Chettinad Chicken Recipe

Name: Chettinad Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons white poppy seeds; 12 lb fresh coconut, grated; 1 teaspoon fennel seed; 2 inches cinnamon sticks, broken up; 3 green cardamoms, opened at one end; 4 cloves; 1 teaspoon turmeric; ½ cup oil; 1 large onion, chopped; 2 teaspoons fresh ginger, finely chopped; 4 garlic cloves, chopped; 3 teaspoons chili powder; 3 lbs skinless chicken, and jointed; 3 tomatoes, chopped; 1 teaspoon salt; 12 lime, juice of; 10 curry leaves; ½ cup coriander leaves, chopped

Servings: persons

2 tablespoons white poppy seeds
12 lb fresh coconut, grated
1 teaspoon fennel seed
2 inches cinnamon sticks, broken up
3 green cardamoms, opened at one end
4 cloves
1 teaspoon turmeric
½ cup oil
1 large onion, chopped
2 teaspoons fresh ginger, finely chopped
4 garlic cloves, chopped
3 teaspoons chili powder
3 lbs skinless chicken, and jointed
3 tomatoes, chopped
1 teaspoon salt
12 lime, juice of
10 curry leaves
½ cup coriander leaves, chopped

1
Toast the poppy seeds in a dry pan till brown.Cool them and crush them.
2
Soak them in a little water for 15 minutes.
3
Grind the coconut, poppy seeds with the cinnamon, cloves, cardamoms, fennel seeds and turmeric to make aa paste.
4
Heat the oil and fry the onions till golden, add the ginger and garlic cook for 2 minutes Add the chilli powder and the spice paste with 2 tbsp water, fry on low heat 5 minutes.
5
Add the chicken pieces and fry for 10 minutes Add the tomatoes.
6
When the liquid has been absorbed add 2 cups of water and salt to taste.
7
Cook uncovered till chicken is tender, add the lime juice, curry leaves and chopped coriander.

1218

kcal

Calories

Fat

113

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons white poppy seeds, 12 lb fresh coconut, grated, 1 teaspoon fennel seed, 2 inches cinnamon sticks, broken up, and more.

Yes, Chettinad Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chettinad Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions