Chettinad Chicken | How to make Chettinad Chicken

By Sanjula Thangkhiew  |  7th Jul 2015  |  
4.7 from 3 reviews Rate It!
  • Chettinad Chicken, How to make Chettinad Chicken
Chettinad Chickenby Sanjula Thangkhiew
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Video for key ingredients

  • How to make Coconut Milk

About Chettinad Chicken Recipe

It is one of the spiciest and most aromatic chicken dish from South India

Chettinad Chicken is an authentic dish which is perfect to serve on all occasions. The Chettinad Chicken is delicious and has an amazing aroma. Chettinad Chicken by Sanjula Thangkhiew will help you to prepare the perfect Chettinad Chicken in your kitchen at home. Chettinad Chicken needs few minutes for the preparation and 45 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Chettinad Chicken. This makes it easy to learn how to make the delicious Chettinad Chicken. In case you have any questions on how to make the Chettinad Chicken you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sanjula Thangkhiew. Chettinad Chicken will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Chettinad Chicken

Ingredients to make Chettinad Chicken

  • 1 kg chicken (washed and cut into medium sized pieces)
  • 1 cup shallots (small onions)
  • 1 cup tomatoes chopped
  • ! Tsp turmeric powder
  • 1 cup coconut milk
  • 1 tbsp oil
  • 10 curry leaves
  • A bunch of fresh coriander leaves
  • 2 green chillies
  • 8 garlic cloves
  • 1 inch ginger
  • 1 tsp poppy seeds
  • 1/2 tsp pepper corns
  • !/2 cumin seeds
  • 2/3 tsp fennel seeds
  • 1 tbsp coriander seeds
  • 6 Dry red chillies
  • 2 cardamoms
  • 1 inch cinnamon stick
  • 6-8 curry leaves
  • 1/2 tbsp oil
  • salt to taste

How to make Chettinad Chicken

  1. Heat oil in a vessel over medium heat. Add cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves.Stir for 2 mins
  2. Remove from heat, cool and grind to a powder.
  3. Grind ginger, garlic, green chillies and poppy seeds to a paste. Keep aside
  4. Heat oil in a vessel. Add the shallots and curry leaves. Saute till tender and transparent.
  5. Add the paste and cook for a minute.
  6. Now add the chicken, mix well and cook for 5 mins over high flame.
  7. Add salt, turmeric powder and tomatoes and combine well. Reduce the heat and cook for 5 mins.
  8. Pour the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 5 mins or until one whistle.
  9. Once the pressure has released, add the ground masala powder and cook for a couple of minutes over medium heat.
  10. Garnish with fresh coriander leaves and serve.

Reviews for Chettinad Chicken (3)

Aaisha Alama year ago


Rashmi Ankolekara year ago


Indrani Sarma2 years ago