Chicken Chettinad Recipe

Chicken Chettinad Recipe



Clean the chicken, remove the skin and cut into small pieces.



Chop the onions and tomatoes separately.


Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.


Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.


Add the tomatoes, red chili powder and turmeric powder and sauté.
Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.


Cover and cook till the chicken is done.
Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .


  • 1kg Chicken
  • 2 tsp Poppy seeds
  • 1/2 Grated coconut
  • 1 tsp Fennel seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Keya Shahi Jeera 
  • 6-8 no. Whole red chilies
  • 1" stick Keya Cinnamon 
  • 3 no. Keya Green cardamom 
  • 2 no. Keya Cloves 
  • 1/2 tsp Turmeric powder
  • 1 no. Onion, large
  • 2 tsp Ginger Paste
  • 2 tsp Garlic Paste
  • 1/2 Star anise
  • 1 tsp Red chili powder
  • 3 no. Tomatoes, medium
  • 1 no. Lemon
  • 10-12 no. Curry leaves
  • Fresh coriander Garnish.
  • 1/2 cup Oil
  • Keya Salt To Taste 

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