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Chettinad Chicken curry recipe Grubvineweb
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5 from 2 votes

Chicken Chettinad recipe

Chicken Chettinad is a classic south Indian Chicken recipe made with Coconut, Stone flower, Tamarind water and a selection of popular Indian ingredients.
Prep Time25 mins
Cook Time25 mins
Marination setting30 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Chettinad, Indian, South Indian, Tamil
Keyword: Chettinad, Chicken, curry, Grubvineweb, homecooking, Indian curry, Indian recipe in English, recipe, restaurant style
Servings: 3 people
Calories: 619kcal
Author: grubvineweb
Cost: 175 INR

Ingredients

  • 500 gram Chicken (curry cut pieces)
  • 15 Shallots (Chote pyaz)
  • 8 cloves Garlic (Lehsun)
  • 1 inch Ginger (Adrak)
  • 1 handful Curry leaves (Curry patta)
  • ½ Lemon (Nimbu)
  • 3 tablespoon Coriander seeds (Sabut Dhania)
  • 1 teaspoon Cumin seeds (Jeera)
  • 8 cloves (Long)
  • 3 Green Cardamoms (Choti Elaichi)
  • 1 large stick Cinnamon (Dalchini)
  • 1 teaspoon Fennel seeds (Saunf)
  • 2 Bay leaves (Tez patta)
  • 1 Black Cardamom (Moti Elaichi)
  • 1 Star Anise (Star Masala)
  • 1 Mace (Javitri)
  • 1 Tablespoon Stone flower (Dagar ke phool)
  • 1 tablespoon Black Peppercorns (Kali Mirch)
  • 6 Bedgi Chilies (Bedgi Mirch)
  • ½ teaspoon Turmeric powder (Haldi powder)
  • ½ cup grated Coconut (kisa hua Nariyal)
  • ½ cup Coconut milk (Nariyal ka doodh)
  • ¼ cup Tamarind soaked Water (Imli ka paani)
  • Sesame oil (Til ka tel)
  • Water (Paani)
  • Salt as per taste (Namak)

Instructions

Precook

  • Chop the Shallots, chop Ginger & keep them aside for later. Soak the Tamarind, hot lukewarm water for ½ hour
  • Place the Chicken pieces on a large plate, squeeze half a lemon over the Chicken pieces, add ½ teaspoon Turmeric powder, salt as per taste & marinate Chicken with all the ingredients. Once done, allow it to set for ½ hour
  • Place a frying pan & turn on the gas, add 1 teaspoon oil, 3 tablespoon Coriander, 1 teaspoon Fennel seeds, 8 Cloves, 3 Green Cardamoms, 1 large bark of Cinnamon, 1 teaspoon Cumin seeds, 2 Bay leaves & sauté a little
  • Add 1 black Cardamom, 1 Star Anise, 1 Mace, 1 tablespoon Stone flower & mix them together
  • Add 1 tablespoon Black peppercorns, 6 Bedgi Chilies, 6 cloves of Garlic, chopped Ginger & mix them together over low flame. Once done, turn off the gas and let the spices cool down
  • Place a fresh frying pan & turn on the gas. Add the grated Coconut & roast till it turns light brown. Once done, turn off the gas and let the grated Coconut cool down
  • Take a grinder jar, add the roasted spices, the roasted grated Coconut, ½ cup Coconut Milk, ½ cup Tamarind water & grind down to a paste

Finale

  • Place a kadai (wok) & turn on the gas. Add oil & let it heat up; once the oil turns hot, add the chopped Shallots & give it a stir. Then add the curry leaves & stir gain.
  • After 2 minutes, add the marinated Chicken & coat the Chicken pieces with the other ingredients. Cover with a lid & cook for 5 minutes
  • After 5 minutes, flip the Chicken pieces to cook evenly. Add the Spice paste we had prepared earlier & coat the Chicken with it. Add salt as per taste & mix well. Cover with a lid & cook for 15 minutes
  • After 15 minutes, Chettinad chicken should be ready

Video

Notes

*Our Chicken Chettinad recipe is a homegrown recipe and we do not associate with any individual or entity subscribing to its authenticity, as we strongly believe that authenticity of a dish is limited to a small nucleus limited to a family and their extensions.