Spicy Indian Chettinad Chicken Recipe

Name: Spicy Indian Chettinad Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 red chili peppers dried and large; 2 tablespoons coriander seeds toasted in a dry pan; 1 teaspoon ground ginger; 800 grams chicken breast cut into bite-size pieces; 3 tomatoes diced; sea salt; 2 tablespoons vegetable oil; 1/4 tablespoon turmeric powder; 4 whole black peppercorns; 1/4 teaspoon fennel seeds; 1/4 teaspoon cumin seeds; 5 curry leaves optional; 1/2 onion diced; cilantro leaves; 6 ounces greek yogurt unflavored; naan bread; basmati rice cooked

Servings: persons

5 red chili peppers dried and large
2 tablespoons coriander seeds toasted in a dry pan
1 teaspoon ground ginger
800 grams chicken breast cut into bite-size pieces
3 tomatoes diced
sea salt
2 tablespoons vegetable oil
1/4 tablespoon turmeric powder
4 whole black peppercorns
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
5 curry leaves optional
1/2 onion diced
cilantro leaves
6 ounces greek yogurt unflavored
naan bread
basmati rice cooked

1
In a mortar and pestle, crush the chilis with the coriander seeds until a paste forms. Set aside.
2
In a deep skillet, drizzle in the vegetable oil. Add the turmeric, peppercorns, fennel, cumin, and curry leaves (optional). Stir just a few moments until the spices become fragrant.
3
Add the onions to saute a few minutes. Then add the powdered ginger. Simmer on low heat until the onion has softened. If everything starts to stick, add a little water.
4
Add the chicken and stir until it is coated in the spices. Add some water making sure not to completely cover the chicken.
5
Incorporate the tomatoes and simmer 20 minutes until the chicken has cooked through.
6
Stir in 1 to 2 teaspoons of the coriander/chili mixture and simmer another 5 minutes.
7
Serve with the cilantro sprinkled on top and the yogurt, naan, and rice as accompaniments.

531

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

You need 17 ingredients. The key ingredients include: 5 red chili peppers dried and large, 2 tablespoons coriander seeds toasted in a dry pan, 1 teaspoon ground ginger, 800 grams chicken breast cut into bite-size pieces, and more.

Yes, Spicy Indian 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!

Spicy Indian Chettinad Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions