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Home >> Recipes >> Chicken Recipes

Chicken chettinad gravy recipe

By swasthi , on December 31, 2019, 171 Comments, Jump to Recipe

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

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.

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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.

Preparation for chicken chettinad

1. On a low flame dry roast coriander and dried 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 or 8 whole cashew nuts or roasted gram. When the poppy seeds turn crisp. Transfer to a plate.

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.

frying onions in pan

7. Add chicken and fry for about 4 to 5 minutes. The raw smell of the ginger garlic has to go away.

addition of marinade to pan for chettinad chicken

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.

addition of tomato puree

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. I did not use red chilies to make my chettinad masala since my kids cannot eat hot foods. Saute again for 2 to 3 minutes.

addition of ground spice paste for chettinad chicken curry recipe

11. Add water as needed.

addition of water to make gravy
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12. Cook covered till the chicken is fully cooked, soft and tender. I garnished with fried curry leaves.

garnished with curry leaves chettinad chicken curry

Serve chicken chettinad with rice or phulka.

chicken chettinad

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Chicken chettinad

Simple chicken gravy from South India's popular chettinad cuisine. Cooked in flavorful , freshly ground mixture of spices
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings3 people
AuthorSwasthi

Ingredients (US 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 8 whole cashew nuts or 1 tbsp roasted gram)
  • 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
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Instructions

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 cashews or 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.
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Notes

Authentic Chettinad chicken looks dark brown in color and is just normal due to the deep roasting of spices. The curry in my pictures looks lighter in color since I did not use red chilies to make the chettinad masala. 

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Chicken chettinad
Amount Per Serving (200 g)
Calories 570 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 12g75%
Cholesterol 125mg42%
Sodium 136mg6%
Potassium 657mg19%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 4g4%
Protein 34g68%
Vitamin A 985IU20%
Vitamin C 17mg21%
Calcium 140mg14%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Read more..

Recipe Rating




Recipe Rating




171 Comments
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Prarthana
March 1, 2021 5:46 pm

5 stars
I’m gonna save this recepie for everytime im making chicken gravy. So yummy❤️

Reply
swasthi
Reply to  Prarthana
March 5, 2021 2:01 pm

Thank you!

Reply
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Diana Kalyan
February 21, 2021 6:46 am

5 stars
Hi Swasthi Garu,

Tried this chicken recepie today…trust me the outcome was very delicious…
Thank you once again… Your recepies are always on top of my list and you are my familie’s favorite…

Love
Diana❤

Reply
swasthi
Reply to  Diana Kalyan
February 23, 2021 1:44 pm

Hello Diana,
So happy to know you all like the recipes. Thank you so much for leaving a comment.
🙂

Reply
Abhishek
February 5, 2021 1:36 am

5 stars
Hi Swasthi, amazing recipes. Have recently started my hands at cooking and super helpful your recipes. The Hyderabadi biryani, both mutton and chicken turned out so great. Thank you so much.

I have a quick question on this chicken chettinad recipe. The grated coconut- can we use fresh coconut?

Reply
swasthi
Reply to  Abhishek
February 5, 2021 2:04 am

Hi Abhishek,
Glad to know! Thank you! Yes use fresh grated coconut.

Reply
Deepa Arul
January 11, 2021 10:35 am

5 stars
Hi Swasthi..these days I check the recipe for anything with a suffix of Swasthi..?
Your recipes never go wrong.
Is there any alternate for poppy seeds for this recipe..because here in Dubai we don’t get them.

Reply
swasthi
Reply to  Deepa Arul
January 11, 2021 10:43 am

Hi Deeepa
Thank you so much! Happy to know! You can use 8 cashewnuts or 1 tbsp roasted gram.

Reply
Mahi
January 10, 2021 11:44 am

5 stars
Delicious?

Reply
swasthi
Reply to  Mahi
January 10, 2021 2:23 pm

Thank you

Reply
Sudhir
December 17, 2020 8:31 am

5 stars
Turned out really good. Very authentic taste and aroma. Thanks much for the recipe.

Reply
swasthi
Reply to  Sudhir
December 17, 2020 2:21 pm

Welcome Sudhir
Glad to know!

Reply
Prethum
December 13, 2020 8:17 am

5 stars
Awesome receipe. Tried it today, came out good. Thanks for this wonderful recipe.

Reply
swasthi
Reply to  Prethum
December 14, 2020 2:55 pm

Welcome Prethum
Thank you!

