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    You are here: Home / RandomPosts / Chicken Chettinad

    Chicken Chettinad

    Last Updated On: Nov 22, 2024 by Sharmilee J

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    Chicken Chettinad is a delicious mouth-watering gravy made using whole spices, onion, tomato, herbs and spices. Chicken Chettinad is a great combo with rice and any flat bread like roti, paratha, naan etc. Learn to make Chicken Chettinad with step by step pictures.

    chicken chettinad in a serving bowl

    Chicken Chettinad is my favorite which is my staple order at restaurants. It is spicy, flavorful and yummy perfect to dip in flat breads. Hubby who is not very fond of nonveg dishes, like this gravy with rice or even roti. Here is the recipe with stepwise included.

    Jump to:
    • About Chicken Chettinad
    • Chicken Chettinad Ingredients
    • How to make Chicken Chettinad Step by Step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Chicken Chettinad

    Chicken Chettinad is a flavorful and aromatic gravy made using whole spices, onion, tomato, garlic, coconut, spice powders and herbs. Chettinad Chicken is enjoyed by all for its taste. If you are fond of authentic chettinad cuisine and taste then this is just right for you.

    Chettinad Chicken is a gravy perfect to pair up with both rice and roti. This can be made dry or gravy as per your liking. You can customize the recipe according to your taste and preference, it works great.

    chicken chettinad in a serving bowl

    Similar Recipes

    • Kadai Paneer
    • Kadai Paneer Gravy
    • Paneer Korma
    • Chilli Paneer
    • Paneer Tikka Masala
    • Paneer Butter Masala

    Chicken Chettinad Ingredients

    • Chicken – Use chicken with bones, thigh and breast pieces can also be used. You can use country chicken or broiler chicken too.
    • Curd – Thick curd is used to marinate the chicken.
    • Spice powders – Turmeric powder and red chili powder is used.
    • Masala paste – A masala paste is made using coconut, red chilies, coriander seeds, cumin seeds, black pepper corn, fennel seeds, fried gram dal, onion, tomato.
    • Tempering – A tempering is made using whole spices including cinnamon, cloves, cardamom, curry leaves, garlic, onion and tomato.

    How to make Chicken Chettinad Step by Step

    1.Heat a pan and add red chilies, coriander seeds, cumin seeds, black pepper corns, fennel seeds, roasted gram and dry roast till slightly golden brown. Then add onion, tomato and sauté till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and sauté till golden.

    chicken chettinad step1

    2.Cool down and grind it to a fine paste(sprinkle little water). Add chicken, salt, turmeric powder, curd in a mixing bowl and marinate for at least 1 hour(the more time, the better) and Set aside. In a pressure cooker heat oil, add bay leaf, cardamom, cinnamon, cloves and sauté for a minute.

    chicken chettinad step2

    3.Then add onion, tomato, garlic, curry leaves and sauté for 2 minutes. Then add the chicken and sauté it for 10mins at least. Then add the grinded masala paste and mix well. Sauté until raw smell completely leaves and the chicken blends well with the masalas.

    chicken chettinad step3

    4.Add 1/2 cup water , required salt(add red chili powder if required at this stage) and pressure cook for 2 whistles in medium flame. Once pressure releases, transfer it to a kadai (in medium flame) and allow it to boil until oil separates(this may take sometime). Garnish with coriander leaves and switch off as per your required consistency. It gets thick with time so switch off accordingly.

    chicken chettinad step4

    5.Serve hot with rice or rotis. I love it with both. The freshly ground masala is so flavorful which is the best in this gravy. Don’t hold back seeing the ingredients list, am sure it will become one of your favorites once tried.

    Expert Tips

    • Instead of adding the whole spices while tempering, you can add them(bayleaf, cardamom,cinnamon, cloves) with roasting and grinding itself.
    • Amma always prefers pressure cooking for chicken. Instead you can just cook in kadai with water itself, but chicken will take more time to get cooked.
    • Make sure to saute chicken well to get rid of the raw smell.
    • The spice level can be adjusted according to taste, we prefer it a bit less spicy.

    Serving and Storage

    Chicken Chettinad can be served with rice, roti etc. This curry keeps well in fridge for 2 days, reheat and serve it.

    chicken chettinad in a serving bowl

    If you have any more questions about this Chicken Chettinad Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Chicken Chettinad Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    6868695357 f1715b3b93 o
    Print Recipe Pin Recipe

    Chicken Chettinad Recipe | Chettinad Chicken Recipe

    Chicken Chettinad is a delicious mouth-watering gravy made using whole spices, onion, tomato, herbs and spices. Chicken Chettinad is a great combo with rice and any flat bread like roti, paratha, naan etc. Learn to make Chicken Chettinad Recipe with step by step pictures.
    Prep Time1 hour hr
    Cook Time30 minutes mins
    Total Time1 hour hr 30 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 250 grams chicken
    • 2 tablespoon curd
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon red chilli powder
    • salt as required

    To roast and grind

    • 1/4 cup coconut
    • 4 dry red chilies
    • 1/2 tablespoon coriander seeds
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon black pepper corns
    • 1 teaspoon fennel seeds
    • 1 teaspoon fried gram dal
    • 1 medium sized onion
    • 1 medium sized tomato

    To temper

    • 1 tablespoon oil
    • 1 bay leaf
    • 1/4 inch cinnamon
    • 2 1cloves
    • 1 cardamom
    • 10 1curry leaves
    • 7 small onion
    • 5 garlic
    • 1 medium sized tomato

    Instructions

    • Heat a pan and add red chilies, coriander seeds, cumin seeds, black pepper corns, fennel seeds, roasted gram and dry roast till slightly golden brown. Then add onion, tomato and sauté till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and sauté till golden.
    • Cool down and grind it to a fine paste(sprinkle little water). Add chicken, salt, turmeric powder, curd in a mixing bowl and marinate for at least 1 hour(the more time, the better) and Set aside. In a pressure cooker heat oil, add bay leaf, cardamom, cinnamon, cloves and sauté for a minute.
    • Then add onion, tomato, garlic, curry leaves and sauté for 2 minutes. Then add the chicken and sauté it for 10mins at least. Then add the grinded masala paste and mix well. Sauté until raw smell completely leaves and the chicken blends well with the masalas.
    • Add 1/2 cup water , required salt(add red chili powder if required at this stage) and pressure cook for 2 whistles in medium flame. Once pressure releases, transfer it to a kadai (in medium flame) and allow it to boil until oil separates(this may take sometime). Garnish with coriander leaves and switch off as per your required consistency. It gets thick with time so switch off accordingly.
    • Serve hot with rice or rotis. I love it with both. The freshly ground masala is so flavorful which is the best in this gravy. Don’t hold back seeing the ingredients list, am sure it will become one of your favorites once tried.

    Notes

    • Instead of adding the whole spices while tempering, you can add them(bayleaf, cardamom,cinnamon, cloves) with roasting and grinding itself.
    • Amma always prefers pressure cooking for chicken. Instead you can just cook in kadai with water itself, but chicken will take more time to get cooked.
    • Make sure to saute chicken well to get rid of the raw smell.
    • The spice level can be adjusted according to taste, we prefer it a bit less spicy.
    Nutrition Facts
    Chicken Chettinad Recipe | Chettinad Chicken Recipe
    Amount Per Serving (125 g)
    Calories 242 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 4g25%
    Trans Fat 0.1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 7g
    Cholesterol 23mg8%
    Sodium 1991mg87%
    Potassium 778mg22%
    Carbohydrates 21g7%
    Fiber 6g25%
    Sugar 9g10%
    Protein 10g20%
    Vitamin A 2086IU42%
    Vitamin C 247mg299%
    Calcium 123mg12%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Chettinad Recipes, Chicken, Chicken Recipes, Diwali Non-Veg Recipes, Kerala Special, Non Veg Recipes, RandomPosts, youmaylike

    Reader Interactions

    Comments

    1. Kavitha Bhargav

      February 14, 2012 at 5:19 pm

      hmm… interesting. As a veggie person I may try this with boiled potato 🙂

      Reply
    2. ANU

      February 14, 2012 at 5:21 pm

      wow I too make this and it tastes so gud…awesome clicks dear….

      Reply
    3. Reshmi Mahesh

      February 14, 2012 at 6:46 pm

      Delicious preparation…Looks yumm..and lovely clicks…BTW which lens-Prime?

      Reply
      • Sharmilee! :)

        February 15, 2012 at 3:40 am

        Yes 35mm prime lens 🙂

        Reply
    4. manjooo

      February 14, 2012 at 9:12 pm

      looks so delicious..will try this for sure…

      Reply
    5. divya

      February 14, 2012 at 9:45 pm

      Happy Valentine's day..these curry look tempting..

