Chicken Chettinad recipe- Paleo


There’s something romantic about Autumn. Living in India with a tropical weather , it’s hardly an experience that one would have when compared to most parts of the world. But Autumn brings out the best in me. It’s a joyous moment of several festivities , families coming together , sharing meals together. When there’s so much love in the air , it reflects in the cooking. Also if you do follow what I cook generally , you’ll know by now that most of my dishes are spicy. But this recipe the ” Chettinad Chicken ” is definitely not for the weak hearted. It’s loaded with a lot of heat. I would generally say that spice is optional in some of my cooking , but the spice rules the roost in the case of Chettinad Chicken. The result is an absolutely lip smacking dish. Traditionally the Chettinad Chicken goes well with a hot bowl of steaming rice , so if you’d like some rice , team it up with some rice and enjoy it.

( Chettinad is a place in the southern part of India and is known for some of the spicy cuisine that feature in most menus across restaurants )


  • 750 grams Chicken
  • 1 large onion, diced
  • 1 ripe tomato, diced
  • 2 tbsp of olive oil/ ghee
  • 1/2 tsp of roasted jeera powder
  • 1 tsp of coriander powder
  • 2 tsp of red chilli powder (or per your taste)
  • 1 tsp of black pepper powder (or per your taste)
  • 1 tsp of garam masala powder
  • 1 tsp ginger paste ( grind an 1/2 inch long ginger with 1/2 teaspoon water)
  • 1 tsp of minced garlic
  • Pinch of turmeric powder
  • 2 to 3 sprigs of fresh curry leaves ( Cooking and garnish included )
  • 1 cup of water



  • Wash the chicken well and marinate it with the Ginger , Garlic , turmeric , chili powder , garam masala , Jeera powder , black pepper powder and salt and for about 1 to 2 hours. ( The longer the chicken marinades the better it tastes )
  • Once the chicken is marinated well , take a pan , add some ghee or oil and fry the diced onions and tomatoes until they are cooked.
  • Once done , add the Chicken mixture to it and fry it along with the curry leaves for 5 minutes.
  • Add a cup of water and let the chicken cook for 10 minutes.
  • Garnish it with the remaining curry leaves and serve hot. Accompany it with Lemon wedges and onions.


  • The recipe listed above is a quick version of cooking the Chettinad Chicken. Traditionally all the spices are roasted fresh and powdered. This is cooked along with the Onions and Tomatoes and not used in marination.
  • By marinating the chicken with all the spices ahead , I believe the chicken soaks up the spices better and turns out more flavoursome.

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