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chettinad chicken curry recipe

Chettinad Chicken Curry Recipe

  • Author: nags
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Chicken
  • Cuisine: Indian


A spicy and delicious chicken curry recipe made Chettinad-style. Chettinad chicken curry tastes best with a simple pulao or roti.


  • 300 grams chicken pieces with bone
  • 2 tbsp curd / plain yogurt
  • A few curry leaves
  • 12 tbgp ghee or oil
  • 1 cup sliced onions
  • 1 green chilli, chopped (optional)
  • 1 cup tomato, cubed
  • 2 tsp crushed kasuri methi / dried methi leaves (optional)
  • 1 tbsp cream

For masala paste

  • 12 tsp chilli powder
  • 2 flakes of garlic
  • 2 dry red chillies
  • A few cashew nuts
  • 1/2 tsp fennel seeds
  • A small piece of cinammon
  • 2 cloves
  • 1 star anise
  • Seeds from 2 cardamom pods


  1. Wash and clean the chicken pieces and set aside
  2. In a wide pan, dry roast the ingredients for masala paste until the chilli powder gets roasted and the mixture turns aromatic
  3. Cool and grind to a smooth paste with enough water and salt
  4. Add the ground spice paste along with the yogurt and curry leaves to the chicken pieces
  5. Mix thoroughly and set aside
  6. In the same pan, heat ghee or oil and add the sliced onions and green chillies (if using)
  7. Fry the onions until golden brown and add the tomatoes
  8. Give it a good mix and add the marinated chicken pieces
  9. Mix well and add 1 cup water
  10. Cook covered for 7-10 minutes or until the chicken pieces are cooked through
  11. Add crushed kasuri methi on top (if using). You can also use fresh chopped coriander leaves instead
  12. Drizzle cream on top. This is also optional but really enhances the taste of the curry. Adjust salt as needed
  13. Serve hot with cumin rice or roti


  • Adjust the spice levels to your taste. This recipe makes a fairly spicy Chettinad chicken curry
  • You can grind the onions and tomatoes once roasted and then proceed with the rest of the recipe. This gives a creamier gravy
  • You can also omit tomatoes and add 1 tsp tamarind paste or 1/4 cup tamarind water to the chicken when cooking
  • The kasuri methi is optional and not typically used in Chettinad recipes. Omit or use as you wish


  • Serving Size: 1 cup
  • Calories: 150
  • Fat: 35 grams
  • Protein: 110 grams