Chettinad Chicken Easy Recipe

Cuisine: Indian Main Course

Serves: 2-3 Pax


  • Chicken with Bone or Boneless 500 grams
  • Salt to taste
  • Turmeric to taste
  • Grated Coconut 200 grams
  • Clove 2-3pcs, Cinnamon 1-2pcs, Cardamom 1-2pcs, Black pepper whole 4-5pcs, Star Anise 1pc
  • Jeera whole 1 tsp, Sauff (Funnel seeds) 1 tsp, Coriander whole 1tsp, Dry Red Chilly 3-4 pcs
  • Ginger and Garlic paste 2 tablespoon
  • Lemon Juice 4 tablespoon
  • Curry Leaf 7-8pcs
  • Mustard whole 1 teaspoon
  • Onion 2 medium size
  • Tomato 1 medium size


  1. Take a pan and dry roast Jeera, Sauff, coriander whole, clove, black pepper, star anise, cinnamon, cardamom, dry red chilli and roast for 2 minutes on low flame.
  2. Then add grated coconut into it, cook till the coconut is light brown in colour.
  3. Keep aside to cool it then make a dry paste of it, your Chettinad Masala is ready to use.
  4. Marinate the chicken with salt, turmeric and lemon juice.
  5. Take a thick bottom pan or kadai, add oil then add curry leaves and mustard into it, after few seconds add chopped onion into it
  6. Start to sauté the onion till golden brown, then add ginger and garlic paste, salt, dhaniya powder, red chilly powder together
  7. After that add chopped tomatoes into it, cook till the gravy is cooked
  8. Add marinated chicken in the gravy and start cooking on medium flame.
  9. Keep cooking till the chicken is soft, then add the Chettinad Masala on it.
  10. Sauté for some more time then add hot water so that the chicken is dipped in water
  11. Cover it for 20 min and cook till it becomes semi gravy
  12. Serve hot with garnish of grated coconut and curry leaves

Chef Tips:

  • Cooking of Chettinad Masala is most important so don’t burn it, cook it on low flame only
  • Chilies you can increase according to your taste too
  • Cover the chicken till it’s tender, if you feel it’s sticking in the bottom of the kadai add more water and keep mixing it.
  • The Chettinad Masala can be kept in refrigerator for 1 week.



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