Tuesday, May 19, 2015


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Chettinad Chicken Gravy: Like us on Youtube for more Video Recipes
Today’s special recipe is the most popular Chettinad style chicken curry. This spicy, yummy and tasty curry with aromatic flavors is easy to prepare.  Chettinad is a famous region in Tamil Nadu and its quite popular for its fiery hot delicious cuisine. This dish is meant tobe hot and real spicy, but can be tamed by..reducing the chillies to suit your own palate though. This curry is always great to enjoy with parotta, roti, naan or with rice.
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To Marinate:
·      Chicken               - ½ kg
·      Turmeric pwd     - ¼ tsp
·      Red chilly pwd    - ½ tsp
·      Lemon juice        - ¼ tsp
·      Salt to taste
To dry roast:
·      Red chilly           - 1 or 2
·      Coriander seeds - 1 tbsp
·      Cumin seeds       -1 tsp
·      Fennel seeds       -1 tsp
·      Pepper corns       - ½ tsp
·      Grated coconut   -2 tbsp
·      Cloves                  -4
·      Cardamom          - 1
·      Cinnamon           -1
·      Chana dal           - 1 tsp
·      Star anise            -1
·      Cashewnuts        -5 to 6
To make gravy:
·      Oil                        - 2 tbsp
·      Bay leaf                -1
·      Red chilly             -2
·      Onions chopped  - 1 cup
·      Ginger garlic paste-1 tbsp
·      Sliced tomato      - 1 cup
·      Mint and coriander leaves- ½ cup
·      Red chilly pwd    - ½ tsp
·      Salt to taste
1.              Wash and chop the chicken to bite sized pieces.
2.             Prepare a marinade with turmeric pwd, salt, red chilly pwd and lemon juice.
3.             Mix well and add the chicken pieces.
4.             Coat the chicken with masala paste prepared above and allow to marinate for 1 hour.
5.             Meanwhile dry roast the red chilly, coriander seeds, cumin seeds, fennel seeds, black peppercorns, grated coconut, cloves, cardamom, cinnamon, chana dal, star anise and cashewnuts.
6.             Allow to cool and grind it in a blender with little water to coarse paste.
7.             Heat oil in a frypan.
8.             Add the bay leaves and saute for a minute.
9.             Add red chilly and onions.
10.          Saute till transculent.
11.           Add ginger garlic paste and toss.
12.          Add the sliced tomatoes, mint and coriander leaves.
13.          Stir well till oil separates.
          Add the freshly ground masala paste and stir.
14.          Now add the marinated chicken pieces.
15.          Combine well with the masala in high flame for 2 minutes.
16.          Turn the heat to medium low and add red chilly pwd.
17.          Check for salt.
18.          Add ¼ cup of water and cook the chicken covered with lid.
19.          Once the chicken is done, simmer the flame till the gravy reaches the desired consistency.
20.         Add few drops of fresh lemon juice.
21.          Turn off flame.
22.         Garnish with finely chopped coriander and curry leaves.
23.         Authentic delicious Chettinad chicken curry is ready to serve.
24.         We had it with layered parotta.


  1. bet this is awesome and bursting with flavor

  2. This is an AMAZING recipe! My husband loved it and the whole kitchen smelled heavenly!
    Combination of spices gave it a great taste and smell..
    A true wonder for your tastebuds!

  3. This is an amazing recipe and it's definitely going into my personal recipe book!.
    My family loved it.
    The combination of spices gave not only the curry an out of the world taste, but my whole kitchen smelled heavenly. We had a handyman come in to do some fixing and even he couldn't but compliment the fragrant smell it released!
    A pleasure to the tastebuds!

  4. Amazing recipe! Turned out great.I substituted chilli powder for the red chillies.So it wasn't that spicy.Next time I'll stick to what the recipe says.

  5. When to add the grinded paste

    1. Hy Varun,
      grinded masala paste to be added after step 13.

  6. When to add the grinded paste

  7. Hi thank you very much for the recipe and it looks delicious. Did you use sambar onions or big onions?

    1. You're welcome. For this recipe small sambar onions adds more taste.


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