      Reply
    6. Namitha

      February 14, 2012 at 11:23 pm

      I''m sold at the word, chettinad 🙂 love this curry S,anytime 🙂

      Reply
    7. Sumi

      February 14, 2012 at 11:52 pm

      A traditional recipe beautifully presented.Nice work 🙂

      Reply
    8. Kanchan

      February 15, 2012 at 1:45 am

      Hmmm I always love this type of chicken, Btw, can we make vegetarian version of this ?

      Reply
      • Sharmilee! :)

        February 15, 2012 at 3:40 am

        Yes you can make the same recipe with potatoes or cauliflower

        Reply
    9. Torviewtoronto

      February 15, 2012 at 1:51 am

      deliciously done favourite looks wonderful

      Reply
    10. Rekha shoban

      February 15, 2012 at 3:08 am

      i love chettinadu chicken…whenever i go to anjappar i order for this gravy! looks yummy…perfect with rice!

      Reply
    11. priya ravi

      February 15, 2012 at 3:14 am

      Hmmm.. could feel the aroma rightaway.. nice clicks 🙂

      Reply
    12. Shumaila

      February 15, 2012 at 4:37 am

      This looks delicious! And congrats on the new lens!

      Reply
    13. Sangeetha Nambi

      February 15, 2012 at 4:41 am

      Bookmarked !

      Reply
    14. Shabitha Karthikeyan

      February 15, 2012 at 5:07 am

      Wonderful curry !! Looks so delicious !! Our favorite !!

      Reply
    15. Priyas Feast

      February 15, 2012 at 5:19 am

      Yummy chicken gravy and most wanted for nonvegterians..Luvly click with new lens.

      Reply
    16. Anonymous

      February 15, 2012 at 6:29 am

      yummy!!!… naan unga veetuku varumpodhu(adhu epponu ketkaadhe!!!) senju thaa…;)

      Dev

      Reply
    17. Tina

      February 15, 2012 at 11:48 am

      so tempting and mouthwatering..

      Reply
    18. Suchi

      February 15, 2012 at 4:47 pm

      Hi Sharmi, I also love this dish, but never made it at home. Will try your recipe and let you know how it went 🙂 Your photos look awesome!

      Reply
    19. An Open Book

      February 15, 2012 at 9:26 pm

      absolutely mouthwatering…im craving some right away

      Reply
    20. maha

      February 15, 2012 at 10:15 pm

      wat tempting and mouthwatering dish…….looks just hot……

      Reply
    21. Cham

      February 15, 2012 at 11:43 pm

      I like this different masala used in this chettinadu chicken.

      Reply
    22. TheYummyMorsel

      February 17, 2012 at 1:50 am

      I can smell the aroma right from here! Looks very delicious.

      Reply
    23. Jills

      March 24, 2012 at 11:05 pm

      I tried and it came out good……..my husband loved it…..thanks a lot for sharing this……similar to anjappar chettinadu kuzhambu taste…..great

      Reply
    24. Sri

      April 10, 2012 at 7:07 pm

      WOW….
      I tried it, for the first time itself the dish came out very well… My in-laws, parents and hubby everyone liked it.
      Its all because of u,ur exact measurements are the key to success 🙂

      Reply
    25. Anonymous

      May 14, 2012 at 10:42 am

      Hi, did you use boneless chicken for this dish? thanks for sharing.

      – Lena

      Reply
    26. Sharmilee! :)

      May 14, 2012 at 10:55 am

      @Anon : I used chicken with bones that is fine too….

      Reply
    27. Govindaraman Varadarajan

      June 25, 2012 at 6:26 am

      its delicious.. I tried it twice 🙂 .. thx for sharing …

      Reply
    28. vijipraveen

      July 31, 2012 at 10:12 pm

      Hi..
      Sharmi…

      Thanks for all your recipes which is helping me a lot to prepare Indian dishes since i am in USA.I dont go to kitchen before marriage, now your site helps me make awesome dishes.

      thank you
      sharmi….

      Reply
    29. poovitha kesavan

      September 06, 2012 at 3:22 am

      Thanks so much, it came very well 🙂 delicious

      Reply
    30. Achal Gupta

      November 01, 2012 at 6:16 pm

      Tried ur recipe…….result was yummy Chettinad style chicken……thanks!!!

      Reply
    31. saravanan esakky

      November 28, 2012 at 9:55 am

      I tried, it had come out well.. tks very much for the lovely process.

