Chicken chettinad

khozi purlan

Recipe by saurabh arora of meerut, IN

very hot and spicy, chicken can be so wonderful one might not have discovered until chicken chettinaad

Ingredients non vegetarian 4 servings

    • 1 Kg Chicken
    • 2 tsp Poppy seeds
    • 1/2 cup Grated coconut
    • 1 tsp Fennel seeds
    • 1 tsp Coriander seeds
    • 1/2 tsp Cumin seeds
    • 6-8 Whole red chillies
    • 1" stick Cinnamon
    • 3 Green cardamom
    • 2 Cloves
    • 1/2 tsp Turmeric powder
    • 1 Onion large
    • 2 tsp Ginger, chopped
    • 2 tsp Garlic chopped
    • 1/2 tsp Aniseed
    • 1 tsp Red chilli powder
    • 3 Tomatoes, medium
    • 1 Lemon
    • 10-12 Curry leaves
    • Fresh coriander - to garnish
    • 1/2 cup Oil
    • Salt to taste


    1. Clean the chicken, remove the skin and cut into 12 pieces.
    2. Chop the onions and tomatoes separately.
    3. Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, aniseed, fennel seeds in oil and grind to a paste along with ginger and garlic.
    4. Heat the oil in a vessel and fry the onions till golden brown. Then add curry leaves, the ground paste and sauté for some time.
    5. Add the tomatoes, red chilli powder, turmeric powder and sauté.
    6. Add the chicken, mix well and cook for five minutes. Then add two cups of water and lemon juice.
    7. Cover and cook till the chicken is done.
    8. Garnish with coriander leaves and serve hot with boiled rice or parathas.



    Shweta Ballal

    This recipe sounds great. Can't wait to cook it for my friends next weekend. Meanwhile, I have a small doubt pertaining to, if there is any difference between Fennel seeds and Ani seeds. In the list, both ingredients are mentioned, so, before venturing out to cooking, I wanted to seek some clarification from the contributor of this recipe. Thanks in advance.