Chettinad Chicken

Bikramjits.Kitchen's picture

Oct. 19, 2013

Rich, spicy, and aromatic chicken curry which goes well with roti, naan, rice or pulav.


Chicken pieces 350 Gram
Vegetable oil 2 Tablespoon
Onion 1 , chopped finely
Tomato 1 Small , chopped finely
Water 50 Milliliter
Juice of lemon 1/2
For the paste
Grated coconut 2 Tablespoon
Poppy seeds 2 Teaspoon
Star anise 1/2
Fennel seeds 1 Teaspoon
Coriander seeds 1 Teaspoon
Cumin seeds 1/2 Teaspoon
Whole dry red chilies 2
Cinnamon stick 1 Inch
Green cardamom 3
Cloves 3
Ginger garlic paste 1 Teaspoon
Turmeric powder 1/4 Teaspoon
Curry leaves 12 (10
Salt To Taste
For garnish
Chopped coriander leaves 1 Tablespoon



For Spice Paste:

1. In a pan roast whole red chilies, grated coconut, poppy seeds, star anise, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon stick, and fennel seeds.

2. In blender, add the roasted spices along with ginger and garlic paste grind it into a fine paste.


3. In a pan heat the vegetable oil, add chopped onion and fry till golden brown.

4. Add the spice paste and stir well.

5. Stir in turmeric powder, chopped tomato, and chicken pieces

6. Pour water, add lemon juice and curry leaves. Season with salt to taste. Cover and cook till the chicken is done.


7. Garnish with chopped coriander leaves and serve hot with boiled rice, rotis or tandoori naan.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 505Calories from Fat 256

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 448 mg18.67%

Total Carbohydrates 21 g7%

Dietary Fiber 8 g32%

Sugars 6 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet