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.

Mutton chukka

Mutton chukka is a popular non-vegeterian starter. Tender goat is cooked with caramelized onions and spices. Further it is thickened and roasted well till the mutton pieces come out dark and spicy. During my childhood days, my mom used to cook red meat in several ways on every weekends. So tender that it got cooked in pan itself and not pressure cooked. Even today in my mom’s place (erode) chicken or mutton both are so tender that can be cooked in a kadai in few minutes and it doesn’t need to be pressure cooked. In Chennai, I have to pressure cook and shift to earthen pot later. If your meat is so tender, you may slow cook using an iron kadai.

Mutton chukka is a spicy dish which takes a special place in all non-vegeterian parties. It pairs well with rice dishes like briyani, rasam or curd rice, flat breads and even cocktails. Do try using an iron kadai or earthen pot for good results.

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 45 minutes

🥘CUISINE : South Indian

🍲COURSE : Starter / Sidedish

🍴YIELD : 4 servings


Mutton – 600gm

Salt as required

Water – 1& 1/2 cup

Oil – 3 tbsp

To Temper :

Mustard seeds – 1/4 tsp

Big onion – 1 no.

Sprigs of curry leaves

To grind to paste :

Coriander seeds – 1tsp

Red chillies – 6 no.

Pepper corns – 1tbsp + 1 tsp

Cinnamon – 1& 1/2 ”

Cloves – 10 no.

Ginger garlic paste – 2& 1/2 tbsp


Heat oil in a pressure cooker temper mustard seeds and curry leaves.

Saute finely chopped onions until golden.

Add in the ground masala and turmeric powder.

Add mutton and saute well then add water, salt (only little ) and give 3 whistles.

Now heat a pan add the contents from pressure cooker.

In medium flame add salt, let boil and thicken.

Now the gravy thickens and oil separates.

Constantly keep stirring till the thinkened gravy coats the mutton.

Once the mutton comes out like dry roast, stop the flame.

Mutton chukka is done.

Serve it with rice dishes or cocktails.

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:

Chicken tikkis / cutlets

Chicken tikkis are popular starters among the non-vegeterians. Chicken minced or boneless chicken can be cooked, shredded and used to make these tikkis. Tikkis are crispy on the outside and soft from inside. These are kids favourite and great crowd pleasers. They are best accompanied with tomato ketchup. Healthy starter with protein rich chicken is yummy and you cannot stop with one. Do try it for your family and stay healthy!

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 20 minutes

🥘CUISINE : Indian

🍲COURSE : Starter

🍴YIELD : 21 pieces


Minced chicken – 200 gm

Potato – 280 gm

Ground nut oil – 2 tbsp

Ginger garlic paste – 2 tbsp

Onion – 1 medium size( 78gm)

Chilli powder – 1& 1/2 tbsp

Garam masala powder – 2 tbsp

Turmeric powder – 1/4 tsp

Cilantro as required.

Bread crumbs as required

Egg – 2 no.


Pressure cook potatoes for 4 whistles, peel the the skin, mash it and keep it aside.

Pressure cook chicken for 5 whistles with little water and salt .

Drain the water from chicken and set aside.

Heat oil in a pan saute ginger garlic paste and onion.

Add the chilli powder, garam masala powder, turmeric powder and saute will until the raw smell goes off.

Now add in the cooked mashed potatoes and mix well.

Add salt and mix well to combine.

Next add in the cooked and drained minced chicken.

Mix everything well and finally check for salt and throw some finely chopped coriander leaves.

Now press the mixture on a plate and scoop out the desired shapes using a cookie cutter.

Dip the pieces in the beaten egg and coat with breadcrumbs.

Heat oil in a pan and shallow fry it.

Flip it and fry on the other side till golden.

Now the tikkis are done.

Transfer them to kitchen tissue.

Serve the tikkis with tomato ketchup.

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.

Mutton keema balls

Mutton keema balls / mutton kola urundai is made using finely minced meat. Roasted bengal gram and coconut are added for binding. Spices give it a flavour and the balls are deep fried till crispy. They are crispy outside and tender from inside. Keema balls can be accompanied with chicken or mutton gravy or can be added to gravies (kola urundai kulambu) or can be had as a Starter with tomato ketchup. My family loves to have it as a starter. Keema balls can be made for parties with a tooth pick inserted to attract kids. Kids definitely would love such starters . Protein rich keema balls are healthy and filling for a evening snack. So do try it for your family and friends.

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 20 minutes

🥘CUISINE : Indian

🍲COURSE : Starter / side dish

🍴YIELD : 22 balls


Minced mutton boneless – 270 gm

Roasted bengal gram – 70 gm (7tbsp)

Coconut scrapping – 30 gm (5tsp)

Green chillies – 2 no.

Red chillies – 2 no.

Ginger garlic paste – 2 & 1/2 tbsp

Saunf – 2 tsp

Cinnamon – 2 inches

Cloves – 6 no.

Water – 1 & 1/2 glass

Salt as required

Ground nut oil for frying


Pressure cook minced mutton with water and salt ( 1/2tsp) for 5 whistles.

Meanwhile grind cinnamon, cloves, saunf and roasted bengal gram to a fine powder and keep it aside.

Now strain the cooked keema and add it to the mixer jar.

Add in ginger garlic paste.

Add the powdered bengal gram flour mixture, coconut scrapping, chillies, salt and blend it to a fine paste.

Shape the ground paste to make small equal size balls.

Heat oil in a pan and fry 5 to 6 balls at a time in medium flame.

Fry till the colour changes and the balls are crispy.

Serve it as a sidedish for gravies or as a starter with soup.

