Chicken chettinad gravy recipe – South India’s most flavorful dish made with chicken, fresh ground spices & herbs. Based on the authentic chettinad chicken recipe many modern versions have been derived, especially by the restaurateurs. Over the years, I got to taste a few which almost tasted same except the texture, color and the hint of spices.
Chicken chettinad is one of the most flavorful chicken dishes from the South Indian cuisine. It is said to be the most ordered in the Indian restaurants.
The recipe shared here is the one I felt close to the restaurant style chettinad chicken gravy. After several trials I arrived at this and can say this is one of the best flavorful and delicious chicken gravy.
This recipe is roughly adapted from a cook book. To make chicken chettinad, a unique blend of spices is deep roasted and ground. This spice blend brings in a great essence to the dish.
There is also a chettinad chicken varuval recipe on the blog, which is a dry chettinad style chicken fry.
More similar chicken gravy recipes
Simple chicken curry
Andhra chicken
Kerala chicken
You can serve this with ghee rice, simple jeera rice, mint or pudina pulao.
Chicken chettinad recipe
Chicken chettinad
Ingredients (1 cup = 240ml )
- 500 grams chicken (or ½ kg) (bone-in is best)
- 2 tbsp oil
- 1 onion large, finely chopped
- 1 to 2 sprigs curry leaves
- 2 tomatoes medium, (pureed) (or chopped finely)
- 1 bay leaf
Marination
- 1/8 tsp turmeric
- ¼ tsp chili powder
- 1 tbsp curd or yogurt (helps to keep the chicken soft)
- 1 tbsp ginger garlic paste (or 4 garlic cloves + 1 inch ginger)
- Salt as needed
Chettinad masala (roast and grind)
- 1 tbsp Poppy seeds (or pottukadalai or 6 to 8 cashews)
- ¼ cup coconut grated
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- ¾ tsp cumin
- ½ tsp pepper corn
- 4 to 5 red chilies (or 1 tsp red chili powder)
- 3 green cardamoms (or elaichi)
- 4 cloves
- 1 inch cinnamon stick
How to make the recipe
Preparation
- Add chicken, turmeric, chili powder, curd,salt and ginger garlic paste to a bowl. Marinate the chicken and set aside.
- On a low flame, dry roast coriander seeds and red chilies. When the coriander seeds begin to smell good, add elaichi, jeera, saunf, pepper, cinnamon and cloves. Roast till cloves smell good.
- Next add poppy seeds. Quickly toss. Make sure not to burn the masala. You can also set these aside to a plate before adding coconut.
- Add coconut and fry until the coconut smells good.
- Cool all these. Add them to a blender jar and pour little water. Make a smooth paste. Set aside the masala to a small bowl.
- In the same jar, grind tomatoes to smooth. You can also use chopped tomatoes.
Making chicken chettinad
- Heat oil in a pan, add bay leaf and onions. Fry till they turn translucent to golden.
- Transfer the chicken and fry for at least 4 to 5 mins.
- Add tomatoes, turmeric, salt and chili powder (if using). Mix well and fry till the oil begins to separate.
- Then add the ground paste and curry leaves. Fry for 2 to 3 mins.
- Pour 1 ¼ cup water. I use hot water. Using cold water sometimes toughens the chicken. Cover and cook till it is fully done, soft and tender.
- The gravy becomes thick by then. If not cook without a lid and evaporate some water. Pour more water if needed to get the desired consistency. Cook till the chicken gravy thickens. Garnish with fried curry leaves.
- Serve chicken chettinad gravy with rice or phulka.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
Preparation
1. On a low flame dry roast coriander and red chilies first. When you smell the coriander seeds good, then add saunf, cumin, pepper corn, cardamoms, cloves and cinnamon.
2. When they begin to smell good, add poppy seeds. When the poppy seeds turn crisp. Transfer to a plate if you desire.
3. Roast coconut until it smells good. Cool all of these and blend to a smooth paste. Add water just as needed. Transfer the paste to a bowl.
4. In the same blender, add tomatoes and puree. This is optional and can use tomatoes as such chopped finely.
5. Marinate chicken with turmeric, chilli powder, curd, ginger garlic paste and salt.
How to make chicken chettinad
6. Heat a pan with oil and bay leaf. Add onions and fry till transparent to golden. Golden gives a good taste to the gravy, since i cooked in a stainless steel pan, they don’t turn to golden.
7. Add chicken and fry for about 4 to 5 minutes. The raw smell of the ginger garlic has to go away.
8. Add tomatoes.
9. I used red chili powder just for the color. Add the tomato puree, red chili powder, salt and turmeric as well.
10. On a medium flame, fry till the mixture begins to leave oil. This takes about 5 to 7 minutes. Add the chettinad masala paste and curry leaves. Fry again for 2 to 3 minutes.
11. Add water as needed.
12. Cook covered till the chicken is fully cooked, soft and tender. I garnished with fried curry leaves.
Serve chicken chettinad with rice or phulka.
