Chicken chettinad

Chettinad cuisine is the most renowned fare in Tamil Nadu repertoire. It is spicy and incredibly aromatic 

This cuisine uses variety of spices and the dishes are made with freshly ground masalas. Most of the dishes are served with rice and rice based accompaniments.

Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Chicken chettinad is one of them and is very popular.

I have made many north Indian chicken dishes like Chicken hariyali, Chicken tikka, Chicken tikka masala, butter chicken, etc. but this time thought of making a south Indian dish and it was finger licking good.

Preparation time - 3 hours

Cook time - 1 hour

Serves - 3


Ingredients -



a. For the marination -


1. Chicken - 500 gms
2. Turmeric powder - 1 tsp spoon
3. Chilly powder - 1 tbsp
4. Ginger paste - 3/4 tbsp
5. Garlic paste - 1 tbsp
6. Pepper powder - 1/2 tbsp
7. Lemon juice - 1 tbsp



b. For the masala -

1. Grated coconut - 1 cup
2. Red chilly - 3 to 4
3. Cumin seeds - 1 tsp
4. Coriander seeds - 3/4 tbsp
5. Fennel seeds - 1 tsp
6. Cinnamon stick - 1 small
7. Cloves - 3 
8. Cardamom - 2 to 3
9. Poppy seeds - 1 & 1/2 tsp




c. For the gravy -

1. Finely chopped onion - 1 medium
2. Curry leaves - 4 strings
3. Tomato puree - 1 cup
4. Roasted and grounded masala (Made from the above listed 'b. For the masala' section)
5. Oil
6. Salt




Procedure -

1. Clean and wash the chicken. Pat dry with a clean cotton cloth and cut into cubes or medium size piece.

2. Marinate the chicken pieces with the ingredients listed in section 'a. For the marination' and refrigerate for 2 hours.

3. In a kadhai, add red chillies, cumin, coriander, fennel, cinnamon, cloves and cardamon. Roast for 3 to 4 minutes on low flame.

4. Add poppy seeds and coconut. Mix and roast till it turns golden brown.

5. Once it cools down grind into a fine powder. Do not add water.

6. In the same kadhai, add oil. Once the oil turns hot add half curry leaves and fry for 30 seconds.

7. Add finely chopped onion and fry till translucent.

8. Add 1/2 tsp turmeric and chilly powder.

9. Add half the ground masala and fry for a minute on low flame.

10. Add marinated chicken pieces and fry for 5 minutes on low to medium heat. Stirring continuously.

11. Add tomato puree, salt and cover with lid for 5 minutes on low flame. Do not add water.

 12. Open the lid and add remaining curry leaves and masala. Stir and cook on low heat for another 2 to 3 minutes or till the chicken is done.

13. Garnish with coriander leaves and serve hot with steamed rice, roti or Malabar parathas.