Fiery Chicken Chettinad Recipe Straight From South India
Servings Prep Time
5people 10minutes
Cook Time
1.10hours
Servings Prep Time
5people 10minutes
Cook Time
1.10hours
Ingredients
For Chettinad Paste
For Making The Curry
Instructions
  1. In a pan put the ingredients such as onions, ginger, fennel seeds, cumin seeds, peppercorns, red chillies, coconut and sauté in oil until they turn aromatic. Take them out in a bowl and let it cool. Grind the ingredients into a fine paste.
  2. Generously spread the paste on the chicken pieces and let it marinate for 10-15 minutes.
  3. Take a pan and heat oil in it. Add cardamom, clove, cumin seeds, and cinnamon stick. Sauté until they turn aromatic and then add curry leaves. As they splutter, add chopped onions and sauté until they turn brown. Add tomatoes and cook for 5 minutes.
  4. Add the marinated chicken to the spices and sauté well. Add the rest of the paste with some turmeric powder. Sprinkle water at intervals. Add salt and cover with a lid. Let it cook. If you want to spice it up, then you can add more chilli as preferred. Garnish with coriander and serve hot.
Recipe Notes

Recipe Tip

Sprinkling water prevents the chicken from drying out and in turn, gives you a thick curry that is not runny. Avoid adding an excess amount of water.

Share your version of this recipe

How do you make Chicken Chettinad at home? Share your version with us.

FAQ

Can I Store the Chicken Chettinad in the refrigerator?

Yes. You can store the Chicken Chettinad in the refrigerator for up to 2 days. Make sure you keep it in an airtight container.

Which cuts of Chicken can I use for this recipe?

You can use the chicken curry cuts in this recipe.

Print Recipe
Fiery Chicken Chettinad Recipe Straight From South India
Chicken Chettinad
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 1.10 hours
Servings
people
Ingredients
For Chettinad Paste
For Making The Curry
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 1.10 hours
Servings
people
Ingredients
For Chettinad Paste
For Making The Curry
Chicken Chettinad
Instructions
  1. In a pan put the ingredients such as onions, ginger, fennel seeds, cumin seeds, peppercorns, red chillies, coconut and sauté in oil until they turn aromatic. Take them out in a bowl and let it cool. Grind the ingredients into a fine paste.
  2. Generously spread the paste on the chicken pieces and let it marinate for 10-15 minutes.
  3. Take a pan and heat oil in it. Add cardamom, clove, cumin seeds, and cinnamon stick. Sauté until they turn aromatic and then add curry leaves. As they splutter, add chopped onions and sauté until they turn brown. Add tomatoes and cook for 5 minutes.
  4. Add the marinated chicken to the spices and sauté well. Add the rest of the paste with some turmeric powder. Sprinkle water at intervals. Add salt and cover with a lid. Let it cook. If you want to spice it up, then you can add more chilli as preferred. Garnish with coriander and serve hot.
Recipe Notes

Recipe Tip

Sprinkling water prevents the chicken from drying out and in turn, gives you a thick curry that is not runny. Avoid adding an excess amount of water.

Share your version of this recipe

How do you make Chicken Chettinad at home? Share your version with us.

FAQ

Can I Store the Chicken Chettinad in the refrigerator?

Yes. You can store the Chicken Chettinad in the refrigerator for up to 2 days. Make sure you keep it in an airtight container.

Which cuts of Chicken can I use for this recipe?

You can use the chicken curry cuts in this recipe.