Chicken Chettinad


  • 1 kg Chicken
  • 2 Onion (finely chopped)
  • 2 Tomatoes (chopped)
  • 2 tbsp Ginger/garlic paste
  • 1 Spring curry leaves
  • ½ tsp Turmeric powder
  • ½ tsp Chilli powder
  • 2tsp Lime juice
  • 3/4 cup Water
  • 2 tbsp Olive oil
  • Salt to taste

For the paste

  • 1 tbsp Poppy seeds
  • 1tsp Cumin seeds
  • 1tsp Fennel seeds
  • 1tsp coriander seeds
  • 5 Peppercorns
  • 3” Cinnamon stick
  • 4 Cloves
  • 3 Dry red chillies
  • 1 Bay leaf
  • 2 Cardamom pods
  • 1 cup Grated coconut

Coriander leaves to garnish



  • Heat ½ tbsp oil in a pan or a skittle; on a medium flame roast the all ingredients for the paste for 2-3 minutes. Make sure you keep sauteing it so that it doesn’t get burnt.  Let it cool and grind this mixture to make a paste.
  • Heat oil in another pan, add the finely chopped onions and saute them till they turn light brown.
  • Add the ginger garlic paste and stir for a minute, then add tomatoes, turmeric powder, and chilli powder and curry leaves and saute for 2-3 minutes.
  • Now add in the ground paste and cook for another minute before adding in the chicken pieces, salt and water.
  • Cover and cook till the chicken is tender (this should take about 8-10 minutes). Stir every 3 minutes.
  • Once the consistency of the gravy is thick, add lime juice and remove it from flame.
  • Transfer it to a serving dish and garnish with fresh coriander leaves.
  • Serve it hot with rice, chapattis, dosa or pita bread.

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