How to Make Chicken Chettinad


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
  • Clean the chicken, remove the skin and cut into small pieces.
  • Chop the onions and tomatoes separately.
  • 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.
  • Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
  • Add the tomatoes, red chili powder and turmeric powder and sauté.
  • Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
  • Cover and cook till the chicken is done.
  • Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .

Recipe from:


Photo from:


How to make butter chicken at home

Butter Chicken rocks! Don’t you agree with me?

If you love butter chicken as much as I do then do try my best butter chicken recipe ever and let me know how it turns out for you:


Ingredients: 500gms boneless chicken, 4 tsp yoghurt, Salt as per taste, red chilli powder, tandoori masala, 1/2 tsp cumin, 1/2 tsp coriander powder, drops of lemon
1/2 cup butter, oil for frying, 1 tsp cumin seeds, 1 large chopped onion, 1 tsp ginger garlic paste, 2 large tomatoes, 1 tsp tomato paste, 1-2 bay leaves, 2-3 cardamom(green cardamom), 1/2 cup whipped cream, 1/2 tsp garam masala, 1/2 tsp black pepper powder, 1/2 tsp turmeric powder, 1/2 tsp mango powder, 2 cinnamon (sticks), 1 tsp brown sugar, 1 tsp Fenugreek leaves, Cilantro for garnishing

Instructions (Preparation Steps):
Cut chicken into small pieces.
Making Marinade :
Mix chicken pieces with 1 tsp red chilli powder, 1 tsp tandoori masala, 1/2 tsp cumin powder and 1/2 tsp coriander powder, 4 tsp yoghurt, few drops of lemon and allow it to marinate in fridge for about 1 hr.
Take a pan and put some 1/2 cup of butter add 1 tsp cumin seeds, chopped onion, ginger and garlic paste. Fry them until onions are brown. Take out the mixture and grind them.
In the pan fry tomatoes in butter again grind them separately.
In the same pan add 2 bay leaf, 2-3 cloves and fry them. Now, add the marinated chicken and when chick turns white add the onion paste and tomato paste to it.
Adding Spices :
Add 1 tsp cumin seeds, salt as per taste, turmeric pow, 1/2 tsp red chilli powder, 1/2 tsp mango powder, 1 tsp brown sugar, some cinnamon to the mix and simmer the stove to form a gravy. After some 10 min add whipped cream and keep stirring. Add fenugreek leaves, 1/2 tsp black pepper pow, 1/2 tsp garam masala.Our mouth-watering Butter Chicken is ready.
Garnish with Cilantro leaves.
Serve with roti.

Some additional tips:

-If u want the onions u get brown quickly then just add salt to it while cooking.
-Whenever curd is to be added to the masala, it should be beaten well and added gradually.
-Sometimes cooking requires a lot of pre-preparation. Make masalas ahead of the time. Stock the masala in the freezer till not required for cooking. This method will save a lot of time