Chicken Chettinad is a very common South Indian Chicken Curry originating from the Chettinad region of Tamil Nasy (South of India). The Chettinad cuisine is known for their spicy food. They use a variety of spices and the dishes are made with fresh ground masalas. Chettiars also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice based accompaniments such as dosa, appams, idiyappams, adais and idlis. The Chettiars through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.

Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi and athirasam.

This is the most well known curry that was a part of my weekend meal with a lot of other items made – not from the same region. I also made Punjabi Dum Aloo curry (Recipe) & Rajma Masala and paired it all with parathas and rice.


Indian Curries by Paulami from by Spice Trip with Paulami
Chicken Chettinad


If you do try this dish, let me know your comments below 🙂


Print Recipe
Chicken Chettinad
  1. Add salt, turmeric powder and lemon juice to chicken and mix well. Let it marinate for 15 to 20 mins.
  2. Now make the chettinad masala. Dry roast all the spices except coconut in a kadai till it turns golden. once it turns golden add in coconut and roast till the coconut turns light golden. Remove them to a mixer and grind them to a smooth paste. (This could be made in advance and stored in the refrigerator for 1-2 weeks)
  3. Heat oil in a pan, add in onions and saute till it turns soft. (Don't let it burn)
  4. Add in curry leaves and ginger garlic paste. Saute for a min.
  5. Add in marinated chicken and mix well. Add in cubed tomatoes and mix well. Let this cook for atleast 10 -15 mins under a cover.
  6. Add more water if needed for the gravy. Add the ground masala and mix well. Cover and simmer for 15 - 20 mins (occasional stirring)
  7. Add in coriander leaves and serve.
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