Chettinad Chicken Recipe


1 big finely chopped onion
2 tomatoes
2-3 tsp oil
Coriander leaves (to garnish)
To marinate
Chicken ½ kg
1 tsp chilli powder
1 ½ tsp coriander powder
1 tsp turmeric powder
1 tsp ginger-garlic paste
Salt (to taste)
½ tsp lemon juice
To sauté and grind
1 tsp pepper corns
¼ tsp cumin seeds
½ fennel seeds
1 ¼ tsp grated coconut
To temper
2 cloves
1 inch cinnamon sticks
Curry leaves (optional)

How to make it

  • Cut the chicken pieces into small cubes. Wash and rinse with pinch of turmeric powder.
  • Marinate the chicken with the ingredients given above. Keep for 1-2 hours.

  • In a pan add 1-2 drops of oil and saute the items given. Cool and grind into a smooth paste either in a blender or using a mortar and pestle. I used mortar and pestle to enhance the flavor, but it’s a time consuming step.

  • In a wok heat oil and temper the items and saute the onions till translucent.

  • Add the marinated chicken pieces and allow it to cook for some time. Chicken while cooking will tend to shed some moisture. Let it cook with that moisture for 5 minutes in medium flame.

  • Now add the chopped tomatoes and cook covered for another 5 minutes in low flame.

  • Sprinkle some water to cook the chicken further.
  • Finally add the ground paste. Fry till the consistency reaches.
  • Add some more oil to avoid sticking of chicken to the pan.
  • Garnish with coriander leaves. Serve hot.

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