Chicken Chettinad is a spicy chicken gravy from the Chettinad region. This is South India's most popular chicken dish cooked in Chettinad masalas. Chettinad chicken gravy is the most ordered dish in restaurants and popular dish all over south india. Tender pieces of chicken cooked in aromatic Chettinad spices. This is an Authentic Chettinad chicken dish with taste, flavour and colour. This goes well with rice, ghee rice, roti or paratha.
Chicken Chettinad
This is the most popular chicken curry, how did i stayed away these long without posting it in my blog. Now i have found that and immediately made it and took pictures of it to post here. I have made this so many time, it is a tasty dish, different from the one which you get in restaurants. In my place i couldn't find a good chettinad chicken, every thing tasted either too spicy and not much flavourful.
Table of Contents
About Chicken Chettinad
Chettinad chicken gravy is a popular chicken dish all over south india. Chicken chettinad is a classic dish from the chettinad cuisine. It consists of chicken cooked in, turmeric and a paste of red chillies, kalpasi, coconut, coriander seeds, cumin seeds, fennel seeds, black pepper, onions, ginger, garlic and gingelly oil.
This curry has lots of freshly roasted spices and coconut which is then ground to a fine paste and added it to the chicken. Your total house will smell heavenly when you make this. And i cooked the chicken in pressure cooker, if you don't have one, just make this in a kadai and simmer it for a long time till the chicken is cooked.
Mean while Check out my another roasted spiced chicken curry which is a kadai chicken, chettinad chicken roast which is a dry chicken dish.
More Curry Recipes
Chicken Chettinad Spices
- Coriander seeds - use whole coriander leaves which adds aroma and thickness to the curry.
- Dry Red Chillies - you can use a combination of regular red chillies & kashmiri red chillies for colour.
- Cardamom - add few cardamom for flavour.
- Cloves - adds a peppery freshness.
- Cinnamon - adds the warmth the curry needs.
- Star Anise - a little goes a long way
- Black Stone Flower - one of the must add spice in chettinad dishes.
- Fennel & Cumin Seeds - adds warm and fresh taste in oil.
- Coconut - coconut is roasted and made into paste which helps with the thickness.
Chicken Chettinad Ingredients
Onions - sliced onions is used in this curry. You can add peeled shallots which is left whole or chopped.
Tomatoes - it adds sweetness and tangyness to the diash.
Ginger & Garlic - equal amount of ginger, garlic is made into paste.
Oil - you can use coconut oil or gingelly oil in chettinad chicken.
Garnish - curry leaves and coriander leaves is added in curry.
Expert Tips
- You can use any cuts of chicken. But it is best to use chicken with bones for maximum flavour.
- You can reduce the spice level to your preference.
- Chillies and pepper can be adjusted to taste.
- Instead of cooking in pressure cooker, you can cook them in a kadai or pot.
- The timing depends on the size of the chicken.
- You can use country chicken (nattu kozhi) instead of normal chicken.
How to Make Chicken Chettinad (Stepwise Pictures)
Marinating Chicken
1)Take chicken in a bowl. I used whole chicken which is cut into small pieces. Season the chicken generously with salt.
2)Add in turmeric powder and lemon juice in the chicken.
3)You can add some ginger and garlic paste to the chicken at this point. Mix the chicken really well and leave it to marinate for 30 minutes.
Making Chettinad Masala
4)Take all the whole spices in a dry pan. Roast on very low heat for 5 to 6 minutes till lightly toasted and golden. Keep mixing.
5)Once the spices are well roasted. Add in grated coconut, you can use fresh coconut or dried coconut. Stir fry the coconut with the masala till light golden. The moisture should dry and the coconut should get lightly toasted.
6)Once the whole spices and coconut is well toasted. Allow the mixture to cool completely.
7)Take the coconut and spices in a blender, add little water at a time and make it into a thick smooth paste. This is your chettinad masala.
Cooking Chicken
8)I used a pressure cooker to make the curry. You can use a regular kadai or cooking pot. Heat generous amount of oil in the pressure cooker. Add in sliced onions and saute till light golden.
9)Add in ginger garlic paste and mix well. Cook this for few minutes till aromatic.
10)Add a handful of curry leaves and mix.
11)Add in the marinated chicken and stir fry with the onions till it is seared.
12)Add in chopped tomatoes. Mix well.
