Chettinad Chicken with MMasala Box's Blend

Chettinad Chicken with MMasala Box's Blend

Serve the Chettinad Chicken hot with steamed rice, dosa, or chapati to savor the rich flavors of the Chettinad Masala from MMasala Box. Adjust the spice levels according to your taste preference.


For Marination:

  • 500 grams chicken, cut into pieces
  • 1 teaspoon turmeric powder
  • 1 tablespoon red chili powder
  • 2 tablespoons yogurt
  • Salt to taste
  • Curry leaves
  • Chettinad Masala from MMasala Box


  1. Marinate the Chicken: In a bowl, mix the chicken pieces with turmeric powder, red chili powder, yogurt, and salt. Set aside for at least 30 minutes.

  2. Prepare the Chettinad Masala Paste: Heat oil in a pan. Add fennel seeds, cumin seeds, cinnamon stick, cloves, and dry red chilies. Sauté until fragrant.

    • Add chopped onions and curry leaves. Cook until onions turn translucent.
    • Add ginger-garlic paste and sauté until the raw smell disappears.
    • Add chopped tomatoes and cook until they soften.
    • Add the Chettinad Masala from MMasala Box and grated coconut (if using). Cook the mixture for a few minutes until the oil separates.
    • Let the mixture cool down, then blend it into a smooth paste using a blender or food processor. Set aside.
  3. Cooking the Chicken:

    • Heat oil in a pan. Add the Chettinad masala paste and cook for a couple of minutes until fragrant.
    • Add the marinated chicken pieces. Mix well and cook on medium heat, stirring occasionally.
    • Cover and cook until the chicken is tender and cooked through, ensuring the masala coats the chicken evenly.
    • Adjust the consistency by adding water if needed.
    • Garnish with fresh coriander leaves or curry leaves.
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