      Reply
    32. Sri Shanthini

      January 08, 2013 at 9:51 pm

      i tried it,result was too good,thank you sharmi

      Reply
    33. Adam Clarke

      March 18, 2013 at 1:26 am

      Hi,

      I have just came across your website – cant wait to try some of the recipes. Particularly looking forward to the juices!

      Could anyone please tell me what "Curd" is please?

      Thanks

      Reply
      • Sharmilee! :)

        March 18, 2013 at 5:46 am

        Curd is Yogurt…

        Reply
    34. viswini

      May 31, 2013 at 3:53 pm

      Hi.. Tried it.. It came out so well.. Thank you so much..

      Reply
    35. sudhir haridas

      June 23, 2013 at 10:50 am

      Hi today I tried the recipe and it just turned out to be eclactic….my in laws cudnt stop licking their fingers n my wife simply loved it n I got a big hug n a kissi ……..thanks for the recipe…..Sudhir haridas (mumbai)

      Reply
    36. aswatha arthi

      August 22, 2013 at 5:50 am

      Following ur dishes at home for past 3years but never commented.inspiring everyone as a cook and a gr8mother…..following

      Reply
    37. rajalakshmi rajesh

      October 06, 2013 at 5:33 am

      I tried this..It was very yummy

      Reply
    38. Meenal Ramanathan

      October 18, 2013 at 11:00 am

      should we dry roast all things chillies,cumin,pepper,onion,tomato,coconut

      Reply
      • SHARMILEE J

        October 18, 2013 at 11:49 am

        Yes

        Reply
    39. susha

      November 05, 2013 at 10:39 am

      i tried it twice.. Simply mindblowing..

      Thank u

      Reply
    40. Naveen Paul

      January 05, 2014 at 12:33 pm

      I cooked for the very first time n it came out really well, thank you so much

      Reply
    41. rash

      February 09, 2014 at 7:37 am

      Was searching for a spicy chicken recipe and this just fit th bill..Tried this yummy recipe..its just gggrreeaatttttt!!!! Looking forward for more such recipe's…..

      Reply
    42. Angu Raj

      February 15, 2014 at 4:40 am

      Its very tasty I never tasted like this item

      Anguraj
      Tirunelveli

      Reply
    43. Angu Raj

      February 15, 2014 at 4:42 am

      ITS VERY TASTY & I NEVER TASTED LIKE THIS DISH.
      THANK U
      ANGURAJ
      TIRUNELVELI

      Reply
    44. Alamelu Raj

      April 05, 2014 at 11:21 am

      I tried it and it really really came out very well… everyone relished it… Felt very happy… Thank u so much….

      Reply
    45. Alamelu Raj

      April 05, 2014 at 11:23 am

      I tried it and it really really came out very well.. Felt very happy.. Thanks for the receipe…

      Reply
    46. achoo

      June 22, 2014 at 7:15 am

      wow… what a great receipe…. tried it today and got thumbs up for this dish…. thanks a lot sharmi …. 🙂

      Reply
    47. sab

      December 17, 2014 at 5:28 am

      Hi sharmi. Tried this and you are right. This has become one of my favorite. Thanks for such a flavorful dish 🙂

      Reply
    48. rumblingsofanuttybrain

      June 25, 2016 at 9:30 am

      Can Besan be substituted for Roasted gram? I dont live in India and find it a lil hard to get all the ingredients

      Reply
    49. Zeenee

      January 24, 2017 at 10:38 am

      Sharmi, I’m a great fan of your recipes. I tried this today with mock chicken (made out of soy and wheat, and easily available in Malaysia). It tasted like something out of a restaurant. Amazingly simple but mindblowingly flavourful. I used thick coconut milk instead of curd. Thanks so much for this keeper.

      Reply
    50. Bee

      May 10, 2017 at 2:56 pm

      Hi,
      Did you use fresh coconut or dry?
      Can coconut be skipped for this recipe?

      Reply
      • Sharmilee J

        May 12, 2017 at 3:03 pm

        fresh coconut only…yes you can skip that

        Reply
    51. SHANMUGAPRIYA

      January 17, 2018 at 4:24 pm

      CAN U SAY ME HOW MUCH WEIGHT THIS CHICKEN RECIPE .

      Reply
      • Sharmilee J

        January 19, 2018 at 8:10 am

        250 gms

        Reply
    5 from 4 votes (4 ratings without comment)

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