Reply
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RAJESH N RATHOD
November 19, 2020 10:52 am

5 stars
RUSTIC – FLAVORFUL -MOUTHWATERING

Reply
swasthi
Reply to  RAJESH N RATHOD
November 19, 2020 1:00 pm

Thank you

Reply
Mahi
October 12, 2020 6:02 am

4 stars
I tried this recipe. It was just awesome taste.

Reply
swasthi
Reply to  Mahi
October 13, 2020 2:12 am

Glad to know!

Reply
Sreeja shekar
October 11, 2020 1:07 pm

5 stars
Very easy to understand n cook

Reply
Vikashini
October 4, 2020 3:58 am

5 stars
Nice receipes.i tried many dishes

Reply
Swati Singh
September 13, 2020 10:26 am

Hi Swasthi,

I tried this recipe today. came out great.
BUt my chettinad masala paste was very dark (dark brown)S. It was not at all white like in the picture. Did I get something wrong?

Reply
swasthi
Reply to  Swati Singh
September 13, 2020 10:48 am

Hi Swati,
Glad to know! Actually the color you got is the right one. Authentic chettinad chicken should look like the way you said – dark brown color. I think you did not notice my step by step pictures. I had skipped red chilies in the masala paste as my kids still cannot eat hot foods. I used only red chilli powder. That made it look bright red and not brown. Hope this helps.

Reply
Swati Singh
Reply to  swasthi
October 6, 2020 11:36 am

5 stars
Thanks a lot!

Reply
Shraddha
September 11, 2020 8:09 am

5 stars
Question.. Should the gas be on high or on medium flame at the end after putting water?

Reply
swasthi
Reply to  Shraddha
September 11, 2020 8:54 am

Cook on a low to medium heat.

Reply
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Dwight D Waller
July 24, 2020 7:18 am

5 stars
Very good recipe, reminiscent of Bangalore restaurant. My prep time does take much longer, 1 hour.

Reply
swasthi
Reply to  Dwight D Waller
July 24, 2020 3:40 pm

Thank you! I will look into the prep time.

Reply
Sameera
July 14, 2020 5:23 pm

5 stars
Dear swasthi
I tried your recipe.
It turned out delicious.
Superb job.?

Reply
swasthi
Reply to  Sameera
July 16, 2020 10:25 am

Thanks Sameera
So glad to know!
🙂

Reply
Sameera
July 14, 2020 5:23 pm

5 stars
Dear swasthi
I tried your recipes .it turned out delicious.
Superb job.?

Reply
Sukhminder
July 2, 2020 4:51 am

4 stars
I tried this recipe today for the first time and it came out really well !

Reply
swasthi
Reply to  Sukhminder
July 2, 2020 5:13 am

Glad to know!

Reply
Nic
June 28, 2020 5:53 am

Dear Swasthi
Greetings from an expat in Laos, south-east Asia!
Thank you for this recipe – it is perfect and delicious. Have cooked your recipe so many time and it always turns our great. I cannot source curry leaves here so I add an extra bay leave. I add extra dry whole red chilis for the Masala (I love it hot!). I also add half a cup of coconut cream for a greater coconut taste. Have used chicken on the bone so far – tomorrow will try beef chunk instead, cooked slowly in the slow-cooker. Many thanks !

Reply
swasthi
Reply to  Nic
June 29, 2020 1:33 am

Glad to know Nic
Thank you

Reply
Rupa
June 26, 2020 5:18 pm

5 stars
Hi. Want to try this Chicken Chettinad recipe. Just a small doubt.. if I replace the poppy seeds with cashews..do I have to add and roast them when it’s mentioned to add poppy seeds? So I grind the cashews in the chettinad masala? Thanks.

Reply
swasthi
Reply to  Rupa
June 27, 2020 3:14 am

Hi
Yes you can roast them and grind

Reply
Rupa
Reply to  swasthi
June 27, 2020 2:08 pm

Thanks.. Will be trying this tomorrow..

Reply
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Amritha
June 14, 2020 4:15 am

Hi swasti. Tried your mushroom Manchurian and potato cheese balls both came out really well. My husband and my daughter loved it . Thank you for all the detailing you give before the recipe.

Reply
Sandhya
June 7, 2020 11:27 am

4 stars
Tried this recipe today it turned out very nice, color of the curry was little different though but it was delicious.

Thank you

Reply

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