Chettinad Chicken

One more fabulous recipe from Sanjeev Kapoor's Khasana of Indian Recipes. Since I was cooking chicken at home after a long time, I wanted to make a special dish, which tastes really good and I should say this recipe is finger licking good :) . So far, of all the Sanjeev Kapoor recipes that I've tried this is my favorite. If you like spicy chicken dishes, this is the one for you…

Here is the recipe…

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Chettinad Chicken

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Course: Side Dish
Cuisine: Indian, South Indian
Servings: 6 -7
Author: Maria Jose Martin


  • 1 kg Chicken
  • 1.5 cups Grated coconut
  • 2 tsp Poppy seeds
  • 1 tsp Fennel seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Jeera
  • 6 -8 Red chilli
  • 1 medium size Cinnamon stick
  • 4 Cardamom
  • 3 Clove
  • 1/2 Star anise
  • 1/2 tbsp each Ginger & garlic
  • 1/2 tsp Turmeric powder
  • 1 tsp Chili powder
  • 2 big Onion
  • 3 medium Tomato
  • 1 Lemon
  • Curry leaves
  • Salt
  • Oil


  • Clean the chicken and cut into medium size pieces. Fry the coconut with ingredients listed from poppy seeds to star anise, till it turn golden brown. Let it cool. Grind this with ginger and garlic. (Do not add water while grinding). Add 1/2 – 3/4 cup of water to the ground coconut mix and make it a thick paste.
  • Heat oil in a bottom heavy pan and add sliced onions and fry it till it becomes golden brown. Add coconut mixture and curry leaves and stir it continuously for a few minutes. Add tomato and turmeric and chili powder and mix well. Once the powders are fried well add chicken pieces & salt, combine well and cook for 5 minutes. Add lemon juice and 2 cups water and cover and cook till the chicken is done. This curry has a thick gravy.
  • Serve hot with rice, roti etc…
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