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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.

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 Chicken Chettinad

  • Grind all ingredients for the paste together. Cut the chicken into 16 pieces post cleaning and marinate with the paste for some time.
  • Heat oil in a pan and add cardamom, cinnamon, cumin, and cloves. Saute.
  • Introduce the onions and curry leaves. Saute until the onions turn golden in color.
  • Combine with the tomatoes and saute for another 5 minutes. Introduce the marinated chicken and turmeric powder. Continue to saute for 10 minutes and sprinkle water at intervals.
  • Add salt and cook covered until it’s done. You can add more pepper or chili at this stage if needed. Serve hot after garnishing with coriander leaves.
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