Chicken Chettinad Recipe

chicken chettinad recipe
chicken chettinad recipe

AuthorAnuja uniCategoryDinners, Lunch, Main Dishes, Non VegetarianDifficultyIntermediate

Most popular chicken recipe from chettinad cuisine.

Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr



Chicken Chettinad Recipe


  • 1/2 kg chicken
  • 2 tbsp oil
  • 1/2 cup onion, finely chopped
  • 8-10 curry leaves
  • 1/2 cup tomatoes finely chopped
  • 1 bayleaf

For marination

  • 1 tbsp yogurt
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1 tbsp ginger-garlic paste
  • salt to taste

To Make Chettinad Masala

  • 1 tbsp poppy seeds (khus khus)
  • 1/2 cup coconut, grated
  • 1 tbsp coriander (dhaniya) seeds
  • 1 tsp fennel seeds (saunf)
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp pepper corn (kali mich)
  • 5 dry red chillies
  • 4 green cardamoms (choti elaichi)
  • 5 cloves (laung)
  • 1 cinnamon stick 1 inch long

How to Prepare for Chicken Chettinad Recipe

  1. Take a deep bowl and add yogurt, turmeric powder, salt, ginger-garlic paste and mix well to make a paste. Add chicken pieces and mix well so that the paste is well coated on chicken pieces. Marinate and keep aside for few hours.
  2. Heat a pan on low flame and add coriander seeds and red chillies. Add cardamom, cumin seeds, fennel seeds, pepper, cinnamon, cloves and dry roast for few minutes till a good aroma starts coming. Add poppy seed and toss all spices. Keep these in a plate aside for some time to cool
  3. Add coconut in a pan and fry for few minutes until you can smell it. Keep aside to cool.
  4. Add the roasted spices and fried coconut in a grinder jar. Pour some water and blend to make a smooth paste.Keep aside in a bowl.

How to Make Chicken Chettinad

  1. Heat some oil in a pan on low flame. Add bay leaf and chopped onions. Fry till the onions turn golden brown.
  2. Add marinated chicken pieces to the pan and fry to 5 minutes. Add tomatoes, turmeric, salt, red chilli powder and mix well. Fry till the oil is separated.
  3. Add the chettinad masala paste and curry leaves in the pan. Fry for 3 to 5 minutes.
  4. Add 1 cup hot water to make gravy in the pan. Cover and cook till the chicken in fully cooked and becomes soft. Keep the consistency of the gravy as per requirement.
  5. Garnish with fried curry leaves and serve hot.

Important: The ground spices are an important part of the flavor of this recipe.

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