Chicken Chettinad (lean)

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 130 g chicken breast (cubed)130g

Vegetables· 4

  • 50 g red onion (sliced)50g
  • 70 g tomato (diced)70g
  • 8 g garlic (minced)8g
  • 6 g ginger (minced)6g

Spices· 6

  • 5 g curry powder5g
  • 2 g black pepper (freshly cracked)2g
  • 1 g cumin(staple)1g
  • 2 g coriander powder(staple)2g
  • 1 small sprig curry leaves1g
  • pinch of salt(staple)2g

Fats & oils· 2

  • 8 g cashew nuts(optional)8g
  • 6 g cooking oil (1 tsp)6g
  1. 1 min · hands-free

    In a dry pan without oil, toast the black pepper, cumin, coriander and curry powder over medium-low heat for 1 min until fragrant, then take off the heat.

    Why? Dry-roasting the spices first drives off moisture and releases their aroma compounds — Chettinad's signature deep, toasty depth comes from roasting, not from extra oil.

    Tip: Stop at the first wisp of smoke — scorched spices turn bitter.

    01:00

    Next up:In the same pan, heat 1 tsp oil and sauté the garlic, ginger, onion and curry leaves over medium heat for ~2 min, then toss in the cashews.

  2. In the same pan, heat 1 tsp oil and sauté the garlic, ginger, onion and curry leaves over medium heat for ~2 min, then toss in the cashews.

    Why? Curry leaves crackle into a nutty aroma the moment they hit hot oil — the soul of South Indian cooking; just a small handful of cashews adds richness without tipping the fat too high.

    Tip: Cook the onion until golden and translucent so its sweetness builds the base.

    Next up:Stir in the roasted spices and diced tomato, fry 2 min, then add 4 tbsp water and simmer into a thick masala base.

  3. Stir in the roasted spices and diced tomato, fry 2 min, then add 4 tbsp water and simmer into a thick masala base.

    Why? The tomato's moisture and gentle acidity melt the spices into a masala — its natural tang stands in for extra oil and salt, giving the dish more dimension.
    Watch out: Add a splash of water if it dries out — don't let the spices catch and burn.

    Next up:Add the chicken cubes, toss over medium heat to coat every piece, season with salt, and simmer 5–6 min until just cooked through.

  4. Add the chicken cubes, toss over medium heat to coat every piece, season with salt, and simmer 5–6 min until just cooked through.

    Why? Lean breast goes in last and cooks only until just done — the masala coats the surface for full flavour, while overcooking would dry it out.

    Tip: Serve with half a bowl of basmati rice and some cucumber to fill you up and cool the heat.