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Sharmis Passions

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Chettinad Chicken – Chicken Chettinad Gravy | Chicken Recipes

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Chettinad Chicken Gravy

Chettinad chicken is my fav which is my staple order at restaurants. Its spicy, flavourful and yummy. Hubby who is not very fond of nonveg dishes, like this gravy with rice or even roti. Here is the recipe with stepwise included. It was the first few foodie pics, I tried with my new lens 🙂

Chicken Chettinad Recipe

Chettinad Chicken Gravy Recipe- Ingredients

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

For the marinade:

Chicken – 1 cup cleaned (around 10-12 small pieces)
Curd – 2 tbsp
Turmeric powder – a generous pinch
Red Chilli powder – 1/4 tsp
Salt – as required

To roast and grind:

Grated Coconut – 1/8 cup
Dry Red Chillies – 3 to 4
Coriander seeds – 1/2 tbsp
Cumin seeds – 1/2 tsp
Black pepper corns – 1/2 tsp
Fennel seeds – 1 tsp
Roasted gram (Potukadalai) – 1 tsp
Big Onion – 1 chopped roughly
Tomato – 1 chopped roughly

To temper:

Oil – 1 tbsp
Bay leaf – a small piece
Cinnamon – 1/4 inch piece
Cloves – 2
Cardamom – 1
Curry leaves – few
Small Onion – 5 to 7 halved
Tomato – 1 small sized chopped roughly
Garlic – 5

Method:

  1. Heat a pan and add red chillies, coriander seeds, cumin seeds, black pepper corns, fennel seeds, roasted gram and dry roast till slightly golden brown. Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned.
    How to make chettinad chicken - 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 atleast 1 hour(the more time, the better) and Set aside. In a pressure cooker heat oil, add bayleaf, cardamom,cinnamon, cloves and saute for a minute.
    How to make chettinad chicken - Step2
  3. Then add onion, tomato, garlic, curry leaves and saute for 2mins. Then add the chicken and saute it for 10mins atleast. Then add the grinded masala paste and mix well. Saute until raw smell comepltely leaves and the chicken blends well with the masalas.
    How to make chettinad chicken - Step3
  4. Add 1/2 cup water , required salt(add red chilli 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 seperates(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.
    How to make chettinad chicken - Step4

Serve hot with rice or rotis. I love it with both 🙂 The freshly ground masala is so flavourful which is the best in this gravy. Dont hold back seeing the ingredients list, am sure it will become one of your favourites once tried 🙂
Chicken Chettinad Recipe

My 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.

Chettinad Chicken Gravy Recipe

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Reader Interactions

Comments

  56. Jills says

    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

  58. Sri says

    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

  66. vijipraveen says

    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

  76. Adam Clarke says

    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

  80. sudhir haridas says

    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

  92. rash says

    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

  108. Zeenee says

    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

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