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Chettinad chicken gravy- feature

Chettinad chicken gravy | How to make Chettinad style chicken kuzhambu

Chettinad chicken gravy is the world-famous South Indian chicken curry in which chicken cooked tenderly in the freshly-ground flavorful spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine chettinad, Indian
Servings 4
Calories 250 kcal



  • 1 kg Chicken (with bones)
  • 3 tbsp Sesame oil
  • 1 tsp fennel seeds
  • 1 cup chopped shallots (or red onion)
  • 1 tbsp ginger garlic paste
  • 1 cup chopped tomato
  • 1/2 tsp turmeric powder
  • 1/2 tbsp chilli powder
  • 2 tsp rock salt (as needed)
  • Coriander leaves
  • Curry leaves

For chettinad masala(to roast & grind):

  • 1 tsp Fennel seeds
  • ½ tsp cumin
  • 1 cardamom
  • 1 inch cinnamon
  • 1 star anise
  • 3 cloves
  • 1 black cardamom
  • 1 inch mace
  • 1 black stone flower
  • 1/2 tbsp Whole peppercorns
  • 1 tbsp coriander seeds
  • 6 red chillies (as per taste)
  • ½ cup grated coconut
  • 6 whole cashews



  • Peel and chop onions and make ginger garlic paste.
  • Wash and chop tomatoes.
  • Grate coconut.


  • How to make Chettinad masala paste:
  • Heat a frying pan and dry roast the whole masala spices one by one given under Chettinad masala ingredients section.
  • Add cashew nuts and give a quick stir.
  • When the spices give nice aroma, add grated coconut and sauté well with these spices for a few minutes.
  • Switch off, let the mixture cool down and grind it to a smooth paste by adding some water.

How to make the gravy:

  • In a kadai, heat oil, add fennel seeds and shallot onions(or red onion),
  • Fry onions in oil nicely to golden brown color, add few curry leaves.
  • Next, add ginger garlic paste(1 tbsp) and mix well. Saute well to remove raw flavor.
  • Add chopped tomato(1 cup) and cook till they become soft and mushy.
  • Put turmeric powder(1/2 tsp) and chilli powder(1/2 tbsp).
  • Add clean chicken pieces(1 kg) into the masala, mix well so that the chicken absorbs all the spices.
  • Pour ½ cup of water to cook the masala.
  • Add washed chicken pieces into the masala, mix well so that the chicken absorbs all the spices.
  • Close the lid for 5 minutes in low heat for the chicken toget cooked in its own water.
  • Pour a cup of water, mix, cover with a lid and cook the bones for 8 more minutes on high.
  • Pour ½ cup of water if needed to adjust the consistency of the gravy.
  • Add required rock salt(2 tsp) and mix well. Cook for 5 more minutes.
  • Finally, garnish with coriander leaves.


Use chicken with bones for this gravy to get the traditional taste.
If you do not have whole spices, replace with 1 tsp of garam masala powder(or readymade Chettinad masala) but I recommend using whole spices to get the authentic taste and aroma.


Calories: 250kcal
Keyword chettinad chicken, chettinad chicken kuzhambu, chettinad recipes, chicken curry, how to make chettinad chicken gravy
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