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Chettinad Chicken with Roasted Spices

Tamil Nadu's Chettinad chicken is known for its roasted whole spices, black pepper and rich tomato sauce.

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60 minDifficulty: medium
Chettinad chicken in roasted dark spice sauce with curry leaves

Servings in this printout: 4

Ingredients

Servings4
  • 700 g chicken thigh meatin pieces
  • 1 piece onionfinely chopped
  • 2 piece tomatodiced
  • 2 piece a clove of garlic
  • 15 g fresh ginger
  • 1 tsp black pepper
  • 1 tsp coriander seeds
  • 0.5 tsp fennel seeds
  • 1 piece cinnamon stick
  • 2 tbsp oil
  • 10 g fresh curry leavesoptional
  • 1 tsp salt
  • 1 dl water

Method

  1. Toast the black peppercorns, coriander seeds, fennel seeds and cinnamon in a dry pan until fragrant. Cool and grind.
  2. Heat the oil in a pot. Saute the onion. Add chopped garlic and ginger.
  3. Add the chicken and lightly brown on all sides.
  4. Mix in the spice mixture and curry leaves. Add tomatoes and salt.
  5. Pour in the water, cover and simmer for 25-30 minutes until the chicken is cooked and the sauce is thick.
  6. Serve with basmati rice or bread.

Original recipe nutrition per serving

The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs
3.59 g
Total carbohydrates (incl. fibre and polyols)
5.1 g
Protein
34.21 g
Fat
12.37 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • fennel seeds · Suitable nutrition data was unavailable for this ingredient or product.
  • fresh curry leaves · Suitable nutrition data was unavailable for this ingredient or product.

Estimate for the modified recipe

Original recipe GL unavailable

Calculated GL · ≈ 1.42 / serving

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

How was the estimate calculated?

This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

GI-unmatched available carbohydrate omitted, up to 1.3 g/serving. Its effect is not assumed to be zero.

Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

Value used in the model

Original recipe amounts and preparation

  • 700 g · chicken thigh meat
  • 1 piece · onion
  • 2 piece · tomato
  • 2 piece · a clove of garlic
  • 15 g · fresh ginger
  • 1 tsp · black pepper
  • 1 tsp · coriander seeds
  • 0.5 tsp · fennel seeds
  • 1 piece · cinnamon stick
  • 2 tbsp · oil
  • 10 g · fresh curry leaves
  • 1 tsp · salt
  • 1 dl · water

Toast the black peppercorns, coriander seeds, fennel seeds and cinnamon in a dry pan until fragrant. Cool and grind. Heat the oil in a pot. Saute the onion. Add chopped garlic and ginger. Add the chicken and lightly brown on all sides. Mix in the spice mixture and curry leaves. Add tomatoes and salt. Pour in the water, cover and simmer for 25-30 minutes until the chicken is cooked and the sauce is thick. Serve with basmati rice or bread.

Separate version amounts and preparation

Servings for these amounts · 4

  • 700 g · skinless chicken thigh
  • 100 g · peeled onion
  • 160 g · tomato
  • 7 g · fresh garlic
  • 15 g · fresh ginger
  • 2 g · ground black pepper
  • 2 g · coriander seeds
  • 1 g · fennel seeds
  • 3 g · cinnamon stick
  • 27 g · neutral cooking oil
  • 10 g · fresh curry leaves
  • 6 g · salt
  • 100 g · water

Use the original method with these details.

Weigh all listed spices individually, including fennel and the whole cinnamon stick. Roast and grind the spices and make the curry by the original method; retain all fresh curry leaves. GL covers this curry only. Unquantified serving rice or bread is outside this version and estimate.

Research sources and technical details

Source names and technical notes appear in their original form.

Sources and limitations · A

Assumption sensitivity

1.419–3.27 / serving

This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

GL method ↗

Notes

  • Adjust the amount of black pepper if you want a milder sauce.