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Chicken chettinad

Papiya Nandi
15 minutes
Prep Time
30 minutes
Cook Time
3 People
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ABOUT Chicken chettinad RECIPE

This receipe is a classic indian receipe made with spices and coconut. It is from the region of chettinad in Tamil Nadu

Recipe Tags

  • Non-veg
  • Festive
  • Tamil Nadu
  • Simmering
  • Frying
  • Main Dish
  • Egg Free

Ingredients Serving: 3

  1. chicken 500gms
  2. 2 tbsp oil ( i am using white oil)
  3. 2 medium tomatoe's puree
  4. 1 large onion chopped
  5. 1 to 2 spring of curry leaves
  6. 1 bay leaf
  7. Ingredients for marination
  8. 1/8 tsp turmeric
  9. 1/4tsp chilli powder
  10. 1 tbsp curd
  11. 1 tbsp fried curry leaves for garnish
  12. 1 tbsp ginger garlic paste
  13. salt as needed
  14. Chettinad masala( roast and grind)
  15. 1 tbsp poppy seeds
  16. 1/4 cup grated coconut
  17. 1 tbsp coriander seeds
  18. 1 tbsp fennel seeds
  19. 3/4 tsp cumin
  20. 1/2 tsp pepper corn
  21. 4 to 5 red chillies
  22. 3 green cardemom
  23. 4 cloves
  24. 1 inch cinnamon stick


  1. Add chicken, turmeric powder,red chilli powder,curd,salt and ginger garlic paste to a bowl
  2. Marinate the chicken and set aside
  3. On a low flame, dry roast coriander seeds , red chillies, cardemom, cumin,fennel, pepper corn,cinnamon and cloves
  4. Roast cover till smell good
  5. Add coconut and fry until the coconut smell good
  6. Add poppy seeds, quickly toss. Make sure not to burn the masala
  7. Cool all these. Add them to a blender and make powder.
  8. Set aside the masala to a small bowl
  9. Heat oil in a pan,add bay leaf and onions. Fry till come to golden colour
  10. Add chicken and fry for at least 4 to 5 mins
  11. Add tomatoe puree to the pan. Fry till the oil begins to separate
  12. Add the ground powder and curry leaves fry for 2 to 3 mins
  13. Pour 1/4 cup water. Cover and cook till chicken is fully done, soft and tender
  14. The grave become thik turn off the gas
  15. Garnish with fried curry leaves
  16. Serve with roti or rice

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Milli Garg
Milli Garg   Apr-24-2018


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