Chettinad Style Chicken Curry-Gravy Recipe
Non Veg Recipes ,

Chettinad Chicken Gravy

Chettinad Chicken Gravy :


Chicken – 1kg
Ginger-garlic paste 1.5 tbsp
Turmeric powder – 3/4 Tsp

Dry Roast:

peppercorns – 1 tbsp
Whole dried red chilies – 5
Coriander seeds – 1 tbsp
Fennel seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Bay leaf – 1
Poppy seeds – 1 tsp
Cardamom – 4
Cloves – 4
Cinnamon stick – 2
Star anise – 2
Curry leaves – 2 sprig
Coconut – 1/2 Cup grated


Red Onion – 10 nums chopped
Tomato – 2 chopped
Curry leaves – 2 Sprig
Coconut Oil
Salt per taste

Step 1:

  • Marinate the chicken with fresh ginger garlic paste, turmeric powder and salt. Set it aside in the refrigerator for atleast 1 hour

Step 2:

  • Meanwhile, take a heavy bottom pan and add all the ingredients under ‘Dry Roast’ and keep stirring for 5-8 minutes.
  • Take the spices off the heat and let it cool. Once cooled transfer it to a blender, add water to it and grind it into a fine paste.

Step 3:

  • Heat some coconut oil in a large saute pan and add onions and curry leaves and season with salt. Saute until the onions are golden brown.

Step 4:

  • Mix in chopped tomatoes and saute until the tomatoes are soft and mushy

Step 5:

  • Stir in the marinated chicken and cover and cook for 20 minutes stirring in between to make sure that chicken is not sticking to the bottom of the pan.

Step 6:

  • Open the lid and add the ground spice mixture
  • Add water and adjust the salt and cook until you the gravy reaches the desired consistency.
  • Serve hot with rice.

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