Authentic Chicken Chettinad Gravy Recipe


Chettinad chicken gravy is a popular and flavorful dish from South India. The chicken is cooked with freshly roasted and ground spices, which gives this dish a nice aroma. This recipe originates from the Chettinad region in Tamil Nadu.


Ready hot chettinad chicken gravy served in a white plate on a table by


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Close up photo of ready hot chettinad chicken gravy served in a white plate on a table by

Chettinad Chicken

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian, South Indian, Tamilnadu
Servings 4 people


  • 500 gm chicken
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 200 gm onion shallots
  • 2 tomatoes, chopped
  • 2 tbsp ginger garlic paste
  • 2 tsp lemon juice
  • 4 tbsp oil
  • 2 tbsp coriander leaves chopped
  • Curry leaves
  • Whole spices
  • 1 cinnamon stick 3 inch
  • 5 green cardamom
  • 1 small javitri (mace)
  • 6 cloves
  • 1 star anise
  • 1 tsp black pepper whole
  • 1 tsp fennel seeds (saunf)
  • 1 tsp cumin seeds
  • 2 pieces of stone flower
  • 2 tsp coriander seeds
  • 5-6 spicy dry red chilies
  • 2-3 dry red chilies (byadgi or kashmiri)
  • 1 cup dry coconut grated


  • Heat a pan on a low flame. Add all the whole spices (except the grated coconut) to the pan and roast for 2 min. Turn off the flame once you start to smell the aroma of the spices. Remove the roasted spices on a plate and let them cool down.
  • In the same pan, add 1 cup grated coconut and roast till the coconut turns golden in color.
  • Transfer everything in a grinder jar. Grind everything till it turns into a smooth paste.
  • Take 500 gm chicken in a mixing bowl. Add ½ tsp turmeric powder and 1 tsp salt. Mix well with the chicken and let it marinate for 20 min.
  • Heat 4 tbsp oil in a kadai on a medium flame. Add curry leaves and shallots to the kadai and fry for 5-6 min till they turn golden brown in color.
  • Add 2 tbsp ginger garlic paste and saute for 2 min.
  • Next, add the chopped tomatoes and cook for 3 min or till they become soft.
  • Turn the flame to medium-high and add the marinated chicken. Cook well for 10 min and then turn the flame to medium.
  • Add the spices paste and mix properly with the chicken. Cook for 5 min.
  • Add 1 cup water and stir well. Cover with the lid and cook the chicken for 15 min. Remove the lid and keep stirring in between.
  • Add the chopped coriander leaves and mix them well.
  • Turn off the flame, remove the lid. Mix the chicken well for the final time.
  • Serve with rice, chapati, parotta, or roti.


  • Different types of dry red chilies are available on the market. Choose them according to your spice level. Use Gundu chilies if available.
  • Use bone-in chicken pieces for this recipe, or you can use a combination of boneless and bone-in pieces.
  • Do not roast the spices on a high flame.
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