Saturday, August 13, 2011

Chettinad Chicken kuzhambu (Curry)

This is a combined version of many chettinad recipes available on Internet and those shown in TVs. I cannot credit you all as I couldn’t save all the links as I searched for many months together and took notes.

Chettinad Chicken – I’ve never tasted it. But I think it received so much fame and popularity because of the combination of freshly ground spices, Pearl onions, Poppy seeds, Cashewnuts and Coconut with marinated Chicken.

Do not panic seeing so many ingredients. The preparation takes some time, once done it is a very easy task then.

Here comes the famous recipe.


  • Chicken ½ kg (with bone)
  • Pearl Onions 15 (approx 1 ½ cup)
  • Curry Leaves 
  • Salt
  • Oil

Make a Paste:

  • Tomatoes (Big) 2
  • Green Chillies 2
  • Poppy seeds 1 tsp
  • Cashew Nuts 6-8
  • Finely chopped Ginger and Garlic 3 tsp each

Dry Roast and Powder:

  • Coriander Seeds 4 tsp
  • Dried Red Chillies 5-6
  • Pepper Corns 1 tsp
  • Cumin Seeds ¾ tsp
  • Aniseeds 1 ½ tsp
  • Cloves 2
  • Green Cardamom 2 each
  • Bay Leaf 1
  • Cinnamon sticks a small piece
  • Shredded Coconut 5-6 tsp

For Seasoning:

  • Cumin seeds ¼ tsp
  • Aniseeds ¾ tsp
  • Bay Leaves 3
  • Green and Black Cardamom 2 each
  • Cinnamon sticks few
  • Green Chillies 1-2

For marinating Chicken:

  • Juice from 2 Lemons
  • Chilli Powder ½ tsp
  • Salt


  • Combine all ingredients under marinating chicken and refrigerate for 1-2 hrs. 
  • Peel and Chop Pearl Onions. Slit chillies for seasoning. 
  • Soak Poppy Seeds and Cashew nuts in water for an hour.


  • Chop Tomatoes into 4-6 pieces. Make a paste with all other ingredients under “Make a Paste”.
  • Dry roast each ingredient under “Dry Roast and Powder” separately and powder them together.
  • Heat Oil in a Pan. When hot, add all the ingredients under “Seasoning”. When the seeds crackle, add chopped Onions.
  • When Onions turn golden brown, add Tomato Paste and sautĂ© till the oil separates.
  • Now add the ground Powder. Mix well and then add marinated Chicken Pieces. Fry for sometime so that the Masala gets combined well with the chicken.
  • Add 2-3 cups of water and Salt. Close the lid and boil till done.

Serves: 2-3
Serve with Steamed Rice or chapati.


Some prepare the same recipe with finely chopped Tomato and not grinding it. In that case, add one more Tomato.

I do not get Poppy seeds here, but have mentioned as it is inevitable in chettinad cooking.

Star Anise is also used for seasoning. 

Linking this recipe to Iftar Nights of Jabeen's Corner.


Vimitha Durai said...

Spicy and yummy curry for chapathis/white rice. Love it

Priya Suresh said...

Nothing will be the chettinad cuisine, worth to try,simply inviting curry..

Sangeetha M said...

long back i too tried chettinad chicken curry bit different from yours....this curry looks so spicy n inviting..just drooling over your picture...want to try it soon!!!

Ramya said...

i love chettinad dishes. this one looks spicy n yummy. Do you have a chettinad chicken dry roast recipe?

Sravs said...

I love chettinad chicken curry!! looks so spicy and very tempting !! will surly try it

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Torviewtoronto said...

flavourful curry looks delicious

Anu said...

looks so perfect and yummy..first time here and you have very nice recipe's...

Daisy Roshan said...

chettinad chicken curry looks super!!

Food Glorious Food! said...

I am actually a little panic to see the long list of ingredients!! But I am sure it;'s all worth it! :) Thanks for sharing dear!

Rekha shoban said...

yummy n taste chicken curry!!i like to eat curry than fry!!

Mehjabeen Arif said...

Ramya.. This looks so good.. yum :) perfect with parota..

Thanks For Linking it with Iftar Nights..
Jabeen's Corner

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Unknown said...

Looks yummy, looking forward to try this recipe.

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Website Development in Tamilnadu said...

Yummy chicken kulambu!!

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