Home ยป Recipe for Chettinad Chicken Curry | Chettinad Curry

Recipe for Chettinad Chicken Curry | Chettinad Curry

Here I have shared the recipe for Chettinad Chicken Curry with Step by Step instructions and pictures.

Chettinad Chicken Curry is a flavorful recipe that is served in most South Indian restaurants. It is made up of freshly ground aromatic spices and herbs along with the Chicken. Many varieties of Chettinad Chicken Curry has been derived based on the authentic style of curry. This curry is one of my favourite recipes as we make every spice from scratch at our home.

Yummy Chettinad Chicken Curry is ready to serve hot.

To make this recipe, you do not need any store-bought masala mix. Instead, you can prepare the spices instantly. I tried this recipe after gathering ideas from many youtube videos and cookbooks. Making Chettinad Chicken Curry is my long time wish and finally, I made it. I felt happy when the taste of the recipe came close to the real restaurant Chettinad Chicken Curry that I have tasted in many hotels before.

Spicy Chettinad Chicken Curry is ready.

This Chettinad Chicken Gravy goes amazing with Ghee Rice, Pulao Recipes, or with plain White Rice. Moreover, check out my other Chicken Recipes that make amazing Side Dishes to your lunch menu. So all try this recipe and let me know how it turns out for you.

Delicious Chettinad Chicken Curry is ready to serve on plate.
  • Preparation Time : 15 mins
  • Cooking Time : 30 mins
  • Total : 45 mins
  • Servings : 3 Persons
  • Course : Side Dishes
  • Cuisine : Indian

Ingredients for making Chettinad Chicken Curry

  • 500 grams Chicken Pieces
  • 1 Bay Leaf
  • 2 medium sized Onions (Finely Chopped)
  • 1 Tomato (Finely Chopped)
  • 3 tbsp Coconut Oil
  • Salt To Taste
Ingredients for making chettinad chicken curry.

For Marination

  • Chicken
  • 1 tbsp Ginger Garlic paste
  • 1 tbsp Turmeric Powder
  • 2 tbsp Red Chilli Powder
  • Half Lemon’s Juice
  • Salt To Taste
Ingredients for marination.

For Masala Paste (Dry Roast & Grind)

  • 1/4cup Grated Coconut
  • 1/2 tbsp Peppercorns
  • 1/2 tbsp Fennel Seeds
  • 1 tsp Cumin Seeds
  • 3 Cardomom Pods
  • 2 to 3 Cloves
  • 1 inch Cinammon Stick
  • 1/2 tbsp Poppy Seeds or 8 to 10 Cashews
  • 2 tbsp Red Chilli Powder
  • 2 1/2 tbsp Corinader Powder
For making Chettinad Masala paste.

Steps for making Chettinad Chicken Curry

First, marinate the chicken. Add spice powders, salt, ginger garlic paste and lemon’s juice to the chicken. You can also use thick curd instead of lemon’s juice.

First, marinate the chicken.

Gently mix them. Let the marinated chicken rest for 30 mins.

Marinate the chicken.

Next, heat the pan. Add grated coconut and dry roast it for few mins. It will turn slightly brown.

Add grated coconut and roast it.

Then add other ingredients along with the coconut. Roast them on low flame. So the spices will not get burnt. Keep stirring continuously for few seconds. I have added both cashews and poppy seeds, but you can prefer either cashews or poppy seeds.

Then add other ingredients along with the coconut.

Then turn off the stove and add coriander powder. Gently mix it with the other ingredients.

Add coriander powder.

Transfer the ingredients. Allow them to come to room temperature.

Transfer to the plate. Chettinad chicken curry masala.

After cooling, transfer the ingredients to the jar. Add a little water and grind it to a smooth paste. Set it aside.

Ground to a smooth paste. Chettinad chicken curry masala is ready.

Next, heat oil in the pressure cooker. Add bay leaf and chopped onions. Saute them until the onions turn translucent.

Add onions and saute them.

Then add red chilli powder and chopped tomatoes. Saute them until the tomatoes turn mushy.

Then add red chilli powder and chopped tomatoes.

Then add marinated Chicken. Saute them for about 5 to 7 mins. You will see the water released by the chicken.

Add chicken and saute them.

Next, add the ground masala paste. Mix them gently. Then add water to adjust the curry’s consistency. Check for salt and add the required amount of salt.

Add ground masala and adjust the consistency.

Then close the cooker and cook for about 4 to 5 whistles.

Close and cook for 4 to 5 whistles. Chettinad Chicken curry is on making.

After whistles, turn off the stove. Let the cooker release its pressure on its own. Then slowly open the lid and give a gentle mix.

tada. Chettinad chicken curry is ready.

Chettinad Chicken Curry is ready to serve hot.

Chettinad Chicken Curry is ready to serve hot.

Quick Tips

  • You can adjust the spices according to your taste.
  • If you are using dried red chillies, then dry roast them before roasting the coconut. I have used red chilli powder so, I have added chilli powder directly to the curry.
  • I haven’t used coriander leaves. But you can use them if you need them.
  • If you are using turmeric powder while cooking curry, add it along with the tomatoes and red chilli powder. So that they get cooked evenly.
Chettinad Chicken Curry is ready to be served.

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