Chicken Chettinad: Chicken Chettinad recipe

chicken Chettinad

Spicy, filled with flavors, and hearty, Chicken Chettinad may be a delicious chicken curry from the Chettinad region of South India. Thus, It are often made dry or with gravy.

What is Chicken Chettinad:

Chicken Chettinad may be a classic recipe of south Indian chicken curry which originates from Tamil Nadu. However, It’s hugely popular within the subcontinents of India for its fiery taste and supreme flavor. In fact, it’s one among the foremost ordered Indian chicken curry recipes in restaurants. Chicken Chettinad gravy may a spicy flavored chicken curry recipe where marinate chicken pieces cooks with roasted ground spices and coconut in spicy onion gravy. Hence, this lip-smacking dish usually serves with Dosa, Plain rice, or Parathas.

Chettinad cuisine is distinctly aromatic, spicy, and fiery. It’s tons of flavors happening , so finding the right blend of spices is that the key.

The base that adds character to most of the signature Chettinad curries is formed from freshly ground (and sometimes fried) spices, tomatoes, chilies, ginger, garlic, tamarind, and coconut.


Mix chicken with 1 tsp salt and vinegar and keep away for ½ an hour.

Chicken chettinad

In a pan, heat 2 tbsp oil.

Chicken Chettinad

When the oil is hot, add 2 sprigs of curry leaves, coriander seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, cardamom, black peppercorns, and eight – 10 dry red chilies. If you’ve got Gundu Chillies, use them. I used Kashmiri Red Chillies. If Kalpasi is out there to use, use an enormous pinch at this stage.

Fry till slightly browned and a pleasant aroma starts coming. Add ½ cup of chopped onion and grated coconut and cook for 3-4 minutes.

Chicken Chettinad

Add ginger-garlic paste and fry for an additional 3-4 minutes.

Cool and grind the mixture during a grinder. Add water to grind the ingredients.

A smooth paste made.

Add 3 tbsp oil to a pan.

Add 2-3 sprigs of curry leaves and resting onion. Use Indian shallots in place of onions if they’re available to you.

Chicken Chettinad

Fry till onion is golden brown. Add up green chili, turmeric powder, red chili powder, and salt.

Add tomato and therefore the roasted and ground mixture.

Now add a cup of water and cook for a moment.

Add chicken and canopy and cook till chicken is completed.

Add lime juice and fresh coriander and cook for a moment. Serve your Chicken Chettinad hot with Naan.

Chicken Chettinad
Chicken Chettinad

Chicken Chettinad recipe

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4 servings


  • 1 Chicken  cut into pieces (without skin)
  • 1 bunch Curry leaf
  • 3 Onions  finely chopped
  • 4 Tomatoes  boiled, skinned, and chopped
  • 1 Tsp Red chili powder
  • 1/2 Tsp Turmeric 
  • 2 Tsp Poppy Seeds
  • 1 Tbsp Coriander Seeds 
  • 1 Tbsp Fennel seeds
  • 1 Tbsp Cumin Seeds
  • 1" Cinnamon 
  • 3 Cardamom 
  • 5 Whole Cloves
  • 4-5 Dried Red Chile
  • 6-8 Peppercorns 
  • 1 Tbsp Ginger  chopped finely
  • 1 Tbsp Garlic  chopped finely
  • 1 1/2 cups  Coconut  (fresh coconut grated)
  • 2 tsp lemon juice
  • 7-8 Tbsp Oil 
  • Salt  to taste


  • In 1 Tbsp oil fry cumin seeds, coriander seeds, fennel seeds, whole cloves, cardamom, whole red chilies, peppercorns, cinnamon for a couple of seconds. Add diced ginger and garlic and fry some more further. After the ginger garlic gets gently fried, add poppy seeds and fresh coconut. Fry for a few minutes on low flame and add 1/4 cup of warm water to soften the masalas.
  • Allow the masalas to chill and grind it to a fine paste.
  • Heat the remaining oil and fry chopped onions. After the onions recover browned, add turmeric, red chili powder, half the curry leaves, and therefore the masala paste. Fry everything on low till oil separates. Continue sprinkling water as you fry the masala, this assists in blending the flavors and making the curry delightfully aromatic.
  • After the masala is quite fried, add chicken and minced tomatoes. you will not be required to feature water if you add tomatoes at this stage and therefore the chicken will cook within the oil and tomatoes. If you are doing require to feature water you'll, but remember to feature warm water. Add salt and permit the chicken to cook completely on low flame.
  • After the chicken is cooked through, close up the warmth and add lemon juice and therefore the remaining curry leaves.
  • Serve hot garnished with a couple of curry leaves.



While Chicken Chettinad is usually served with steamed rice, it also tastes good with Rotis. It also can be served with dosa or neer dosa.
Keyword Chicken Chettinad, Chicken Chettinad recipe


  • You can make Chicken Chettinad gravy by adding water while cooking it.
  • If you want, You can add just a little water or let it evaporate if you ask Chettinad Chicken dry.
  • You can add fresh cream if you are doing not prefer extra spicy Chicken Chettinad.

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