09 December 2012,23:16 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • The Tempering: Heat the oil in a wok over medium heat. Add the tempering ingredients. Allow the peppercorns to splutter.
  • Sprinkle in fennel and cumin seeds. Fry till the cumin seeds turn brown.
  • Stir in the onions, tomatoes, garlic, and ginger and turmeric powder. Cook till the onions are soft.
  • Add the chicken. Brown well and cook over high heat till it become opaque.
  • Reduce heat and sprinkle in the remaining spice powders and salt. Mix till the chicken is well coated with spices.
  • Stir frequently, add 1 cup of water to prevent the chicken from sticking to the skillet and cook over medium-high heat, till the gravy is reduced and the chicken is well coated.
  • Simmer covered over low-medium heat for 30 minutes or until the chicken is tender.


  • 1 kg chicken, thighs, halved breasts, rinsed, remove the skin. Cut into small pieces
  • 200 grams finely chopped onions
  • 1 teaspoon curry powder
  • 1 teaspoon red chili powder
  • 400 grams chopped tomatoes
  • 6 garlic cloves, chopped
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon turmeric powder
  • 1 teaspoon black pepper and cumin powder
  • Salt, to taste


  • 50 ml IDHAYAM sesame oil
  • Few curry leaves
  • 1 bay leaf
  • 3-4 cinnamon sticks, crumbled
  • 1 teaspoon cumin seeds
  • ½ teaspoon peppercorns
  • ½ teaspoon fennel seeds

2 comments for “Chettinad Chicken Masala”

  • valar mathy
    Posted 07 June 2013 at 03:31:07

    lekha foods web site is very useful for us.

  • hasbihal.org
    Posted 21 June 2021 at 16:01:24


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