Donot discard the mutton stock use it for making gravies or soup.

You can also add chopped onions and coriander leaves to ground mixture and make balls.

Tandoori chicken / Thangri kabab

Tandoori chicken is originated from mughlai cuisine and is one of the most popular chicken appetizers that stole the hearts of many across the world. Soft, juicy, flavorful, delicious grilled chicken with bursting flavors of spices with a unique smoky aroma.

Tandoori chicken involves marinating and grilling in a tandoor or oven. It tastes best with a mint dip and served as a side dish with biryani, pulao, in wraps, sandwiches and salads. Tandoori chicken can be served with pickled shallots, lemon wedges and onion rings.

Restaurant style tandoori chicken can be made at home without any colours and preservatives. Do try it and enjoy it!

⏲️PREP TIME : 15 minutes

⏲️BAKE TIME : 50 minutes

🥘CUISINE : Mughlai

🍗COURSE : Appetizer

🍴YIELD : 8 servings



For marination:

Leg pieces – 4 (skinless)

Hung curd – 1/4 cup

Fresh cream – 1/4 cup

Green chillies – 3 no. (chopped)

Vinegar or lemon juice – 1tbsp

Ginger garlic paste – 1 tbsp (heaped)

Coriander leaves – 1 tbsp (chopped)

White pepper – 1tsp

Garam masala – 1 tbsp

Salt – as required

For eggwash :

Egg – 1

Salt – 1 pinch

Black pepper powder -1 pinch

Beat egg, pepper and salt and keep it aside.


In a bowl add the items required for Tangri kabab marination .

Mix it well .

Give slits to the chicken pieces and add the masala. Mix well to coat the chicken pieces.

Cover the chicken bowl with a cling wrap or lid.

Refrigerate the marinated chicken (not in freezer) for 2 hours or over night .

After 2 hours, remove the excess masala from the chicken.

Give egg wash or smear butter .

In a preheated oven bake it in top most rack at 200°c for 25 minutes.

Now take out the chicken, turn the pieces other side, give eggwash and bake again for 25 minutes.


For marination of 1 whole chicken:

Skinless whole chicken – 1

Red Chilli powder – 6 tsp

Lemon juice – 3 tbsp

Hung curd – 5 tbsp

Cumin powder -2tsp

Garam masala powder – 2 tsp

Ginger garlic paste – 2 & 1/2tbsp

Kasuri methi (crushed ) – 2 tsp

Pepper powder – 2 tsp

Turmeric powder – 1 tsp

Oil – 3 tbsp

In a bowl add all the ingredients and mix well.

Give slits all-over the chicken and apply the masala using hand to coat it and fill it inside the slits too.

Cover the chicken bowl with a cling wrap or lid .

Refrigerate (not in freezer) the marinated chicken for 24hours.

After 24 hours, remove the excess masala from chicken .

Smear the chicken with butter or give eggwash.

Bake it at 200°c for 25 minutes each side in top most rack of the oven.



Mint leaves – 1/2 cup

Coriander leaves – 1/2 cup

Green chillies – 2 no.

Garlic flakes -3 no .

Lemon juice – 1tbsp

Big onion – half

Curd – 1/2 cup

Black salt as required

Cumin powder – 1/2 tsp

Blend all the ingredients except the curd in a mixer jar to a smooth paste.

To the paste add the whisked curd and mix well.


Give eggwash or smear butter then bake for 25 minutes each side.

24 hours marination required for tandoori chicken which gives better results.

Keep aluminum foil in drip tray on lower rack of oven while baking. Later the foil can be discarded thus drip tray can be maintained without any stain.

Excess marinated masala can be reused to make paneer tikkas.

For making paneer tikkas 20 minutes marination is sufficient.

Wash chicken, Pat dry with a cloth then marinate.

Hung curd is obtained from removing excess water from curd using a muslin cloth.

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 .

Chicken chinthamani

Sundays are usually nonvegetarian days in our house. Either chicken, mutton or fish is preferred. This spicy red chicken is a big hit in our house. Its so easy, enticing indian chicken recipe that will blow you away once it is cooked. A friend of mine gave me this recipe and I shared it with my other friends and its a big hit with my friends too. I’m sure this spicy chicken will make you crave for more which calls for just 5 ingredients. Spicy red chicken goes well with curd rice , dosa or you can relish it with plain rice too. The taste is outstanding so hope you try this recipe and enjoy it with your family. Lets get started with the recipe of making spicy red chicken .

⏲PREP TIME : 15 minutes

⏲COOK TIME : 30 minutes

🍜COURSE : sidedish

🥘CUISINE : Indian

🍴YIELD : 8 servings


Chicken – 1 & 1/2 kg

Shallots – 260 gm

Long red chillies – 35 no.

Garlic – 100gm

Oil – 1/3 cup


Deseed red chillies , blend to a fine powder.

Chop garlic finely and cut shallots into halves.


Heat oil in pan, keep the flame in simmer and add chilli powder .

(Switch on the exhaust fan)

Stir for 2 seconds until the colour changes and the aroma fills the kitchen.

Let the chilli powder not burn.

Now add in garlic stir well and then the onions.

(Boil 4 glasses of water in a vessel on otherside)

Add chicken to pan and stir well to coat the masala.

Now add the hot water , salt and give it a boil.

Close the pan and allow to cook in medium flame.

Keep stirring on intervals.

When the gravy thickens and chicken comes together as semi gravy, stop the flame.

Garnish the spicy red chicken with coriander leaves.

Serve it hot with plain rice or curd rice.


Ensure the chillies are not burnt.

You can make it semi gravy or a dry kind of chicken as you wish.

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 .