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.

Home style chicken curry

Chicken curry is made everywhere around the world with a bit of ingredient variation in different regions, proportion of spices varying in homes. Homestyle chicken curry is basic curry made in all homes across South India. This is the familiar template for most of the south Indian curry : you heat up oil, saute onions, ginger garlic paste, souring agent (tomatoes usually), ground masala, meat then water, cook until done. Serve with rice or roti. And that’s what I’m doing here.Do check the video attached.

⏲️PREP TIME : 20 minutes

⏲️COOK TIME : 45 minutes

🥘CUISINE : South Indian

🍲COURSE : Sidedish

🍴YIELD : 6 servings


Chicken – 1kg

Onions – 4 big (320gm)

Country tomatoes – 4 big

Ginger garlic paste – 2 tbsp

To dry roast :

Red chillies – 9 no.

Pepper corns – 1 tsp

Coriander seeds – 2 tsp

Saunf – 1tsp

Cumin – 1tsp

Cinnamon – 1″

Cloves – 4 no.

Dry roast the above given ingredients and powder it nicely.

Add the ginger garlic paste to it and blend it to a fine paste.


Heat oil in a wok add curry leaves, finely chopped onions and saute well until golden brown.

Now add the tomato puree and saute until raw swell goes off.

Add in the ground masala and stir well.

Next add the chicken and mix well to coat masala with the chicken.

Add water, turmeric powder, salt and allow to boil.

Close it with a lid and cook in simmer.

Stir occasionally.

Once the chicken is cooked and oil separates, stop the flame.

Garnish with chopped coriander leaves.

Serve with rice, phulkas or rotis.

Video attachment for procedure:

Mutton kofta curry

Mutton kofta curry is very popular traditional Mughalai recipe. Koftas are made of minced mutton and simmered in the curry. koftas imbibe flavour and aroma from the curry so the curry plays an important role in this. Koftas are usually deep fried in oil but you can air fry it too. Koftas are best served with roti, roomali roti, naan and spaghetti. Kofta curry is a delicious delight among the non vegetarians. Mutton can also be replaced with chicken for the same curry. Mutton kofta curry is a great crowd pleaser. Do try and enjoy it!

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 40 minutes

🍲CUISINE : Mughalai

🥘COURSE : Sidedish

🍴YIELD : 5 servings


For kofta :

Minced mutton boneless – 200 gm

Red chilli – 3no.

Green chilli – 2no.

Fennel seeds – 1 tsp

Cinnamon – 1 inch

Clove – 4 no.

Roasted bengal gram dal – 2 to 3 tbsp

Coconut scrapping – 2 tbsp

Ginger garlic paste – 1tbsp

Salt as required .

Ground nut oil for frying

Spices to be powdered :

Pepper – 2tsp

Cumin – 2tsp

Fennel – 1tsp

Cinnamon – 1inch

Cloves – 5no.

Coriander powder – 1& 1/2 tbsp

Turmeric powder – 1/2 tsp

Red chilli – 2no.

For gravy :

Groundnut oil – 4 tbsp

Big onion – 2no.

Country tomato – 2no. (Puree it)

Ginger garlic paste – 1 tbsp

Curry leaves as required

Green chilli – 1no.

Bay leaf – 1no.


To make kofta balls :

Pressure cook mutton with salt and water for 5 whistles.

When it is cooked and once cool down, drain the water thoroughly .

In a mixer jar add cooked mutton and all the ingredients mentioned above for kofta except oil.

Grind to a fine mixture and make balls .

Fry the balls and transfer them to absorbent paper.

Koftas are done .

In a mixer jar add the spices mentioned for spice powder for gravy. Grind to a fine powder.

Heat oil in a pan temper bay leaf, green chilli and curry leaves .

Saute ginger garlic paste till raw smell goes off then add finely chopped onions.

When the onions are cooked, add the tomato puree and saute well.

Now add the ground spice powder and saute until raw smell goes.

Now add a glass of water, salt and allow it to boil.

When the oil comes out separately, add in the koftas and give it a boil and stop the flame.

Garnish with chopped cilantro and serve them with chappati or roti.


You can try same recipe with Chicken minced too.

The curry is so yummy that it is not necessary to use minced meat you can even try it with chicken or mutton in it.

Egg curry

Egg curry is a simple curry made in India with very few spices. Spices are ground raw and made to paste and saute well to make the rich aromatic curry. Boiled eggs are good source of protein and egg recipes are the ones we prefer for dinner and breakfast. The curry goes well with roti, pulka and naan too. The perfect dish to indulge your guests. Do try this delicious kids favourite egg curry for your family and stay healthy.

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 40 minutes

🥘CUISINE : Indian

🍲COURSE : Sidedish

🍴YIELD : 5 servings


Eggs – 5 (boiled)

Fennel seeds – 1tsp

Pepper corns – 1tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tbsp (heaped)

Red Chilli powder – 1 & 1/2 tbsp

Garlic – 20 no.

Onions – 3 (medium)

Country tomatoes – 3 no.

Oil – 3 tbsp

Butter – 1 tsp


In a mixer jar add fennel seeds, pepper corns, garlic , turmeric, Chilli powder, coriander powder and grind to a smooth paste using little water.

Puree tomatoes separately and keep it aside.

Boil eggs , remove the shells and pork it all over using a fork and keep it aside.

Heat oil and butter in a wok, saute finely chopped onions till golden .

Add the ground paste and saute well until the raw smell goes off .

Add in the tomato puree and mix well.

Saute till oil comes out separately.

Add 2 glasses of water and give it a boil.

Once it is thickened, add the eggs and let the masala coat them.

When the oil comes out, turn off the stove.

