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Chicken Chettinad

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Adjust Servings:
1 kg Chicken (with bones)
Salt to taste
5 tbs coconut oil
1 tsp Cumin seeds
2 tsp Fennel seeds
3-4 Cloves Garlic
1 Inch Cinnamon
3-4 Cardamom
1 tsp Black peppercorns 1 tsp Black peppercorns
1/2 tsp Turmeric powder
2 tsp Kashmiri red chillie powder
8-10 Dry red chillies
4-5 sprigs Curry leaves
3 tsp Coriander seeds
1 and 1/2 cup Onion (chopped)
1 cup Fresh coconut (grated)
1 tbs Ginger garlic paste
1 tbs Garlic paste
3 – 4 Green chillies (cut into half)
1 and 1/2 cup Tomatoes (chopped)
2 tbs Lemon juice
3 tbsp Fresh coriander

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Chicken Chettinad

  • Gluten Free
  • 1.5 Hours
  • Serves 8
  • Medium




Chicken Chettinad is a spicy chicken dish originating from Chettinad, Tamil Nadu, and is popular all-over South India. Chicken is cooked along with a spicy tomato curry that is flavoured with coconut and dry red chilies.


  1. Marinate the chicken with salt, chillie powder and turmeric and keep aside for 1/2 an hour.
  2. In a pan, heat 2 tbs oil, once the oil is hot, add 2 sprigs of curry leaves, coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon, cardamom, black peppercorns and 8 – 10 dry red chillies. Fry until it is slightly brown, and the aroma is released from the spices. Add 1/2 cup of chopped onion and grated coconut and fry for 3-4 minutes. Add ginger and garlic paste and fry for another 3-4 minutes. Cool and grind the mixture in a grinder to make a smooth paste, add water if you require.
  3. Add the rest of the oil to a pan, once the oil is hot, add 2-3 sprigs of curry leaves and the remaining onion fry, until the onion is golden brown. Then add green chillies and tomatoes and fry for 2-3 minutes. Then add the ground paste, mix everything together and add cup of water and cook for a further 1 minute. Add the chicken and cook for a further 30 minutes. Add lime juice and fresh coriander and cook for 1 minute.
  4. Serve hot with Naan.


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