I love Chettinad-style food. The gravy is very peppery and flavourful. This curry goes very well with plain rice and papad on the side.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Rub the chicken pieces with the turmeric and salt. Set aside.

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  • 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.

  • 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.

Nutrition Facts

358 calories; 15.4 g total fat; 104 mg cholesterol; 128 mg sodium. 13.5 g carbohydrates; 40.5 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/19/2011
My husband who is from southern India found this recipe and asked me to prepare it. This is fabulous! I added 11 fresh green chiles rather than just 4 since we love spicy dishes. Also I didn't have whole peppercorns on hand so I just used 2 teaspoons of ground black pepper. Thanks for sharing the recipe! Read More
(7)

Most helpful critical review

Rating: 1 stars
08/30/2012
I found it bland compared to the real Chicken Chettinad. Need to add cloves red chili powder scraped/grated coconut and increase the curry leaves. Read More
(2)
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/19/2011
My husband who is from southern India found this recipe and asked me to prepare it. This is fabulous! I added 11 fresh green chiles rather than just 4 since we love spicy dishes. Also I didn't have whole peppercorns on hand so I just used 2 teaspoons of ground black pepper. Thanks for sharing the recipe! Read More
(7)
Rating: 5 stars
10/19/2011
My husband who is from southern India found this recipe and asked me to prepare it. This is fabulous! I added 11 fresh green chiles rather than just 4 since we love spicy dishes. Also I didn't have whole peppercorns on hand so I just used 2 teaspoons of ground black pepper. Thanks for sharing the recipe! Read More
(7)
Rating: 4 stars
09/20/2010
Turned out great! Amazing combination of flavours. Read More
(5)
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Rating: 1 stars
08/30/2012
I found it bland compared to the real Chicken Chettinad. Need to add cloves red chili powder scraped/grated coconut and increase the curry leaves. Read More
(2)
Rating: 5 stars
11/07/2015
delicious! spicy and flavorful. and i don't like a lot of indian food but this dish i love! Read More
Rating: 5 stars
09/06/2018
it came good Read More
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