Chicken Chettinad



Preparation Time : 15 mins

Resting Time : 30 mins

Cooking Time: 45 mins


Chicken 10-12 pieces

2 Medium Onion Chopped finely

1 Large Tomato Chopped finely

Curry Leaves – 6-7

Vegetable Oil – 3 tbsp

Salt to taste

Cinnamon Stick – 1 inch

Cardamom – 2

Cloves – 2

Cumin Seeds – 1/2 tsp

Coriander Leaves to garnish

Turmeric Powder -1/4 tsp

For Paste ( Below ingredients to be ground to smooth paste )

1 Medium Onion

1/2 tsp roasted cumin powder

1 tsp each Ginger- Garlic Paste

5-6 Black Peppercorns

2-3 Whole Red Chillies

2 tbsp – Desiccated Coconut

1/2 tsp Fennel Seeds ( Saunf )


1) Marinate the chicken in the paste for about 30 minutes

2) Take oil in a non stick kadai and add cumin seeds to it. Add onion with curry leaves

3) Saute the onions till brown. Add tomatoes and sauté for about 5 minutes

4) Add the chicken marinade and turmeric powder and sauté for about 10 minutes

5) Add water enough for gravy and cook on slow fire with the lid over it for approx 20-25 minutes till the chicken is done

6) Garnish with coriander leaves


Chicken Chettinad can be served with hot chapatis or tandoori roti.

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