13) Cover and pressure cook until chicken is cooked.
14)Once the pressure is released, open the lid and check whether the chicken is cooked or not.
Making Chicken Chettinad Gravy
15)Transfer the cooked chicken in a large kadai with all the juices collected in the cooker. If you need to add more water, you can add now. Because once you add the masala the curry will get thick.
16)Add the chicken chettinad masala.
17)Mix well. Taste and adjust the salt as needed.
18)Cover and cook on low heat till the gravy is thick and oil separates on top.
19)Add in coriander leaves and mix.
20)Serve
Instant Pot Chettinad Chicken
- Marinate chicken for 20 mins.
- Heat instant pot in saute mode. Make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.
- Heat oil in the instant pot, add in onions and saute till it turns soft. Add in curry leaves and ginger garlic paste. Saute for a min. Marinated chicken is added. Add in cubed tomatoes and mix well.
- Cover the instant pot and set it to pressure cook mode and set for 10 mins. Once the timer goes off. let the pressure release by itself.
- Open the instant pot, add the ground masala and mix well. Cook on low for 5 mins. Add in coriander leaves and mix.
Chettinad Chicken Gravy - FAQ
What is chettinad sauce made of?
chettinad cuisine has lots of spices like red chillies, kalpasi, coconut, coriander seeds, cumin seeds, fennel seeds, black pepper, onions, ginger, garlic and gingelly oil.
Is chettinad cuisine spicy?
it is normally very flavourful with variety of spices. most of the dishes are normally little on the spicier side. if you are making at home, you can adjust the spice level to your taste.
More Authentic Chettinad Recipes
📖 Recipe Card
Chicken Chettinad | Chettinad Chicken Recipe
Equipment
- Blender
- Cooking pot
Ingredients
- 3 tbsp Gingelly Oil
- 2 tbsp Ginger Garlic Paste
- 3 sprig Curry Leaves
- 2 large Onions sliced thinly
- 2 medium Tomatoes cubed
- 3 tbsp Coriander Leaves
For Marinating Chicken
- 500 grams Chicken Curry Cut
- 1 tsp Turmeric Powder
- Salt to taste
- 2 tbsp Lemon Juice
For Chettinad Masala
- 3 tbsp Coriander Seeds
- 5 Dry Red Chillies
- 1 tsp Fennel Seeds
- 1 tsp Cumin Seeds
- 1 piece Cinnamon
- 2 piece Kalpasi / Black Stone Flower dagad phool/patthar ka phool
- 2 tsp Black Pepper
- 5 pods Cardamom
- 1 piece Star Anise
- 4 piece Cloves
- ¼ cup Fresh Coconut grated
Instructions
- Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 mins.
- Now Make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.
- Heat oil in a pressure cooker, add in onions and saute till it turns soft. Add in curry leaves and ginger garlic paste. Saute for a min.
- Add in marinated chicken and mix well. Add in cubed tomatoes and mix well. Cover the cooker and cook it for 2 whistle, simmer for 10 mins. Switch off the heat and let them steam go all by itself.
- Open the cooker and pour the chicken in a kadai. Add more water if needed. Add the ground masala and mix well.Cover and simmer for 10 mins. Add in coriander leaves and serve.
Notes
Tips & Tricks
- You can use any cuts of chicken. But it is best to use chicken with bones for maximum flavour.
- You can reduce the spice level to your preference.
- Chillies and pepper can be adjusted to taste.
- Instead of cooking in pressure cooker, you can cook them in a kadai or pot.
- The timing depends on the size of the chicken.
- You can use country chicken (nattu kozhi) instead of normal chicken.
Instant Pot Chettinad Chicken
- Marinate chicken for 20 mins.
- Heat instant pot in saute mode. Make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turn golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste.
- Heat oil in the instant pot, add in onions and saute till it turns soft.
- Add in curry leaves and ginger garlic paste. Saute for a min.
- Marinated chicken is added. Add in cubed tomatoes and mix well.
- Cover the instant pot and set it to pressure cook mode and set for 10 mins.
- Once the timer goes off. let the pressure release by itself.
- Open the instant pot, add the ground masala and mix well.
- Cook on low for 5 mins.
- Add in coriander leaves and mix.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Anonymous
Yummy I tried it today for Sunday special lunch.. It turned out fantabulous... 🙂 Thank you for the special dish.. 🙂
Vaish Krishnan
Thanx for this will try soon! Do you hv a recipe for Pineapple rasam?
