heat, keeping an eye on it to ensure it doesn’t stick.

4. Serve it up in a bowl with some coriander and serve with plain or pilau rice and even some garlic naan!

Chicken Chettinad

Chicken Chettinad

Posted by Nutmeg on Thursday, 30 April 2020