Garnish with coriander leaves and serve with roti.

Arachuvitta Nattu kozhi kolambu

The country style curries involve roasting and blending the masalas fresh thereby making the gravy so spicy and authentic . They might look complicated at once, but when you go on to explore this cuisine, you will realise the dish is simple and easy to make . Here is one such delicacy prepared using country chicken. Usually it is prepared in iron wok but I use pressure cooker method to save time and energy. You can pair it with rice, poori or chappati . Country chicken gives the gravy incredible taste and its good for health as well. Do try and enjoy the country style nattu kozhi kolambu.

⏲PREP TIME : 30 minutes

⏲COOK TIME : 20 minutes

🍜CUISINE : Indian

🥘COURSE : Sidedish

🍴YIELD : 10 servings


Skinless country chicken – 1kg

Shallots – 200 gm

Garlic – 50 gm

Ginger – 1 & 1/2 inch

Red chillies – 10

Pepper corns – 3/4 tbsp

Coriander seeds – 3tbsp

Fennel seeds – 1tbsp

Cumin seeds – 1tbsp

Cinnamon – 2 inch

Cloves – 6 no.

Curry leaves – few

Cold pressed sesame oil – 6 tbsp

Mustard seeds – 1/4 tsp

Turmeric powder – 1/4 tsp

Red chilli – 1 no.

Salt as required


Dry roast the masala items and let it cool down.

In a pan heat 1tbsp oil , add shallots, garlic and ginger, saute them well and let it cool.

Blend the above items together to a fine paste.

Heat 4 tbsp oil in pressure cooker , saute mustard seeds , curry leaves and 1 red chilli.

Now add the chicken, turmeric powder and stir well.

Add in the ground paste to the chicken and mix them well.

Add enough water , salt , give it a boil and close the pressure cooker .

Give 5 whistles to cook.

When the pressure is released, open the pressure cooker and allow to boil for a minute.

Garnish with coriander leaves and serve it with rice.


You can add ground coconut paste at the end if you wish.

Fish curry ( kerala style)

Kerala is known for its flavorful dishes , be it vegetarian or nonvegetarian. Almost all the dishes are cooked in coconut milk and a melange of authentic south indian spices. This dish is easy to make and completely outstanding. Mouth watering fish curry is prepared using sardine ( mathi ) but i have made it with Rohu fish which tastes equally good. Fatty fishes make the curry so yummy. Generally fishes are rich in omega-3 fatty acids and good for overall health . To make fish curry make sure that there is a perfect balance of salt and spices . This curry is best enjoyed with rice . I love it with brown matta rice. However , you can also pair it with dosa or idli! Fish curry tastes even better the next day. So don’t wait anymore. Try this delicious fish curry and enjoy it with your family.

⏲PREP TIME : 15 minutes

⏲COOK TIME: 15 minutes

🥗COURSE : lunch gravy

🥘CUISINE : Indian

🍴YIELD : 6 servings


Rohu fish – 500 gm

Shallots – 100 gm

Coconut scrappings – 3 tbsp

Red Chilli powder – 1 tbsp

Coriander powder – 1 tbsp

Country tomato – 1

Fenugreek seed powdered – 1/2 tsp

Coconut oil – 3 tbsp

Tamarind – 55 gm


Blend the below items in a mixer jar.

Blend finely using water .

Heat coconut oil in earthen pot , add the ground masala and stir well until raw smell goes.

Add tamarind extract , enough water and salt.

Allow it to boil.

Check for the taste and add chilli powder or salt or water if required.

Add in the washed fish pieces .

Simmer the flame , close the pot and allow it to cook for 5 minutes.

When it is cooked, add fenugreek powder and stop the flame.

Fish curry is ready to serve .

Garnish with coriander leaves and serve it with rice.


No sauting required for this curry.

You can add any fish of your choice but we generally get rohu or sardine for this curry which make the curry so delicious.

I haven’t added extra oil to curry .

Mutton paya gravy

Mutton paya is a traditional gravy which is cooked using the burnt legs of goat. The goat legs are cooked in coconut milk which gives rich flavour to the gravy and cools the body as well. Paya is usually matched with appam also it goes well with dosa.

⏲PREP TIME : 20 minutes

⏲COOK TIME : 20 minutes

🥘CUISINE : Indian


🍴COURSE : Gravy


Goat legs- 1 goat

Coconut milk (thick) extracted from – 1&1/2 coconut

Cinnamon – 1 inch

Bay leaf – 1

Cloves – 3 pcs

Big onion – 1 sliced

Tomato – 1 small

Mint leaves – little

Ginger garlic paste- 2 tsp + 2 tbsp for paste

Turmeric powder- 1/4 tsp


Ginger garlic paste – 2 tbsp

Red chilli powder – 1& 1/2 tsp

Coriander powder- 2 tsp

Saunf – 1 tsp

Cardamom – 3 pcs


In a pressure cooker add goat legs, 2 tsp ginger garlic paste, turmeric powder and 2 to 3 glasses of water.

Give 10 to 15 whistles to get cooked.

Meanwhile grind the paste and keep aside.

In a pan heat oil, saute cinnamon, bay leaf, cloves and big onion stir well add the tomatoes and let it cook well.

Now add the ground paste and fry until the raw smell disappears.

Open the pressure cooker and remove excess stalk leaving only a glass of stalk in it.

Add the pan mixture to pressure cooker, then the coconut milk, salt and close it.

Give 3 to 4 whistles.

When it is done, garnish with mint leaves.

Paya gravy is ready to serve.


You can add green chillies instead of red chilli powder.

Coconut milk should be thick .

The stalk removed can be had as soup .