Chicken Chettinad Recipe

Recipe By Slurrp

Chettinad cuisine hails from the Chettinand region of South India's Tamil Nadu region. While each South Indian state has their own cuisine, this one is special because it is considered to be the spiciest fare in the country. The Nattukottai Chettiars are credited with the robust cuisine that involves use of spices like stone flower, star anise etc. The cuisine boasts of a fiery chicken curry called Chettinad chicken. The classic dishes of the fare reflect the influences of South-East Asian countries like Vietnam and Laos as well as British colonial reminisces. The cuisine hosts plenty of meaty delicacies but it is the seafood fare that shines bright. However, today we will look at a classic chicken preparation from the Chettinad region. This chicken recipe is prepared by marinating chicken in spices and then cooked with tomatoes, shallots, ginger-garlic paste and the most essential, coconut. The dish is usually paired with a bowl of steamed rice. 

25 Rating -
Non Vegdiet
Chicken Chettinad

ingredients serve

Ingredients for Chicken Chettinad Recipe

  • 500 gram Chicken
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Black pepper corns
  • 1.50 teaspoon Green cardamom
  • 1 tablespoon Mace
  • 3 No.s Cloves
  • 1 No.s Star anise
  • 4 No.s Red chillies
  • 1/4 cup Coconut
  • 1 cup chopped Shallots
  • 1 tablespoon Turmeric powder
  • As required a few Curry leaves
  • 1 tablespoon Ginger garlic paste
  • 2 No.s Tomatoes
  • As required Salt
  • 3 cup Water

Directions: Chicken Chettinad Recipe

Steps To Prepare

  • STEP 1.For dry roasting, collect all your spices and shred the coconut.

Cooking Directions

  • STEP 1.In a hot pan, dry roast on low heat 1 ½ tbsp coriander (dhaniya) seeds, 1 tbsp Fennel (saunf) seeds, ¾ tsp black peppercorn, 1 tsp cumin (jeera)seeds, 1 whole mace, 4 cardamom (elaichi), 4 clove (lavang), 1 cinnamon (dalchini) stick, 1 star anise and 4 dry red chilies for 3 minutes.
  • STEP 2.Then add ½ cup desiccated coconut and continue to roast till coconut changes color.
  • STEP 3.Allow the roasted spices to cool. Then transfer them to the small grinder jar and blend to a coarse powder. Keep aside.
  • STEP 4.To prepare the chicken, in a large mixing bowl add 500 gms chicken curry cuts, ¾ tsp turmeric (haldi) powder, ½ salt, 1 tsp lime juice. Mix together well with the chicken pieces and ensure the chicken is well coated. Allow the chicken to rest for 15 minutes.
  • STEP 5.In a kadai, add 2 tbsp oil, 15 to 20 curry leaves, 150 gm shallots halved. Saute till onions are translucent.
  • STEP 6.Add 2 tomatoes sliced and cook till the tomatoes become soft.
  • STEP 7.Add 1 tbsp ginger-garlic paste and mix well. Fry till the raw smell goes.
  • STEP 8.Next add the marinated chicken and mix and cook on high heat for 2 minutes.
  • STEP 9.At this stage add the roasted masala powder and salt to taste. Mix thoroughly. Cover and cook on low heat for 5 minutes. Open and stir well.
  • STEP 10.Then add ¾ cup of water and mix.
  • STEP 11.Cover and cook on medium heat for 15 minutes.
  • STEP 12.After 15 minutes the chicken will be cooked tender and the gravy will have thickened.
  • STEP 13.Serve hot.

Storage And Serving Method

  • STEP 1.Serve the hot and spicy chicken with some steamed rice.
calories per serving
96 g Fat102 g Protein37 g Carbs29 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp