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Photo of Chettinad chicken curry by Daman Bedi at BetterButter

Chettinad chicken curry

Daman Bedi
0 minutes
Prep Time
45 minutes
Cook Time
4 People
Read Instructions Save For Later

Recipe Tags

  • Non-veg
  • Diwali
  • Tamil Nadu
  • Main Dish

Ingredients Serving: 4

  1. chicken pieces - 750 gms
  2. cinnamon stick - 2
  3. Green cardamoms - 4
  4. coriander powder - 2 teaspoons
  5. cumin seeds - 1 tsp.
  6. mustard seeds - 1 table spoon
  7. Red chillies powder 1 teaspoon.
  8. haldi - 1 tsp
  9. onions - 4 medium sized and finely chopped
  10. Tomato purée of 4 medium sized tomatoes well crushed.
  11. garlic and ginger paste 1 - 2 tsp.
  12. Grated coconut approximately 1/2 a cup
  13. You can use coconut milk also (1/2 cup)
  14. tamarind pulp -1 to 2 tablespoons
  15. Black pepper coarsely crushed - 1 teaspoon
  16. salt to taste


  1. Heat some cooking oil in a deep pan, add crushed cinnamon and cardamoms. Then add the dry masalas (excluding black pepper) mix them well.
  2. Add garlic and ginger paste and roast it with the masalas.
  3. Add chopped onions and fry them with the rest of the masala.
  4. Add curry leaves, fry for 2 minutes and then add tomato puree stirring all the time. Add coconut milk
  5. Add chicken pieces and fry for approximately 10 minutes.
  6. When the chicken pieces get roasted properly, add 2 cups of boiling water in the chicken and cook it on sim.
  7. When the chicken gets well cooked, add the crushed black pepper.
  8. In the end add the tamarind pulp and garnish it with fried whole red chillies.

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Sukhmani Bedi
Sukhmani Bedi   Jan-14-2016

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