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Chettinad Chicken Recipe

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 55 mins
  • Yield: 3 servings 1x


Recipe for spicy Chettinad Chicken Masala (dry recipe). Recipe with step by step pictures.



For the chettinad chicken masala

  • 56 gundu chillies (use less if you want a less spicy dish)
  • 10 cloves garlic
  • 2 teaspoon black pepper (use less if you want a less spicy dish)
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds

Other ingredients

  • 2 tablespoon Indian sesame oil (Indian gingely oil)
  • a big pinch of kalpasi
  • 1/2 inch piece cinnamon
  • 5 sprigs curry leaves
  • 1.5 cups Indian shallots (small onions), chopped (around 250 grams)
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 500 grams chicken in bone


  1. Grind the chettinad chicken masala ingredients with half a cup of water to a very smooth paste. Set aside.
  2. Heat oil in a pan and add in the kalpasi (stone flower) and cinnamon. Add in a handful of curry leaves.
  3. Add in the chopped shallots (small onions) and saute for five minutes.
  4. Add in the ground masala paste. Saute for five minutes.
  5. Add in the salt and turmeric powder.
  6. Add in the chicken and a cup of water.
  7. Cover the pan with a lid and simmer on a low flame for 25 minutes. Saute once in a while to avoid scorching at the bottom.
  8. Once the chicken is well cooked, remove the chicken pieces to a plate and allow the gravy to thicken.
  9. Allow the gravy to become thick. Simmer for 5-10 minutes.
  10. Let the gravy thicken to a thick masala consistency.
  11. Add back the chicken and mix well so the masalas coat the chicken evenly. Roast the chicken for a couple of minutes.
  12. Chettinad chicken is ready. Serve with rice.
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Category: Side dish
  • Cuisine: Tamilnadu