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Chicken Chettinad

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Adjust Servings:
500 g chicken
1 large onion chopped
2 medium tomatoes chopped
50 ml oil
1/2 inch cinnamon sticks
3-4 cloves
2 cardamoms
8-10 curry leaves
1 tsp cumin
salt to taste
½ tsp turmeric powder
½ cup coriander leaves chopped
For the Paste
1 medium chopped onion
8-10 garlic cloves
½ inch ginger
2 tsp fennel seeds
2 tsp cumin seeds
50 g coconut
3-4 red chilies
1 tsp peppercorns

Nutritional information

107.75 g
126 g
45.41 g
1217 mg
337 mg

Chicken Chettinad

  • Non Veg
  • 35 mins
  • Serves 4
  • Easy


  • For the Paste


You might have tried several chicken curries but if you haven’t yet made yourself Chicken Chettinad, you haven’t yet tasted the best of the lot. The Chicken Chettinad recipe dives into the authentic south Indian cuisine and uses a peppery flavor enriched with onions and coconuts. The spicy red gravy melts in your mouth, and takes you on a joyride of enigmatic flavors. Packing this for your kid’s lunch? Chicken Chettinad taste great when they are served hot. Pack them in insulated lunch kit or in your kids steel lunch box so they can eat it warm after a few hours.

Health benefits:

The recipe benefits from the unique aromatic flavors of onion which are known to be beneficial for asthma. Onions are known to possess an antioxidant as well as anti-inflammatory properties. Onions are also known to help reduce the risk of heart disease, cancer, and tooth decay.

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How to make the marinade paste for Chicken Chettinad

1. Grind all the ingredients listed under the ‘For the marinade paste’ section.


How to make Chicken Chettinad

  1. Clean and cut the chicken into pieces. Make sure the pieces are not too small.


  1. Marinate the chicken pieces with the ground paste. Leave it on for about 15 minutes.


  1. Heat oil in a pan and add cardamom, cinnamon, cumin, and cloves.


  1. Add the chopped onions and saute to mix well with spices.


  1. Add in the curry leaves and saute the onions till they turn golden brown.


  1. Add the chopped tomatoes, turmeric powder, salt and mix well. Simmer and cook for about 10 minutes or until the tomatoes are cooked well.


  1. Add the marinated chicken, mix well. Cover and cook for 10 minutes.


  1. Sprinkle water when needed and cook until the chicken becomes tender.
  2. Add pepper, salt and red chilli powder to the chicken curry as per your taste.


  1. Garnish with chopped coriander leaves.


  1. Serve and enjoy!

Did you know?

Until 1964, chicken wings were thrown out, and not eaten as they were considered undesirable. In 1964, barbequed chicken wings started becoming a favorite among people in a local bar in Buffalo, New York. It was then named Buffalo wings, which is now quite popular, and features on the menu of most famous restaurant chains.

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