Chettinadu Pepper Chicken Kulambhu

I have already posted the pepper chicken fry which is a dried version but today's recipe is a gravy version goes very well with rice.
The recipe I have given is slightly a spicier version as we prefer to eat this one bit spicy and made it with the chicken drumsticks.The spice level can be altered for the milder version,now on to the recipe.........


Chicken drumsticks6nos.
Onion2 (medium size)
Tomato2(medium size)
Ginger&garlic paste 1tbs
Chilly powder/milagai podi 11/2tsp
Coriander powder/kothamalli podi2tsp
Turmeric powder1/2tsp
Garam masala powder1/4tsp
Saltto taste
Coriander leaves(chopped)2tbs
Curry leaves2 sprigs
Fennel seeds/sombhu2tsp
Black pepper corns/milagu1tbs
Saltto taste

For the tempering
Cinnamom.pattai1 inch piece
Star anise2nos.
Fennel seeds/sombhu 1/4tsp

To grind
Coconut (grated)4tbs
Fennel seeds/sombhu1/4tsp
Poppy seeds/kasakasa1/2tsp


  • Wash and clean the chicken and marinate with a tsp of ginger& garlic paste,salt,red chilly powder and turmeric powder.Marinate for at least 30 minutes.
  • Dry roast the fennel seeds and black pepper corns in a medium flame till the aroma comes,powder it coarsely.Grind the given ingredients to a fine paste and set it aside.
  • Heat a pan with oil and crackle the fennel seeds follows the cinnamon,cloves and star anise.
  • Saute the onion and curry leaves till transparent and add the ginger&garlic paste,fry it till the raw smell disappears.
  • Then add the tomatoes and cook it till mushy,now add the marinated chicken  and mix it well.
  • Add the coarsely ground powder and coriander powder and mix it well.
  • Add a cup of water and cook it covered in a medium flame for 10 minutes or till the chicken is cooked completely.
  • Now add the coconut paste and cook it till the raw smell goes off. 
  • Garnish with coriander leaves. 
  • Serve it with rice or roti.


  • Here I used the chicken drumsticks,it can be made with whole chicken.
  • The spice level can be adjusted according to personal preference.
  • Instead of coconut paste,thick coconut milk can be used.
  • Roast the black pepper and fennel in a low to medium flame to get roasted evenly.


I love the chettinad cusine & your chicken loves very flavourful with all those exotic spices. Loved all your clicks & they look very crisp clear.

What an amazing n tempting curry...

Tempting chicken curry looks superb Nalini :) makes me drool

mouth watering clicks and super yummy kolambu

Love chettinad special always. Guess it would taste awesome with coconut paste. Nice clicks too Nalini...

Kindly pass me all those bowls, they are heavenly tempting......i would love to prepare chettinad chicken curry this sunday....amazing.

Chettinad chicken makes me very hungry....looks delicious.


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very tempting..lovely texture...

OMG! I just finished making this, it was so delicious! I do have a question, when do you put in the curry leaves? I just added them when tempering the other ingredients. Thank you for the recipe.

Thank u so much for trying this,u can add the curry leaves along with tempering or with onions.I updated it.

when do you add garam masala powder?

This comment has been removed by the author.

When do I add poppy seeds and garam masala

When do I add poppy seeds and garam masala

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