Chettinad Chicken Curry Recipe

The  delicious and fragrant Chettinad Chicken is here, enjoy this with rice or phulkas and chepathi. Succulent chicken pieces cooked in the gravy with loaded magic of curry leaves and spices to enlighten the taste.

Serve Chettinad Chicken Curry along with Steamed Rice or Tawa Paratha for a weekday dinner.


For marinat

    • 500 grams chicken with bone
    • Salt as per need
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon red chilli powder

For masala

    • 3 Byadgi chilis
    • 12 curry leaves
    • 5 cloves
    • 1″ cinnamon stick
    • 2 green cardamom
    • 1 teaspoon fennel seeds
    • 1/2 teaspoon cumin seeds
    • 1-1/2 tablespoon coriander seeds
    • 1 teaspoon poppy seeds
    • 1 teaspoon white sesame seeds
    • 4 cloves garlic
    • 1″ piece ginger


  • 6 shallots/pearl onions/sambar onions, halved
  • 2 medium tomato, cubed
  • 12 curry leaves
  • 3/4th cup thick coconut milk
  • 2 sprigs cilantro/coriander, chopped
  • 1/2 teaspoon sugar
  • 2 tablespoons oil

Directions for Chettinad Chicken Curry Recipe

  1. To begin making the Chettinad Chicken Curry recipe, firstly wash and marinate the chicken pieces with ingredients mentioned under “For Marination”.

  2. Keep it aside for 10 minutes. Meanwhile, dry roast all the ingredients mentioned under “For Masala” except Ginger and Garlic.
  3. Make a smooth thick paste by grinding with water, ginger and garlic.
  4. In a heavy bottom pan, add oil. When its hot, add the onion, tomato and curry leaves. Fry them for a while.
  5. Add the marinated chicken, salt and sugar. Cover and let it cook for a while.
  6. Add the ground paste. Mix well and let it cook. When the chicken is 90% done, add the thick coconut milk/juice. Mix everything well.
  7. Cook further till the gravy is thick. Garnish with chopped coriander.

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