Chettinad Chicken Fry recipe, how to make chettinad chicken
Fa's Kitchen
Fa's Kitchen
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  • 1 kg chicken, cut into small pieces ¼ cup oil 2 onion, finely sliced 2 tbsp ginger garlic paste 5-6 cloves 1 inch stick cinnamon 1 tsp cumin seeds/jeera ½ tsp fennel 1 tsp black pepper corns 10-15 whole dry red chilies (adjust according to your spice level) 1 tbsp coriander seeds 5-6 cashew nuts salt to taste ½ tsp turmeric powder Instructions Clean the chicken thoroughly and set aside. Heat a pan and dry roast the cloves, cinnamon stick, cumin seeds, fennel, pepper corns, whole dry red chilies, coriander seeds and cashew nuts lightly. Make these roasted spices into a fine powder with a dry/coffee grinder or in a stone pestle. Add this ground powder, salt and the ginger garlic paste with the chicken and marinate for at least 1 hour Heat the oil in a pan and the sliced onions. Fry the onions till they turn translucent. Once the onions are translucent, add the marinated chicken with turmeric powder and saute for sometime till all the spices are absorbed in the chicken for about 5-6 minutes Add 1 cup water on low flame till chicken is done, and till oil starts separating and begins to float on top. Turn on the heat to full again and fry well for a couple more minutes. Remove from flame. Serve hot garnished with coriander leaves / cilantro. 3.5.3208
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