Aarthi
@Vaish Krishnanhttps://www.yummytummyaarthi.com/2014/07/pineapple-rasam-recipe.html
Alpa Devalia Naik
I made this for lunch today , it was very tasty & easy to prepare . For evening m going to try the chicken tangdi kabab .... Thanx Aarthi for the delicious recipies
priya
Yummy but more spicy.
priya
Superb
I loved it
Priya
Loved it.. bagged appreciation too..really yummy
Priya
Really yummy..mmmm...thanks yaar
Dav
@Anonymous
Hi, I've made this and other similar recipes before but it doesn't work out quite right...almost like only half the masala should go in at the end...always ends up like grainy curry (despite the masala being very finely ground to a paste) and quite dry. Any suggestions? thanks
infanta
Looks yummy ..
yawanika
I can sum up the Recipe in just one word.......Amazing.
It reminded me of a restaurant recipe and I had it with naan.
Thank you for this amazing recipe aarthi.
Anonymous
Hi aarthi I tried this receipt today it was awesome came out very well .everyone in our family appreciated me and asked receipe .
Anonymous
Hi aarthi I tried this today for lunch it came out very well .everyone in our family appreciated me and asked the receipe
Good job ya
Mahesh
Thank you for sharing
Will try this
Anonymous
Hi, today made this dish. But I felt the smell of cardamom was strong. I think I went wrong while roasting.
Anonymous
Hi, Tried this recipe today but the Smell of cardamom was strong. What may be the mistake??
Aarthi
@AnonymousYou have added too much cardamom or may be burnt it while roasting.
Anonymous
The cooking time for the chicken is too much if u're using broiler chicken. It's perfect for desi chicken though. Awesome recipe! Thanks!Gulshan devaiya?
Graceravi
Mouth watering receipe......! Could u please tell how to make dry methi powder from a fresh methi leaves
Anonymous
Awesome.. The pictures really help and makes it easy to go through the recipe 🙂
Keep it up..
Mrs. Edward
Great recipe...like most of your others ! The step by step pictures are a big help, and sets you apart from the other websites. Keep cooking ! Keep sharing ! Thanks a ton !!
Anonymous
One of the best recipe.
Thank you. Keep up your great stuff and innovative presentation. Thanks.
sharmila
Your blog has almost all the recipes I google for... U rock big time!!! This recipe is outta the world... Hats off!!!
Keerthikha Asokan
Awesome recipe Arthi. I tried it out today n it came out really well. spicey Spicey yummyyum...
Suresh
Tried today after a tiring day. It was awesome. Thanks for the steps. It suited very well for idly.
nvn balakrishna
Yummy recipe...... http://Www.planetfoodgeeks.com
veeyem002
Tried it today , turned out a tasty aromatic dish ... Great demonstration .. Loved it 😊 thank u
Anonymous
Hi, thanks for the really nice recipe, but can u pls tell why we need to transfer the chicken to kadai before adding the masala ? Why can't we just add it to the pressure cooker ?
Aarthi
@Anonymousu can cook it in pressure cooker itself. but i transfer so i can take pics easily and clearly
MADHUSUDHANAN
My father use to cook this recipe well when i was kid ;now he is aged cant make it like before; last week i prepared with 1.5 kg chicken and served whole family; every one said it resembled my fathers preparation.
Aparna
I'm vegetarian so I tried this recipe with potato instead of chicken. Was amazing!! Look forward to trying more of your recipes.
Anonymous
Superb👍👍👍👍👍👍👍👍👍👍👍👏👏👏👏👏👏👏👏👏👏
Anonymous
I tried your chetinad chicken curry recipe ...it's was superb
Jagadeesh Panicker.
Hai dear Chef.
I am keen in trying new recipes...Now only i find your Chicken chettinadu in this one , and i tried it and i find it good ans very authentic .We are enjoying your curry ...Good ....dear . Jagadeesh Panicker.
Anonymous
Hi Aarthi
Just one word........AWESOME.......KEEP HELPING PEOPLE TO TRY DIFFERENT DISHES AND PLEASING THEIR PARTNERS:)
preetz
I am yet to try this and do have a doubt. Incase I am gonna cook 1kg or 1n half kg chicken..does the masala content remain same or do I increase everything in ur recipe list.
