India Food Network India

Recipes,Lunch,Dinner,Non-Veg Lunch,Regional Lunch,Non-Veg Dinner,Regional Dinner

South Indian Special: Chicken Chettinad

Feb 01, 2017







Give your chicken a south Indian twist and make this traditional chicken recipe for your next meal.


    Dry roast and grind to a paste:-
    2 tbsp coriander seeds
    1 tbsp black pepper
    1 tbsp poppy seeds
    1 tbsp cumin seeds
    3/4 tbsp fennel seeds
    5 no's Dried red chillies
    3 no's cloves
    2 no's cardamom
    1 inch cinnamon stick
    1 no staranise (small)
    Few curry leaves
    1/4 cup grated coconut
    Other ingredients:-
    1/4 cup oil
    1/3 cup finely chopped onion
    3 no's green chillies
    Curry leaves
    1 1/2 tsp each of finely chopped ginger and garlic
    1/4 cup finely chopped tomato
    Turmeric powder
    1/2 kg Chicken with bones, marinated with salt and turmeric
    1 tbsp lime juice
    Salt to taste
    Coriander leaves
    For tempering:
    1 tbsp oil
    curry leaves


1. In a deep kadhai, heat oil.
2. Add onions, chillies, curry leaves, ginger and garlic. Sauté on a medium flame for few seconds.
3. Add chicken and turmeric and sear on a medium flame for 5 minutes. Add tomatoes, little water, salt and mix well.
4. Cover and cook on a medium flame till chicken is almost cooked.
5. Add ground paste and simmer till masala is well coated and chicken is cooked. You may add water to adjust consistency.
6. Add lime juice and mix well.
7. Make tempering with oil and curry leaves and pour over chicken. Top with coriander.

About Preetha SrinivasanFollow On


Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

Related Recipes