Mel says
Can I make this with vegetarian chicken? Do I make any changes to the recipe if so?
swasthi says
Yes you can use. Even mixed veggies like potatoes, peas, cauliflower etc go well in this
D S PANICKER says
Awesome recipe, I have made it today. Came out really well.
swasthi says
Thank you!
Glad it turned out good.
Avishek Dan says
Tastes wonderful but I’d have preferred stronger South Indian flavors. Do you have any suggestions? Using coconut oil would have helped.
swasthi says
Hi Avishek,
Thanks for trying. If you want the spice levels to go up then add another tsp of pepper and half tsp of saunf. If you have used red chilli powder then try using red chilies. All of these will impart stronger chettinad flavors. Yes you can also try with coconut oil.
Malte says
This looks awesome! Can’t wait to try making it.
One question: can I use desiccated grated coconut as well? Would I need to rehydrate it first?
swasthi says
Hi Malte,
Thank you. You can use the desiccated coconut without rehydrating. Just toast it and use. Hope you enjoy the recipe!
Vrinda Nair says
Simple Awesome!!
Thanks Swasthi for this recipe. My whole family just loved it.
all the very best wishes.
swasthi says
Hi Vrinda,
You are welcome! Glad you all loved it! Thank you so much for the wishes!!
Preeti says
Awesome recipe Swati!! Relished every bit. Thanks for sharing.
swasthi says
Welcome Preeti,
Glad it turned out good.
Shital says
I’m 18 years and i made this by myself, it turned out amazing! Easy to understand simple steps for beginners like me. Everyone in my family loved the distinctive chettinad flavour. Would definitely recommend everyone to try this recipe out atleast once.
swasthi says
Hi Shital,
Glad to know you! Appreciate your effort. Glad it turned out good. Thank you so much for the comment!
Good Luck!
🙂
Col Seebach says
Howdy Swasthy,
Your recipe is not clear. Do I add the tumeric and chilli powder with the chicken marinade or at step 9. Should I use already ground spices or grind myself. Please help. Recipe not a success at all.
swasthi says
Hi Col Seebach,
Yes turmeric and red chilli powder to go with the marinade. Another red chilli powder is – if you do not have red chilies for ground spices, then add just 1 tsp more at step 9. The second red chilli powder (step 9) is just a substitute to dried red chillies in the recipe. Hope it is clear.
Deepa GV says
Wonderful , but can l try the same recpie without coconut
swasthi says
Hi Deepa,
Not sure if it will turn out good.
Anita says
Your chicken chettinad recipe was awesome though a wee bit too pungent on account of the cloves. Might lessen the cloves next time.
Can I add a few spoons of yoghurt to tone down the pungency ?
swasthi says
Hi Anita,
Try adding some coconut milk or cashew milk. Just blend some cashews with little water to a smooth puree and add it. Simmer the curry for a little longer. Hope this helps
Gow says
Hi swathi garu
We liked ur Chettinad curry recipe especially my husband like so much , I like ur recipes
Thanks so much
swasthi says
Hi Gow,
You are welcome. Glad you both liked it!
Thank you!
Cassidy says
I made this tonight and it was bloody beautiful!
swasthi says
Thank you!
Mary says
Hi Swasthi, I’m about to cook your Chettinad curry. My chicken weighs slightly more than 1kg. Will the curry turn out good if I were to double the amount for all items on the recipe?
Also how can I obtain your other recipes?
swasthi says
Hi Mary,
Yes you can double the recipe. You can follow our facebook page or subscribe to the recipe newsletter. Hope you enjoy the recipe.
Shaji Madathil says
I love to eat as i am foodie…..
Tried this recipe, i used country chicken, its so yummy,
People at your home are as they would be carried over gastronomical delights at every meal,
Thanks for the lovely recipe
swasthi says
Hi Shaji
You are welcome. Glad your chicken chettinad turned out good. Yes my family loves my food. Thanks much!
🙂
Glenn Todd says
Hello Swasthi,
Where can I buy Chettinad Chicken Paste(Mothers Choice brand if possible)in Brisbane?
Thanking you in anticipation of an early reply.
Glenn Todd.
swasthi says
Hi Glenn,
I have no idea where you can get it. Sorry I couldn’t help you.
Latha says
Thank you cry much for great recipe it comes out well n delicious, so helpful for all kind of homemakers. Coz u give all in detail
swasthi says
Welcome Latha,
Glad your chettinad chicken turned out good. Thank you!
Vinod Nair says
Hello Swasthi,
Thanks for the delicious recipe. I can say it’s one of the best chicken curry i have ever tasted (of course made by me) and gave me confidence to try more. And thanks to your recipies, i can cook some delicious food when Mom’s not home and sometime when she’s around aswell.
swasthi says
Welcome Vinod
Happy to know the recipe turned out good. Thanks for the comment.
Robin Prabhakar says
Superb
Sujesh says
I need some curry recipes.ginger chicken gravy type.garlic chicken gravy type.chicken kola purity gravy type.please send my id .
Rajesh N Rathod says
Rustic – yummy – mouthwatering
swasthi says
Thank you
Meera says
I give 5 stars for this yummy recipe
swasthi says
Thanks Meera