Chicken Chettinad

Chicken Chettinad

This entrancing dish has chicken fillet cooked with fresh bok choy in soya sauce, rice wine and chilies.


1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1" stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste


1. Clean the chicken, remove the skin and cut into small pieces.
2. Chop the onions and tomatoes separately.
3. Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
4. Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and saute for some time.
5. Add the tomatoes, red chili powder and turmeric powder and saute.
6. Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
7. Cover and cook till the chicken is done.
8. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan.