This is the signature Chettinad dish — chunks of tender bone-in chicken bathed in a complex, heat-forward sauce. The brick-red color comes from tomato and chili, while cinnamon and cloves add warmth. The heat is assertive but not one-dimensional; reviewers praise the balance between fire and fragrance. This dish defines Chettinad cuisine's reputation for uncompromising boldness.
Tips from diners
Order this if you want authentic Chettinad heat — this is not a toned-down version for Western palates. The bone-in chicken absorbs the complex sauce and stays tender.
The naan emerges from the tandoor oven with burnt spots on the exterior — marks of proper high-heat cooking. The interior stays soft and slightly pillowy. This is fresh-baked and served warm, providing a vehicle for scooping curries and a textural contrast to rice.
Tips from diners
Order naan alongside rice if you want maximum sauce absorption — soft naan is perfect for mopping up the complex Chettinad sauce.
The basmati is cooked to the point where each grain is separate and slightly nutty in flavor. This rice is the foundation for the bold Chettinad curries — it doesn't compete but provides structure and substance. The kitchen's attention to rice cooking shows in the results.
Tips from diners
Order extra rice — the curries are sauce-heavy and you'll want more than expected to fully enjoy the gravies.
The dal is slow-cooked until soft, infused with pegaga (a local herb) and dried chillies for heat. This is a subtle dish compared to the bold chicken masala — the lentils provide earthiness while pegaga adds slight bitterness. Reviewers appreciate this as a grounding side that rounds out the meal.
Tips from diners
Don't skip the dal — it provides texture and helps balance the heavier curries. The pegaga is local and adds subtle complexity.
Palak paneer is a vegetarian standout — spinach is pureed into a silky sauce enriched with cream, studded with soft paneer cubes. The spicing is moderate compared to the chicken masala, making it an ideal balance dish for a meal centered on the bold Chettinad chicken. Reviewers note the paneer quality is consistently high — soft without being mushy.
Tips from diners
Order this alongside the Chettinad chicken masala — the creamy spinach balances the heat and provides textural contrast.
Anjappar brought Chettinad cuisine from Tamil Nadu to Kuala Lumpur in 2004, becoming the flagship location for Malaysia's largest Chettinad restaurant group (150+ outlets globally since 1964). Chettinad cuisine is among India's spiciest, built on hand-ground spice blends featuring cinnamon, cloves, cumin, and black pepper. The restaurant is formally appointed with air-conditioned dining and attentive service, reflecting the premium positioning of the cuisine.
Anjappar has been at Jalan Maarof since 2004 — long tenure in a competitive Bangsar market. The formal service (servers in white shirts and bow ties) reflects the restaurant's positioning as refined casual dining.
Chettinad cuisine is genuinely assertive — not a toned-down version. Communicate your tolerance when ordering. Palak paneer and dal are milder options if the chicken masala is too intense.
Private dining rooms available for groups and catering. Call ahead for group reservations — Anjappar accommodates special requests and can handle 20+ person events.
Open daily 8am-11:30pm. Lunch (11am-3pm) is quieter than dinner — walk-ins are fine. The space is air-conditioned and comfortable for lingering.
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