Chicken chettinad gravy recipe – South India’s most flavorful dish made with chicken, fresh ground spices & herbs. Based on the authentic chettinad chicken recipe many modern versions have been derived, especially by the restaurateurs. Over the years, I got to taste a few which almost tasted same except the texture, color and the hint of spices.
Chicken chettinad is one of the most flavorful chicken dishes from the South Indian cuisine. It is said to be the most ordered in the Indian restaurants.
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The recipe shared here is the one I felt close to the restaurant style chettinad chicken gravy. After several trials I arrived at this and can say this is one of the best flavorful and delicious chicken gravy.
This recipe is roughly adapted from a cook book. To make chicken chettinad, a unique blend of spices is deep roasted and ground. This spice blend brings in a great essence to the dish.
There is also a chettinad chicken varuval recipe on the blog, which is a dry chettinad style chicken fry.
More similar chicken gravy recipesSimple chicken curryAndhra chickenKerala chicken
You can serve this with ghee rice, simple jeera rice, mint or pudina pulao.
Preparation for chicken chettinad
1. On a low flame dry roast coriander and dried red chilies first. When you smell the coriander seeds good, then add saunf, cumin, pepper corn, cardamoms, cloves and cinnamon.
2. When they begin to smell good, add poppy seeds or 8 whole cashew nuts or roasted gram. When the poppy seeds turn crisp. Transfer to a plate.
3. Roast coconut until it smells good. Cool all of these and blend to a smooth paste. Add water just as needed. Transfer the paste to a bowl.
4. In the same blender, add tomatoes and puree. This is optional and can use tomatoes as such chopped finely.
5. Marinate chicken with turmeric, chilli powder, curd, ginger garlic paste and salt.
How to make chicken chettinad
6. Heat a pan with oil and bay leaf. Add onions and fry till transparent to golden. Golden gives a good taste to the gravy, since i cooked in a stainless steel pan, they don’t turn to golden.
7. Add chicken and fry for about 4 to 5 minutes. The raw smell of the ginger garlic has to go away.
8. Add tomatoes.
9. I used red chili powder just for the color. Add the tomato puree, red chili powder, salt and turmeric as well.
10. On a medium flame, fry till the mixture begins to leave oil. This takes about 5 to 7 minutes. Add the chettinad masala paste and curry leaves. I did not use red chilies to make my chettinad masala since my kids cannot eat hot foods. Saute again for 2 to 3 minutes.
11. Add water as needed.
12. Cook covered till the chicken is fully cooked, soft and tender. I garnished with fried curry leaves.
Serve chicken chettinad with rice or phulka.