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Chettinad Chicken Curry


  • 1 kg chicken pieces
  • 2 onions, finely chopped
  • 3 tomatoes, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 10-12 dry red chilies
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon poppy seeds
  • 4-5 cloves
  • 4-5 cardamom pods
  • 2-inch cinnamon stick
  • 1/2 cup grated coconut
  • 1/4 cup curry leaves
  • 2 tablespoons oil
  • Salt to taste
  • Fresh coriander leaves for garnish


  • Dry roast the dry red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, poppy seeds, cloves, cardamom pods, and cinnamon stick in a pan until fragrant. Allow them to cool down.
  • Grind the roasted spices along with grated coconut and curry leaves to a smooth paste using a little water. Set aside.
  • Heat oil in a large pan or kadhai over medium heat. Add the chopped onions and sauté until they turn golden brown.
  • Add the ginger-garlic paste and sauté until the raw smell disappears.
  • Add the chopped tomatoes and cook until they turn soft and mushy.
  • Add the ground spice paste to the pan and mix well with the onion-tomato mixture. Cook for a few minutes until the oil starts to separate from the masala.
  • Add the chicken pieces to the pan and coat them well with the masala mixture.
  • Add turmeric powder and salt to taste. Mix well.
  • Cover the pan and cook the chicken on low heat for about 20-25 minutes or until the chicken is tender and cooked through. Stir occasionally.
  • Once the chicken is cooked, garnish with fresh coriander leaves.
  • Serve hot with steamed rice or roti.

Enjoy the authentic flavours of Chettinad Chicken Curry!

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