Chettinad Chicken Curry

Chettinad Chicken Curry is known for the flavors, the spice and the aroma! Here is a fantastic recipe that promises to deliver in all aspects. The dish is very popular not just in the South of India but has made a place in a lot of homes and hearts all over the world. Give it a shot and you’ll see exactly what we mean. It is a dish that requires patience and love and a few steps but in the end, it’s so worth it.
Make this dish mild, medium or spicy, the flavors are amazing.

Prep Time: 20 min
Cook Time: 45 min
Serves: 8


Chicken – 2.5lb, washed and cut to bite size

Masala for Grinding:
Cinnamon – 1.5″
Cloves – 4
Green Cardamom – 3
Dry Red Chili – 7-8 or to taste
Cumin Seeds – 1.5 tsp
Fennel Seeds – 1.5 tsp
Coriander Seeds – 2 tsp
Khus Khus/Poppy Seeds – 1 tbsp
Fresh Coconut – 1/2 cup
Water for Grinding – 1/2 cup

Oil – 3 tbsp
Onion – 1 large, finely chopped
Minced Ginger – 1 tbsp
Minced Garlic – 1 tbsp
Turmeric – 1/2 tsp
Curry Leaves – a few sprigs
Red Chili Powder – 1 tsp or to taste
Tomatoes – 2 large, chopped
Lime or Lemon Juice – to taste
Water – 2-3 cups or as needed
Coriander/Cilantro Leaves – for garnish


1. Dry roast on low heat – Cinnamon Stick, Cloves, Green Cardamom, Red Chillies, Cumin Seeds, Fennel Seeds, Coriander Seeds & Poppy Seeds.
2. Keep stirring till the seeds change color and there is a fantastic aroma.
3. Add in the the Coconut and again, stir till the coconut gets a color and looks dry and dehydrated.
4. Once done, transfer and allow it to cool.
5. Grind to a smooth paste using 1/2 cup of Water and keep aside till ready to use.
6. In a pan, heat the Oil on medium flame and once hot, add in the Onions.
7. Salt the Onions just a bit and cook till translucent.
8. Add in the Minced Ginger and Garlic, Turmeric Powder, Curry Leaves, Spice Paste and Red Chili Powder.
9. Cook for a minute.
10. Add in the Tomatoes, mix and cook uncovered till the oil separates from the mixture.
11. Add in the Chicken, mix and cook for 5 minutes.
12. Add Salt and a squeeze of Lime or Lemon and mix well again.
13. Add in Water for gravy as needed, mix and cover and cook for 20-25 minutes.
14. Once done, garnish with Cilantro just before serving.
15. Enjoy this dish with Rice, Chapatis, Naans, Parathas, Idlis or Dosas.

Due to excessive spam, we are no longer going to display comments

Leave a Reply

Your email address will not be published.