Chettinad Chicken (चेट्टिनाड चिकन) — South Indian Chicken (मुर्ग / मुरग़) from Tamil Nadu

Origin and History

Chettinad Chicken (चेट्टिनाड चिकन) is an iconic dish from the southern Indian state of Tamil Nadu, specifically from the Chettinad region. This area is renowned for its bold, spicy, and complex flavors, rooted in the rich culinary heritage of the Chettiar community — historically traders and avid travelers.

Chettinad cuisine is known for its generous use of freshly ground spices, aromatic herbs, and local ingredients such as tamarind, coconut, and chilies. Chettinad Chicken (मुर्ग / मुरग़) perfectly exemplifies this flavor profile: a fiery, aromatic, and deeply flavorful dish.

Tradition

Traditionally, Chettinad Chicken (मुर्ग / मुरग़) is made with chicken pieces marinated in a spice blend, then slow-cooked in a rich gravy made of tomatoes, onions, grated coconut, and a unique mix of roasted spices. It is typically served with plain white rice or flatbreads like chapati or dosa.

This dish is often prepared during special occasions and festivals but is also a beloved everyday meal in Tamil Nadu households, appreciated for its depth of flavor.

Authentic Chettinad Chicken Recipe (चेट्टिनाड चिकन)

Ingredients

• 1 kg chicken (मुर्ग / मुरग़), cut into pieces

• 2 medium onions, finely chopped

• 2 medium tomatoes, chopped

• 1 tbsp freshly grated ginger

• 1 tbsp crushed garlic

• 2 tbsp oil (sunflower or sesame oil)

• 1/2 cup grated coconut (fresh or dried)

• 2 tbsp coriander seeds

• 1 tbsp cumin seeds

• 1 tbsp fenugreek seeds

• 1 tsp black peppercorns

• 4–6 dried red chilies (adjust to spice preference)

• 1 stick cinnamon

• 4 cloves

• 3 green cardamom pods

• 1 curry leaf (or Indian bay leaf)

• Salt to taste

• Fresh coriander leaves for garnish

• Water as needed

Preparation

Spice Masala Preparation:
In a dry pan, roast the coriander seeds, cumin, fenugreek, black pepper, red chilies, cinnamon, cloves, and cardamom until aromatic. Allow to cool, then grind into a fine powder along with the grated coconut.

Cooking:
Heat the oil in a large pan. Add the curry leaves and onions, sauté until golden brown. Add ginger and garlic, sauté for another minute. Stir in the tomatoes and cook until they break down.

Add the ground spice mixture and mix well. Add the chicken pieces and stir to coat them evenly with the masala. Add salt to taste. Pour in a little water, cover, and simmer on low heat for 25–30 minutes until the chicken is fully cooked.

Garnish with fresh coriander before serving.

Variations

• Chettinad Chicken with Coconut Milk: Add coconut milk at the end of cooking for a milder, creamier taste.

• Chettinad Pepper Chicken: Increase the quantity of black pepper for a spicier, more pungent version.

• Dry Chettinad Chicken: Reduce the amount of liquid and cook longer for a thicker, more concentrated, semi-dry dish.