Chettinad-Style Chicken Recipe

Name: Chettinad-Style Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds skinless, boneless chicken breast, cut into bite-sized chunks; 1 teaspoon turmeric; salt to taste; 1/4 cup vegetable oil; 2 teaspoons poppy seeds; 2 teaspoons whole black peppercorns; 2 teaspoons fennel seed; 2 teaspoons coriander seed; 1 teaspoon cumin seed; 3 large onions, minced; 4 green chile peppers, chopped; 2 sprigs fresh curry leaves; 1 tablespoon ginger paste; 1 teaspoon garlic paste; 1 cup chopped fresh tomatoes; 1/2 cup water

Servings: persons

2 1/4 pounds skinless, boneless chicken breast, cut into bite-sized chunks
1 teaspoon turmeric
salt to taste
1/4 cup vegetable oil
2 teaspoons poppy seeds
2 teaspoons whole black peppercorns
2 teaspoons fennel seed
2 teaspoons coriander seed
1 teaspoon cumin seed
3 large onions, minced
4 green chile peppers, chopped
2 sprigs fresh curry leaves
1 tablespoon ginger paste
1 teaspoon garlic paste
1 cup chopped fresh tomatoes
1/2 cup water

1
Rub the chicken pieces with the turmeric and salt. Set aside.
2
Heat the oil in a large skillet or kadhai over medium heat. Fry the poppy seeds, peppercorns, fennel seed, coriander seed, and cumin seed in the hot oil until they just begin to change color; remove from the skillet, keeping the oil in the skillet. Grind the spice mixture with a mortar and pestle and set aside.
3
Add the onion, green chile peppers, curry leaves, ginger paste, and garlic paste to the remaining oil; cook until the onions are golden brown, 7 to 10 minutes. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. Add the chicken. Season with salt and simmer for 5 minutes. Pour the water over the mixture, cover, and cook until the chicken is no longer pink in the middle and the juices run clear, about 30 minutes. Serve hot.

640

kcal

Calories

Fat

Carbs

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 16 ingredients. The key ingredients include: 2 1/4 pounds skinless, boneless chicken breast, cut into bite-sized chunks, 1 teaspoon turmeric, salt to taste, 1/4 cup vegetable oil, and more.

Yes, Chettinad-Style 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-Style Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions