Authentic Chicken Chettinad Gravy Recipe


Chicken chettinad is a popular recipe from the Chettinad region of Tamil Nadu, India. This dish is one of the most popular in India. It is a flavorful, aromatic, and spicy curry dish. Most South Indian restaurants serve this very palatable dish. Try this dish at home for your weeknight dinner.


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



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Authentic Chicken Chettinad Gravy Recipe

Chettinad chicken gravy is a flavorful dish from South India. The chicken is cooked with freshly roasted and ground spices, giving this dish a nice aroma. This recipe originates from the Chettinad region in Tamil Nadu.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian, South Indian, Tamilnadu
Servings 4 people


  • 500 g chicken
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 200 g 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 inches
  • 5 green cardamoms
  • 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 to 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 to a grinder jar. Grind everything till it turns into a smooth paste.
  • Take 500 g of chicken in a mixing bowl. Add ½ tsp turmeric powder and 1 tsp salt in the bowl. Mix everything well, and let the meat marinate for 20 min.
  • Heat 4 tbsp oil in a kadai on a medium flame. Add the 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 sauté for 2 min.
  • Next, add the chopped tomatoes and cook for 3 minor 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 spice paste and mix properly with the chicken. Cook for 5 min.
  • Add 1 cup of water and stir well. Cover with the lid and cook for 15 min. Remove the lid and keep stirring in between.
  • Add the chopped coriander leaves and mix them well.
  • Turn off the flame and remove the lid. Mix the chicken well for the final time.
  • Serve hot chettinad chicken 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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