Chicken chettinad – authentic Chettinad recipe

Chettinad region in Tamil Nadu boasts one of the most spiciest and aromatic cuisines of India. Here’s an authentic Chicken Chettinad recipe, with freshly roasted spices and coconut, for you to try this weekend.


Chicken – 1 kg
Onions (large) – 3-4 sliced thinly
Tomatoes – 3 medium size cubed
Ginger Garlic Paste – 3 table spoon
Curry Leaves – a handful
Oil – 2 tblspn
Turmeric Powder – 1 tea spoon
Salt to taste
Lemon Juice – 2 table spoon
Coriander Leaves / Cilantro – 3 tblspn chopped finely (optional)

For Masala:

Coriander Seeds  – 5 table spoon
Dry Red Chilli – 6 to 7
Fennel Seeds – 3 tea spoon
Cumin Seeds – 2 tea spoon
Cinnamon Stick  – medium stick (2 pieces)
Black Stone Flower (dagad phool) – 5 pieces
Whole Peppercorns – 4 tsp
Cardamom Pods – 7
Star Anise – 2
Cloves – 6
Fresh Coconut – 1/5 cup grated

Method of preparation:

Step 1: Marinate the chicken with salt, turmeric powder and lemon juice. Mix well and keep it in room temperature for 15 to 20 mins.
Step 2: Prepare the masala while the chicken rests. Dry roast all the spices in a pan till it turns golden. Once it turns golden, add the grated coconut and roast till the coconut turns light golden colour. Allow it to cool in room temperature and then grind it into a thick paste.
Step 3: Heat oil in a pressure cooker/pan, add in onions and saute till it turns soft. Add in curry leaves and ginger garlic paste. After sauteing the mix for a minute, add the marinated chicken and mix well. Now you can add the tomatoes and allow it to cook. If you are using a pressure cooker, it will take 2-3 whistles for the chicken to get cooked. Once the chicken is cooked, add the ground masala and cook it for 10 more minutes. You can garnish the dish with corriander leaves.