How to make Chicken Chettinaad -

A South Indian delicacy.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Chicken (चिकन), Oil (ऑइल)

Cuisine : Tamil Nadu

Course : Main Course Chicken

For more recipes related to Chicken Chettinaad checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Manchurian . You can also find more Main Course Chicken recipes like Spicy Fire Chicken with Cheese Chengfu Chicken Achari Murgh - SK Khazana Lazeez Murgh Tikka Masala

Chicken Chettinaad

Chicken Chettinaad Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Chettinaad Recipe

  • Chicken skinned and cut into 12 pieces 1 kilogram

  • Oil 4 tablespoons

  • Dried red chillies 6-8

  • Coconut scraped 1/2 cup

  • Poppy seeds (khuskhus/posto) 2 teaspoons

  • Coriander seeds 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Green cardamoms 3

  • Cloves 2

  • Cinnamon 1 inch stick

  • Star anise 1/2

  • Fennel seeds (saunf) 1 teaspoon

  • Ginger chopped 1 inch piece

  • Garlic chopped 10 cloves

  • Onion chopped 1 large

  • Curry leaves 10-12

  • Tomatoes chopped 3 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat one tablespoon oil in a pan and roast the red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise and fennel seeds till fragrant.

Step 2

Cool and grind to a paste along with the ginger and garlic. Heat the remaining oil in a thick bottom pan, add the onion and sauté till golden. Add the curry leaves and the ground paste and sauté for two to three minutes.

Step 3

Add the tomatoes, red chilli powder and turmeric powder and sauté for further two to three minutes. Add chicken, mix well and sauté for five minutes. Add two cups of water, salt and lemon juice and mix. Cover and cook till the chicken is done.

Step 4

Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.