Chicken Chettinad
Dive into the rich, aromatic world of South Indian cuisine with this authentic Chicken Chettinad recipe. Bursting with robust flavors, this dish features tender, bone-in chicken simmered in a luscious gravy made from freshly ground spices and roasted coconut. Aromatic ingredients like fennel, cinnamon, and dry red chilies are dry roasted to perfection, creating a unique spice blend that gives this dish its signature bold and earthy taste. Paired with a base of sautéed onions, tomatoes, and ginger-garlic paste, this savory and slightly spicy curry is perfect for pairing with steamed rice, dosa, or flaky parathas. Whether you’re craving a comforting meal or exploring Indian cooking, Chicken Chettinad is a sure way to bring bold, restaurant-quality flavors right to your table.
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Recipe Information
Ingredients
- 500 g Chicken, bone-in (cut into medium-sized pieces)
- 2 medium Onions, finely chopped
- 2 medium Tomatoes, finely chopped
- 2 tbsp Ginger-garlic paste
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Red chili powder
- to taste Salt
- 1.5 cups Water
- 2 tbsp Fresh coriander leaves, chopped
- 3 tbsp Oil
- 1 tsp Fennel seeds
- 1 inch Cinnamon stick
- 3 Cloves
- 1 tsp Black peppercorns
- 1 tsp Cumin seeds
- 2 Dry red chilies
- 0.5 cup Grated coconut
Instructions
Heat a pan over medium heat and dry roast the grated coconut until golden brown, stirring frequently. Remove from the heat and set aside to cool.
In the same pan, dry roast the fennel seeds, cinnamon stick, cloves, black peppercorns, cumin seeds, and dry red chilies until aromatic. Allow it to cool and grind along with the roasted coconut into a fine paste using a little water.
In a large, deep skillet, heat the oil over medium heat. Add the chopped onions and sauté until golden brown.
Add the ginger-garlic paste and cook for 1–2 minutes until the raw smell disappears.
Stir in the turmeric powder, coriander powder, and red chili powder. Mix well.
Add the chopped tomatoes and cook until they soften and the oil begins to separate from the mixture.
Add the chicken pieces and cook on high heat for 5–7 minutes, stirring to coat the chicken with the spice mixture.
Add the ground coconut-spice paste and mix thoroughly. Cook for 2–3 minutes to combine the flavors.
Pour in the water and season with salt. Cover and simmer on low heat for 25–30 minutes, stirring occasionally, until the chicken is fully cooked and the gravy thickens to your desired consistency.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice, dosa, or paratha.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 20.0 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 322 mg | 25% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2613 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
