Chicken Curry Recipes

Chettinad Chicken Curry | Chicken Chettinad

chettinad chicken recipe

Chettinad Chicken Curry | Chicken Chettinad

Chettinad Chicken Curry | Chicken Chettinad Chettinad Chicken Curry | Chicken Chettinad Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


  • Chicken with bones- 500 gms
  • ---For Chettinad Spice mix- items to be roasted:
  • Coriander seeds- 1.5 tbsp (tablespoon)
  • Cumin seeds- 1 tsp
  • Fennel seeds- 2 tsp
  • Peppercorns- 3/4 tsp
  • Green cardamom- 4
  • Mace, whole- 1
  • Cloves- 4
  • Star Anise, whole- 1
  • Cinnamon, 1” piece- 1
  • Whole dried red chillies- 4
  • Fresh coconut, grated or powdered- 1/2 cup measure
  • ----For marination:
  • Salt-3/4 tsp
  • Turmeric powder- 3/4 tsp
  • Lemon juice- 1 tsp
  • onion - 150 gms
  • Curry leaves- 2 sprigs or 15-20 leaves
  • Ginger garlic paste- 2 tsp
  • Red tomatoes, chopped- 2 large ones
  • Oil- 3 tbsp
  • Salt for seasoning the tomatoes- 1/4 tsp


Preparation :
  1. Take a non-stick pan and add all required items for roasting leaving red chillies and coconut. continue stirring and dry roast on low heat for 2-3 mins.
  2. Add the red chilly, stir and roast for few seconds.
  3. Now, Add the coconut and mix well to roast on low heat for few seconds(appr. 2 Mins)
  4. Remove to a plate and make allow to cool.
  5. Now soak the chicken with the items indicated and set it aside for around 14-18 mins.
  6. Once the masala is cooled, grind the masala into a medium powder.
  7. Remove the onion & cut the bigger one into half.
Process :
  1. Heat the oil in a non-stick pan and add the curry leaves.
  2. Add onion fry until golden brown color.
  3. Now, add the ginger garlic paste, mix it and fry on low heat for 2 mins till raw meat smell is gone.
  4. Add the sliced tomatoes, mix well and add required(1/4 tsp) amount of salt.
  5. cook on sim heat, switching few times to medium heat till the tomatoes become soft, form a thick gravy and oil separates. This will take around 5-6 mins.
  6. Now add the soaked chicken, mix well and fry on high heat for around 2 mins.
  7. continue to cook on medium flame heat for around 5-6 mins.
  8. Add the powdered Chettinad spice mix masala (roasted and blended earlier), mix well & add 1/3 cup of water.
  9. Fry on medium flame heat for 2 mins and then on low flame heat for another 4 mins, stirring it often to cook & coat the chicken with the masala.
  10. Now add 1 cup of water, mix well and cook covered on low flame heat for around 15- 20 mins or till the chicken is tender & oil separates.
  11. Serve the Chettinad chicken curry hot with rice.

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