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Chettinad Chicken
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5 from 2 votes

Chettinad Chicken Curry

Chicken Chettinad is spicy chicken recipe which belongs to the Chettinad region of South India. Juicy chicken chunks marinated with spices and cooked with freshly ground spices, roasted coconut and is in onion and tomato-based curry. Let us see step by step pictures and recipe to make authentic chicken Chettinad.
Course Main Course, Main Dish
Cuisine Chettinad, Indian, South Indian
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4 People
Author Raksha Kamat

Equipment

  • Pressure cooker
  • Kadai / wok
  • Mixer grinder

Ingredients

  • 1/2 kg chicken pieces

For marinating the chicken:

  • 10 garlic pods
  • 1/2 inch ginger
  • 2 green chilies
  • 1/2 cup curd/yogurt
  • 1 tablespoon turmeric powder
  • 1 tablespoon lemon juice

For the curry:

  • 2 onion sliced
  • 2 tomatoes finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • Lots of curry Leaves approximately 20
  • 2 tablespoon Oil

For Chettinad masala:

  • 3 tablespoon coriander seeds
  • 3 dry red chilli
  • 1 teaspoon cumin seeds / jeera
  • 1 inch cinnamon Stick
  • 3 pieces Kalpasi / black stone flower
  • 2 teaspoon whole black peppercorns
  • 5 cardamom Pods
  • 1 star anise
  • 4 cloves
  • 1 teaspoon fennel seeds / saunf
  • 1/4 cup coconut freshly grated
  • Chopped Coriander Leaves for garnish

Instructions

  • Take a blender and make paste with garlic, ginger and green chillies.
  • Take a mixing bowl and add chicken. Add the blended ginger, garlic and green chili paste, yogurt, turmeric powder and lemon. Keep it aside for 30 minutes.

For the chettinad masala:

  • Heat a kadai and dry roast all the spices mentioned in “For Chettinad masala” section except grated coconut.
  • Once the spices turn aromatic add grated coconut and roast till coconut turns brownish. After it turns brownish, switch off the gas and let it cool.
  • After cooling, grind it into thin coarse powder.
  • Heat oil in a pressure cooker, add curry leaves and fry for few seconds.
  • Add ginger paste and garlic paste and sauté for a minute.
  • Add onions and sauté till it turns soft.
  • Add tomatoes and sauté till tomatoes turn slightly mushy.
  • Add marinated chicken, ¾ th cup water and mix well. Close the lid of the pressure cooker and cook for 4 whistles. Switch off the heat and wait till the pressure gets released.
  • Pour the contents of cooker into a kadai or deep bottomed utensil. If you want to make gravy, add 1 cup water.
  • Add the ground masala and mix well. Cover and simmer for 15-20 minutes.
  • Garnish with finely chopped coriander leaves.

Notes

  • The chicken Chettinad curry can be cooked in dry or gravy form. If cooking dry recipe, do not add additional water after pressure cooking.
  • The chicken can be cooked in a deep bottomed pan on a stove top instead of pressure cooker.