Chettinadu Chicken Curry/Chettinadu Chicken Masala

Its been a while since I posted non-veg dish,as these days we prefer to eat vegetarian food,non-veg has become rare in my house.
After a break, I tried this authentic Chettinadu chicken curry,the specialty of this curry is the freshly ground masala with the aromatic spices.
I have already shared a version of Chettinadu chicken curry for guest post at Priya's space.But today's version is slightly different and adapted this recipe from a regional magazine.This curry goes well with roti,rice and biriyani but I paired up with a simple flavored ghee rice and will share it soon.Off to the recipe.............................

                                                                                                    Chettinadu Chicken Curry

   Basic Information

   Preparation time ~ 20 minutes
   Marination time ~ 60 minutes
   Cooking time ~ 35-40 minutes
   Serves ~ 4


Chicken with bones
2 lbs 
2 (medium size)
2 (medium size)
Green Chilly/pachamilgai
Ginger&garlic paste
1 tbs
Curry leaves/karivepillai
2 sprigs
Salt11/2 tsp
Oil3-4 tbs
Turmeric powder1/2 tsp
Coriander(finely chopped)2 tbs

    To roast and grind

Red chilly/varamilagai
Coriander seeds/dhaniya
Black pepper/milagu
11/2 tsp
Fennel seeds/sombu
1 tsp
2 ' piece
1 petal
Poppy seeds/kasakasaa
1/2 tsp

  Grind to a fine paste

5 tbs

  For Tempering

Fennel seeds
1/2 tsp
Cumin seeds
1/2 tsp
Bay leaf

  • Wash and cut the chicken into bite size pieces and marinate with 1/2 tsp of ginger&garlic paste and turmeric powder.Let it marinate for an hour.
  • Meanwhile add 1/2 tsp of oil in a pan and roast the ingredients given except poppy seeds.Once all the spices become golden add in the poppy seeds and roast it for a minute.Put off the flame and let it cool.Grind it to a fine paste.
  • Heat a pan with oil and crackle the cumin,fennel seeds then add the bay leaf.Add in finely chopped onion,green chilly,curry leaves and saute it till the onion becomes transparent.Add in the remaining ginger&garlic paste and fry it till the raw smell goes off.
  • Now goes in the chopped tomato and cook it until mushy.Add in the marinated chicken and mix it well and keep it mix for 2 minutes.
  • At this stage add the ground spice paste and mix it well.Add salt and add around 2 cups of water,cook it covered till the chicken becomes nice and tender.
  • Meanwhile grind the coconut,fennel and cashews to a very fine paste and add it.Allow it boil for couple of minutes or the raw smell disappears.Let it simmer it for another 5 minutes and finally sprinkle the coriander leaves and put off the flame.
  • Serve it warm with rice or roti,idly,dosa.

  • A tsp of lemon juice can be added after put off the flame.
  • A tbs of yogurt and 1/2 tsp of red chilly powder can also be added in the marination.
  • The amount of red chilly given here is for slightly spicier version.


This recipe is off  to Cook Book Challenge #17 Feburary week 3.


Aromatic and spicy chicken curry!! Absolutely delicious!

such an aromatic chicken curry....

this chicken looks so good - so rustic and hearty. I tried a chettinad lamb curry for Indian Odyssey BM and loved it - I plan on trying this chicken version also - looks just fab!!!

The picture and the composition looks amazing Nalini..very nicely done..

That is one spicy and flavorful chicken curry.

I love your blog and recipes. I’ll try out this recipe for sure.



Thanks for publishing such great information. You are doing such a great job. This information is very helpful for everyone. Keep it up. Thanks. Fried chicken San Diego

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