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Chettinad Chicken

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Chettinad Chicken

  • Non-Veg
  • Medium



Hot and Spicy Chettinad Chicken dry recipe-Chicken marinated with spices and shallow fried until crisp.


  • Chicken 500 gm
  • Onion chopped 1 medium sized (chopped)
  • Ginger 1 inch piece
  • Garlic 5-6 cloves
  • Green chillies  2
  • Dry whole red chillies 3-4
  • Coriander seeds 1 tsp
  • Fennel seeds 1 tsp
  • Peppercorns 1/4 tsp
  • Turmeric powder 1/2 tsp
  • Lemon juice 1 tbsp
  • Rice flour 2 tbsp
  • Curry leaves 10-12
  • oil 4-5 tbsp
  • Food colour 1/4 tsp (optional)
  • salt to taste


  1. Dry Roast Whole red chillies, coriander seeds, fennel seeds, peppercorns and grind into fine powder.
  2. Make slits on chicken pieces.
  3. Grind onion, ginger, garlic and green chillies to a fine paste.
  4. Mix the grounded masala paste with rice flour, turmeric, lemon juice and salt to taste.
  5. Apply the masala mixture on chicken pieces and marinate in the refrigerator for 3-4 hours.
  6. Remove 30 minutes before cooking, add powdered masala and food colour (if using).
  7. Heat oil in a pan/kadhai , add marinated chicken pieces, curry leaves and saute for 2-3 minutes on both the side to seal the masala.
  8. Reduce heat to low, cover and cook for 15-20 minutes, turning in between.
  9. Sprinkle a little water if chicken becomes dry.
  10. Increase the heat to high and fry for 4-5 minutes until chicken is crisp and golden brown.
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