Ingredients

  • Serves 4 people
  • For the paste:

    100 g onions, roughly-diced

    50 g ginger, roughly-diced

    50 g garlic, peeled

    25 g fennel seeds

    20 g cumin seeds

    25 g black peppercorns

    10 g dried red chilies (stalk removed) 

    100 g freshly-grated coconut 

     

  • For Chicken Chettinad:

    500 g chicken, bone-in chicken cut into 1.5-inch pieces 

    75 ml coconut oil 

    150 g onions, finely-diced

    100 g tomatoes, finely-diced 

    25 g coriander leaves, finely-chopped

    5 g cinnamon sticks

    2 g cloves

    2 g cardamoms

    5 g cumin seeds

    2 g curry leaves

    5 g turmeric powder

    3 to 5 g salt to taste

     

  • For garnish:

    few sprigs of fresh coriander

    1 dried red chili 

Chicken Chettinad (Chettinad Style Spicy Chicken Curry)
Recipe Courtesy of
Asian Food Network

Chicken Chettinad (Chettinad Style Spicy Chicken Curry)

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Hailing from the Chettinad region of Tamil Nadu in South India, this fiery chicken curry is packed with freshly-ground black pepper, coconut and lots of fresh coriander. The spice levels of this dish can vary based on the usage of black pepper. As black pepper is the most common spice cultivated in Tamil Nadu, this dish is a representation of the entire state.
  • Medium
  • 15 min
  • 25 min
  • 15 min
  • 4 steps
  • 22 Ingredients
  • Medium
  • 4 steps
  • 22 Ingredients
  • 15 min
  • 25 min
  • 15 min

Instructions

  1. Make the paste

    • In a blender, combine all ingredients for the paste.
    • Blend to a smooth paste, adding a spoonful or about 20 ml of water while blending as the water helps create a smooth paste.
    • The paste should be thick and it should hold its shape when scooped in a spoon. We can also call this a “dropping consistency”.
    Make the paste


  2. Prepare and marinate the chicken

    • Rinse the chicken under cold running water and pat dry with a kitchen towel or tissue paper.
    • Marinate the chicken with the paste in a bowl & rest for minimum of 2 hours at room temperature or overnight in the fridge. 


  3. Make the Chicken Chettinad base

    • In a large pot on medium-high heat, drizzle oil, add cinnamon, cardamom, cloves and cumin. Stir well for just 1 minute, making sure that the spices don’t burn.
    • Now, add the curry leaves and onions, and cook until the onions are golden brown or for about 8 to 10 minutes on a medium flame.
    • Then, add the chopped tomatoes and cook until the water has completely evaporated or for about 5 to 6 minutes.


  4. Cooking Chicken Chettinad

    • Add turmeric powder and give it a quick stir. Then, add the marinated chicken. Season the chicken and stir well. Cook for about 7 to 8 minutes, adding water after 5 minutes. 
    • Add the coriander and cook for about 1 to 2 minutes.
    • Add 100 ml water and cover with a lid until it is fully cooked for about 5 to 7 minutes, or till the chicken starts leaving the bone slightly.
    Cooking Chicken Chettinad


Garnish and Serve!

Serve Chicken Chettinad hot and garnish with a few sprigs of fresh coriander & dried red chili. 

Garnish and Serve!
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    Ingredients
    • Serves 4 people
    • For the paste:

      100 g onions, roughly-diced

      50 g ginger, roughly-diced

      50 g garlic, peeled

      25 g fennel seeds

      20 g cumin seeds

      25 g black peppercorns

      10 g dried red chilies (stalk removed) 

      100 g freshly-grated coconut 

       

    • For Chicken Chettinad:

      500 g chicken, bone-in chicken cut into 1.5-inch pieces 

      75 ml coconut oil 

      150 g onions, finely-diced

      100 g tomatoes, finely-diced 

      25 g coriander leaves, finely-chopped

      5 g cinnamon sticks

      2 g cloves

      2 g cardamoms

      5 g cumin seeds

      2 g curry leaves

      5 g turmeric powder

      3 to 5 g salt to taste

       

    • For garnish:

      few sprigs of fresh coriander

      1 dried red chili 

    Nutrition
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