Chicken chettinad

Chicken chettinadu is a popular dish which is made with aromatic spices. An easy chicken curry made with handful of ingredients and is enriched with creamy yogurt. This is a basic curry prepared across South India and the most ordered dish all over the world. It gets flavour from freshly ground masala which makes it irresistible. Traditionally they use shallots and kalpasi for preparing this dish. Now shallots are very expensive so used bulb onions and skipped kalpasi as my family don’t like it. For this chicken Chettinad, chicken with bones add more flavours to the curry. My family love boney chicken than the fleshy one. Usually thighs, legs, neck and wings are used for curries for better taste. Chest pieces of chicken are boneless which are best for tikkas. Make this easy curry, serve with a hunk of rotis to mop up the delicious juices and tender pieces of chicken and ditch the take away menu.

⏲️PREP TIME : 20 minutes

⏲️COOK TIME : 45 minutes

🥘CUISINE : South Indian

🍲COURSE : Sidedish

🍴YIELD : 6 servings


Chicken – 750 gm

Yogurt – 1tbsp

Ghee – 1tbsp

Groundnut oil – 3 tbsp

Big onion – 1

Sprigs of curry leaves.

Turmeric powder – 1/2 tsp

To dry roast and grind to paste :

Coriander seeds – 2tbsp

Fennel seeds – 2 tsp

Pepper corns – 2tsp

Cinnamon – 1″

Cloves – 6 no.

Red chilli – 8 no.

Star anise – 1no.

Cumin – 1tsp

Cardamom – 2no.

Coconut grated – 2 tbsp

Ginger garlic paste – 2 tbsp


Dry roast the spices given above and grind to a paste.

Marinate the chicken pieces with the ground masala and yogurt for an hour.

Heat oil and ghee in a pan, temper curry leaves, saute finely chopped onions and add turmeric powder.

When onions turn golden, add in the marinated chicken.

Saute the chicken well, add 2 glasses of water, salt and allow to boil.

Close it and cook in medium flame.

Let the gravy thicken.

When the oil separates, stop the flame.

Chicken chettinadu is done.

Garnish using coriander leaves and serve with roti or rice.


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