Lighter Chettinad Chicken

By roasting authentic spices for bold Chettinad flavor and using lean chicken thighs without coconut milk, this recipe delivers a high-protein, deeply aromatic curry with reduced fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 850 g (1.87 lbs) skinless, boneless chicken thighs, cut into bite-sized pieces · 1224 kcal in the whole recipe
• 220 g (2 medium) yellow onions, finely chopped · 88 kcal in the whole recipe
• 260 g (2 medium) ripe tomatoes, chopped · 47 kcal in the whole recipe
• 12 g (2 tsp) fresh ginger, grated · 10 kcal in the whole recipe
• 12 g (3 cloves) garlic, minced · 18 kcal in the whole recipe
• 26 g (2 tbsp) ghee · 228 kcal in the whole recipe
• 15 g (1 tbsp) fresh lemon juice · 3 kcal in the whole recipe
• 10 g (1/4 cup) fresh cilantro, finely chopped · 2 kcal in the whole recipe
• 1 tbsp black peppercorns, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 2 dry red chillies
• 1/2 tsp turmeric powder, 10-12 fresh curry leaves, and salt to taste

Method

1. Dry roast black peppercorns, coriander seeds, cumin seeds, fennel seeds, and dry red chillies in a skillet over medium heat for 2-3 minutes until fragrant, then grind into a spice mix.

   

2. Heat ghee in a deep pan over medium heat, add curry leaves, onion, ginger, and garlic, sautéing for 6-8 minutes until golden brown.

   

3. Add tomatoes, ground Chettinad spice mix, turmeric powder, and salt; cook for 4-5 minutes until tomatoes soften into a thick paste.

   

4. Add chicken thigh pieces and 100 ml water, stir well, cover and simmer on low heat for 15-18 minutes until chicken is tender and cooked through.

   

5. Stir in lemon juice and chopped cilantro, adjust seasoning, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.