Chettinad Chicken Varuval
A fiery and aromatic South Indian dry chicken curry from the Chettinad region. Tender chicken pieces are coated in a freshly ground spice blend, making it a perfect side for rice or roti.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a mixing bowl, combine the chicken pieces with turmeric powder, lemon juice, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each piece is evenly coated.
- d.Cover and set aside to marinate for at least 20 minutes at room temperature.
- 2
Step 2
- a.Prepare the Chettinad Masala Powder
- b.Heat a small, dry pan over low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and kalpasi (if using).
- c.Dry roast the spices, stirring constantly for 2-3 minutes until they release a rich aroma and turn slightly darker. Be careful not to burn them.
- d.Remove the spices from the pan and allow them to cool completely.
- e.Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
- 3
Step 3
- a.Sauté the Aromatics
- b.Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
- c.Add the curry leaves and sauté for 30 seconds until fragrant.
- d.Add the finely chopped onions and sauté for 6-8 minutes until they become soft and golden brown.
- e.Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- f.Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it breaks down and becomes soft and pulpy.
- 4
Step 4
- a.Cook the Chicken Varuval
- b.Add the freshly ground Chettinad masala powder to the pan. Sauté for 1 minute until it's aromatic.
- c.Add the marinated chicken pieces and the remaining 1 tsp of salt. Mix well, ensuring the chicken is fully coated with the masala.
- d.Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
- e.Pour in 1/4 cup of water, stir to combine, and bring to a simmer.
- f.Cover the pan, reduce the heat to low, and let the chicken cook for 15-20 minutes, or until it is tender and cooked through (internal temperature reaches 165°F or 74°C).
- 5
Step 5
- a.Finish and Serve
- b.Once the chicken is cooked, remove the lid and increase the heat to medium-high.
- c.Continue to cook, stirring frequently, for another 3-5 minutes until all the moisture evaporates and the masala clings tightly to the chicken pieces, creating a dry roast consistency.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve hot with steamed rice, parotta, or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use gingelly (Indian sesame) oil. Its nutty aroma is characteristic of Chettinad cuisine.
- 2Roast the spices on low heat to prevent them from burning, which can make the final dish bitter.
- 3Using bone-in chicken pieces will result in a more flavorful and moist varuval.
- 4You can make a larger batch of the Chettinad masala powder and store it in an airtight container for up to a month.
- 5For a richer flavor, you can add 1-2 tablespoons of grated coconut or small coconut pieces along with the onions.
- 6Ensure the chicken is cooked through before the final roasting step. An instant-read thermometer should read 165°F (74°C).
Adapt it for your goals.
Vegetarian
Replace the chicken with 400g of firm mushrooms (like cremini or button, quartered) or paneer cubes. Adjust cooking time accordingly; mushrooms will cook faster.
SeafoodSeafood
Use 500g of large prawns instead of chicken. Add the prawns in the last 5-7 minutes of cooking to prevent them from becoming tough.
Different MeatDifferent Meat
This masala works wonderfully with mutton. Use 500g of mutton pieces and pressure cook them with the masala until tender before proceeding to the final roasting step.
Creamier VersionCreamier Version
For a slightly less dry version, add 1/4 cup of thin coconut milk along with the water and simmer until the chicken is cooked.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Anti-inflammatory Spices
The blend of spices, particularly turmeric (containing curcumin) and black pepper, possesses potent anti-inflammatory and antioxidant properties that help combat oxidative stress.
Boosts Metabolism
The capsaicin in red chilies can provide a temporary boost to your metabolism, which may aid in weight management.
Aids Digestion
Spices like cumin, fennel, and coriander seeds are traditionally known to aid digestion, reduce bloating, and improve gut health.
Frequently asked questions
One serving of Chettinad Chicken Varuval contains approximately 350-420 calories, depending on whether you use bone-in or boneless chicken and the exact amount of oil.