Name: Chicken Chettinad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ½ kg chicken (cut into small pieces); ½ tsp turmeric powder; 1 tbsp lemon juice; Salt as required; 2 tbsp sesame oil; 15 pieces shallots (sliced); Salt as required; 3 sprigs curry leaves; 1 tbsp sesame oil; 3 tbsp coriander seeds; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 tbsp black peppercorns; 1 blade mace; 8 pieces cloves; 2 pieces cinnamon (inch-size stick); 1 piece star anise; 2 pieces green cardamom; 1 piece black cardamom; 2 pieces bay leaves (torn in half); 2 pieces black stone flower; 8 cloves garlic (peeled, whole); 6 pieces red chilies (Bedgi, whole without the stalk); ¼ cup coconut (fresh, grated); 1 piece ginger (inch size); 1 tsp tamarind paste; Pinch of fenugreek seeds; Water as required; Coriander leaves (a few sprigs)

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Chicken Chettinad is made of small chicken pieces marinated with turmeric and lemon juice and cooked in a special masala mix comprising a whole lot of spices, red chilies, coconut, ginger and more. The process to make Chicken Chettinad at home is quite easy. My recipe describes the simple steps for those who are unaware of them.

Table of Contents

KEY TAKEAWAYS

Chicken Chettinad is a very popular dish from South India.
Serve it hot with steamed rice, dosa, or paratha for the best experience.

Chicken Chettinad tastes rich, spicy, and earthy.
Other similar recipes are chicken curry, pepper chicken, butter chicken, chicken masala gravy, and daab chicken.

The Ingredients:

For chicken marination:

½ kg chicken (cut into small pieces)
½ tsp turmeric powder
1 tbsp lemon juice
Salt as required

For the seasoning:

2 tbsp sesame oil
15 pieces shallots (sliced)
Salt as required
3 sprigs curry leaves

For making Chettinad masala:

1 tbsp sesame oil
3 tbsp coriander seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tbsp black peppercorns
1 blade mace
8 pieces cloves
2 pieces cinnamon (inch-size stick)
1 piece star anise
2 pieces green cardamom
1 piece black cardamom
2 pieces bay leaves (torn in half)
2 pieces black stone flower
8 cloves garlic (peeled, whole)
6 pieces red chilies (Bedgi, whole without the stalk)
¼ cup coconut (fresh, grated)
1 piece ginger (inch size)
1 tsp tamarind paste
Pinch of fenugreek seeds
Water as required

For garnishing the dish:

Coriander leaves (a few sprigs)

I discovered this recipe written down may be hurriedly at the back of an old invitation card for a wedding. I found this card while I was cleaning the drawers and recollected an aunt had written it for me during the mehndi function. I had forgotten all about it.

I tried it the next day. My husband found it nostalgic, and my boys called it “Shaadi ka Khana.” Now, it is our festive weekend meal. That old card reminded me how some recipes get tucked between ceremonies and memories—waiting to resurface when life slows down just enough to find them again.

How to Make Chicken Chettinad? (Step by Step Guide with Images)

Step 1: In a mixing bowl, take ½ kg of chicken (cut into small pieces) and add ½ tsp of turmeric powder, 1 tbsp of lemon juice and salt as required. Mix the ingredients with the chicken pieces nicely and keep aside for 30 minutes.

Step 2: In the meantime, to make the Chettinad masala, heat 1 tbsp of sesame oil in a frying pan. When the oil is hot, add 3 tbsp of coriander seeds, 1 tsp of fennel seeds, 1 tsp of cumin seeds, 1 tbsp of black peppercorns, a blade of mace, 8 pieces of cloves, 2 pieces of cinnamon (inch-size stick), a piece of star anise, 2 pieces of green cardamom, and 1 piece of black cardamom. Sauté them for a minute or so while keeping the flame on medium.

Step 3: Now, add 2 pieces of bay leaves (torn in half), 2 pieces of black stone flower, and 8 cloves of garlic (peeled, whole) to it and sauté them for two minutes on a medium flame as well. At this stage, add 6 pieces of red chilies (Bedgi, whole without the stalk) and toast these spices until all the spices and chilies turn to deep brown in color. When they do, turn off the flame of the gas stove and transfer the toasted spices onto a plate.

(Pro tip: It is imperative to transfer the spices to stop the cooking process and let it cool down to room temperature).

Step 4: In the same pan roast ¼ cup of coconut (fresh, grated) on a medium flame. Stir continuously until it turns brown in color and transfer it onto the plate with toasted spices and let it cool down to room temperature as well.

Step 5: Once the roasted spices and coconut have cooled down, transfer them into a mixer and add 1 piece of ginger (inch size), 1 tsp of tamarind paste, and a pinch of fenugreek seeds to it.

Step 6: Add water as required and grind everything to a fine paste. Keep it aside.

Step 7: Now, to prepare the seasoning, heat 2 tbsp of sesame oil in a pan. While it heats up, slice 15 pieces of shallots and sauté on medium flame until shallots are golden brown. Now, add 3 sprigs of curry leaves and sauté for a minute or so.

Step 8: Now, add the marinated chicken and turn the flame on high and sauté for 2 to 3 minutes.

Step 9: Once the chicken has seared well, add the Chettinad masala mix along with water and salt as required. Mix them all nicely and bring it to a boil.

(Pro tip: Always check and add salt at this stage because you have already added a lot of salt in different stages of the cooking process).

Step 10: Now, lower the flame, cover the pan with a lid and let it cook for 15 to 20 minutes.

Step 11: Your tasty and spicy homemade Chicken Chettinad is ready! Transfer it to a serving bowl, garnish it with a few sprigs of fresh coriander leaves and serve hot with steamed rice.