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chettinad chicken curry recipe

Chettinad Chicken Curry Recipe

nags
A spicy and delicious chicken curry recipe made Chettinad-style. Chettinad chicken curry tastes best with a simple pulao or roti.
5 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Chicken
Cuisine Indian
Servings 4
Calories 150 kcal

Ingredients
  

  • 300 grams chicken pieces with bone
  • 2 tbsp curd / plain yogurt
  • A few curry leaves
  • 1-2 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

  • 1-2 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

Instructions
 

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

Notes

  • 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