Chettinad chicken is a distinctive and flavorful chicken curry that boasts a unique blend of spices, fresh coconut, and poppy seeds. This recipe brings the rich flavors of Chettinad cuisine to your kitchen with the convenience of an
Plus, with my easy and simplified cooking process, you can enjoy the authentic taste of chicken Chettinad without the fuss. Perfectly pairs with steamed rice or roti.
This dish brings together the flavors of South Indian and North Indian cuisine in a perfect marriage of spices and ingredients. The unique flavor profile of Chettinad chicken curry is attributed to the usage of curry leaves, coconut, and lemon, which add a burst of freshness and tanginess to the dish.
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Why you will love this recipe?
- Bold and complex flavors. Chettinad chicken is known for its bold and robust flavors, achieved through the use of aromatic spices.
- A unique blend of South Indian and North Indian flavors. Chicken Chettinad is a perfect marriage of flavors from South Indian and North Indian cuisine.
- A good change from regular chicken curry. If you're looking to add some variety to your chicken recipes, the
Instant Pot chicken Chettinad is an excellent choice.
Ingredients
Chicken: Use bone-in skinless chicken pieces. In this recipe, I have used chicken drumsticks.
Coconut oil: I use coconut oil to make this dish. However, you may replace it with vegetable oil or any cooking oil of your choice.
Spices: I use garam masala, poppy seeds, turmeric powder, and chili powder.
See the recipe card for the full list of ingredients and quantities.
Step-by-step instructions
Step 1: Grind together poppy seeds, coconut, garam masala, ginger, and garlic using ½ cup of water (images 1 and 2).
Step 2: Set the
Step 3: Saute the masala for 2-3 minutes (step 5). Add tomatoes, salt, and chicken (images 6 and 7). Mix well and saute for 4-5 minutes (step 8).
Step 4: Add 1 cup of water and deglaze the pot (image 9). Secure the IP lid and set it to Pressure Cook mode for 10 minutes (image 10).
Step 5: Do a natural release of pressure for 10 minutes, then do a quick release. Add lemon/lime juice and cilantro (images 11 and 12).
Expert Tips
I am using garam masala in this dish to simplify the process. You may instead use whole spices, i.e., coriander seeds, cumin seeds, fennel seeds, cinnamon sticks, black peppercorns, cardamom, cloves, and dried red chilies. If you use whole spices, make sure to dry roast them for a few minutes and then grind them to a fine powder in a spice grinder.
Saute the chicken for 5 minutes before adding water and pressure cooking. This will help seal the juices, making the curry very flavorful.
I used chicken drumsticks and pressure-cooked them for 10 minutes. If you use bone-in or boneless chicken thighs, reduce the pressure cooking time to 5 minutes.
Use this recipe and replace chicken with potatoes or other veggies of your choice to make Chettinad vegetable curry. Adjust the cooking time of vegetables (you can refer to this Instant Pot vegetable korma as a guide for the cooking time). This recipe also works well with turkey, although keep in mind that the cooking times may vary.
What to serve with chicken Chettinad
Chicken Chettinad pairs wonderfully with a variety of accompaniments. Serve it steaming hot with steamed sona masoori rice for a hearty and flavorful meal. Alternatively, enjoy it with traditional South Indian staples like adai dosa, idli, or appam, allowing the bold Chettinad spices to complement the subtle flavors of these dishes.
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Recipe card
Easy Chicken Chettinad in Instant Pot
Equipment
Ingredients
- 2 lb chicken drumstick
- ¼ cup coconut oil (can be replaced with any cooking oil)
- 1 large onion finely chopped
- 2 large tomatoes finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 sprig curry leaves
- Salt to taste
- ½ lemon or lime
- 2 tablespoon cilantro
- 1 cup water
To grind together
- 2 teaspoon poppy seeds
- ½ cup coconut dried or desiccated
- 2 teaspoon garam masala (use store-bought or homemade garam masala)
- 2 inch ginger
- 3 cloves garlic
- ½ cup water
Instructions
Prep
- Grind together poppy seeds, coconut, garam masala, ginger, and garlic using ½ cup of water.
Making the curry
- Set the Instant Pot to saute mode and add coconut oil.
- Add onion and saute for 5 minutes, until the onion beings to brown.
- Add curry leaves and saute for a few seconds.
- Add the ground paste, chili powder, and turmeric powder. Saute for 2-3 minutes.
- Add tomatoes, salt, and chicken.
- Mix well and saute for 4-5 minutes.
- Add 1 cup of water and deglaze the pot.
- Secure the IP lid and set it to Pressure Cook mode for 10 minutes.
- Do a natural release of pressure for 10 minutes, then do a quick release.
- Open the lid once the pin drops. Add lemon/lime juice and cilantro.
- Mix well and serve hot.
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