Aarthi
@preetzu have to increase it
juliana
Fantastic receipe I tried it today en it has turned to b awesome. I m nt a very frequent cook. But followed ur recipe as mentioned en it has turned to b same look alike at least. For sure it would b tasting to same. Lovely would follow ur receipes henceforth..... 👌👌👌👌👍👍👍👍👍👍👍👍
AL491
Hi I cannot get kalpasi here can I use anything else thank you for your reply as I would like to try this recipe ����
Aarthi
@AL491u can skip that
Neetu
Hi...I don't have the kalpasi....can it be avoided
Aussie Girlie
Hi this sounds yummy. Excuse my ignorance but what is kalpasi? Do you have a picture? Thanks!
Aussie Girlie
Hi Aarthi. This looks yummy. Forgive my ignorance but what is kalpasi? Do you have a picture? Thanks
Aussie Girlie
Hi Aarthi. This looks delicious. Forgive my ignorance but what is kalpasi? Do you have a picture? Thanks.
Aarthi
@Neetuyes it can be skipped
Aarthi
@Aussie Girliecheck this link
https://mealtimesuccess.files.wordpress.com/2009/03/picture-012.jpg
Anonymous
Hi ..I tried the recipe... Came out really well... Thank you for awesome pictures... Helps a lot..
Jayashree
hi aarti today morning i saw ur recipe and decided to give a try.. and it turned out really yum.. thank u for this wonderful recipe.. while taking coriander i do felt is it more but it turned out very flavoursome..
ramya
i asked my mom to do that it was amazing i like to know how to centre fill a cake wish tell me soon ;D
Unknown
I made this for my husbands birthday. In fact I pureed the onions. It came out really well.
Anonymous
Good and tasty recipe. Thanks Arthi
Purnima Selvamurugan
I tried this today. As usual other recipes of yours, came out perfect. Kudos to you and your photography.. !
Anonymous
Hi Aarthi,
Thanks for the recipe. I tried this out twice and felt the powder did not mix well and a bit grainy. I followed all the steps and the whole dish did not blend well. When I tasted it the taste was good but I am making some mistake and think the dish can turn out even better. Can you please give me any suggestions?
harini
Can i use cashews/poppy seeds instead of coconut?
Karthika Chandran
While adding chicken in the cooker do we need to add water or without water we need to pressure Cook.
anjili sri
Thank u so much for ur receipe.I tried it today........so yummy.........
sundari priya
Hi dear, thank you very much. I made it today without coconut...it turns out great. Both my girls enjoyed it.
Swetha Muppaneni
Can I do this using boneless chicken?
Aarthi
yes u can
swass
It's yummy ....tried today for lunch ...thank u
Sweta-The Sweet Gal
i tried this recipe today for lunch. ..it was easy n superb yum taste....thnks for beautiful recipe
Anonymous
Tried this recipe today. The taste was good, but the curry was kind of grainy. I did grind the masala very well. Not sure what went wrong. Will try again 🙂
Shanthinee Malaysia
I made this few days back,such aromatic and tasty dish.thank you for sharing this superb recipe.I wish i could post the picture here 🙂
Yet another irregular blogger
I just tried today ... came out awesome ! .. thanks for sharing !!
gputoaster
I had been to Tamil Nadu last month and I got fond of this recipe.
Today I prepared Chettinadu chicken with this method, following exact steps, the aroma is WOW! and taste is yummy!.
Thanks Aarthi for the exact same taste.
Harshi
superrrrrrrrrrrrrrrrrrrrrrrrrrrr
Rohini
Hi Arthi,
I tried for sunday lunch. It came out so well.
Divya parvathi
I tried dis today nd it came out wel... thnk u for ur recipes
Kelvin
if i don't use the pressure cooker? can i just use the kadai to cook? and how long it will take? will the taste be the same?
Aarthi
Yes u can
Shob
Hello Arthi,
Thanks for the recipe. For 1500 gms chicken does the ingredients become 3 times of your quantity? Sorry new to cooking
Frank
That recipe looks fantastic, I’m off to the shops now to try find fresh coconut. Will be trying this for sure! I read through the recipe and followed the pics and instructions. Great tutorial!
Keets Ram
Love love love this recipe. 🙂
Sauted in the pan the whole time instead of using the cooker. But the taste was fab. 🙂