Chettinad Chicken


by: My Cuisine Book

Chettinad town in south India is known for it's culinary delicacies. This dish is a Chettinad style chicken curry and goes perfect with Dosas, aapams, paranthas, boiled rice, etc. since they match with this spicy curry.


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serves: 4-5

1/2 kg Chicken

10-12 small units Onions

2 units Onions :

2 units Tomato

1 tsp Fennel seeds

1 tsp Peppercorns

6-8 units Red Chillies

1 tsp Poppy seeds

1 tsp Cumin seeds

2 units Cardamom

2 cloves units

2 sticks units Cinnamon

leaves few Curry

2 tbsp Grated coconut

2 tsp Ginger garlic paste

3 units Green chillies

1 tsp Turmeric powder

1/4 cup (finely chopped) Coriander leaves

3-4 tbsp Oil

Salt as required

Nutrition Facts
Chettinad Chicken

Servings Per Recipe: 4

Amount per Serving

Calories: 440

  • Total Fat: 17.2 g
  •     Saturated Fat: 2.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 107.5 mg
  • Sodium: 472.5 mg
  • Total Carbs: 35.7 g
  •     Dietary Fiber: 7.4 g
  •     Sugars: 16.9 g
  • Protein: 40.7 g

how is this calculated?

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1.  Firstly, clean the chicken and cut into desired pieces.

2.  In a saucepan, heat 1 tsp oil and fry pepper, red chillies, fennel seeds, cumin seeds, poppy seeds, cardamom sticks, cloves, roughly chopped small onions and grated coconut.

3.  Keep aside till it cools.

4.  Blend all these fried ingredients to paste with some water.

5.  Heat oil in a pressure pan, add chopped onions, curry leaves, green chillies and saute it till it turns translucent.

6.  Then saute it with ginger garlic paste till aroma rises.

7.  Add chopped tomatoes and cook till it turns pulpy and add grounded paste.

8.  Then add chicken and saute for 2 minutes.

9.  Add 1 cup of water and required amount of salt.

10.  Cover it with cooker lid and pressure cook for 2 whistles.

11.  Garnish it with finely chopped coriander leaves.

12.  Serve hot.

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