chettinad chicken masala

Tender pieces of chicken simmered in a ginger and garlic sauce.  Chettinad Chicken Masala can be served with plain rice, lemon rice, or any other flavoured rice. 

Preparation Time: 60 minuteschettinad chicken masala
Servings: 4 servings

Nutrient values per serving

Energy: 438 Calories
Protein: 55 g
Fat: 18 g
Carbohydrates: 15 g
Fibre: 5 g
Sodium: 1063 mg


2 lbs chicken
2 tbsp canola oil
1 tsp salt
1 cup tomato sauce
4 to 6 curry leaves
2-4 slivers cinnamon
1 dry bay leaf
1⁄4 teaspoon black peppercorns 
1⁄4 teaspoon fennel seeds
1⁄2 teaspoon cumin seeds
1 cup chopped onion
1 tablespoon minced ginger root
1⁄2 teaspoon turmeric powder
1.5 teaspoons curry powder
3⁄4 teaspoon cayenne powder
3⁄4 teaspoon black pepper and cumin powder mixture



1.  Wash chicken thoroughly and remove skin. You may cut the chicken into smaller pieces. Set aside.
2.  Place oil in a wide bottomed iron skillet and heat over medium heat. When oil is hot, but not smoking, add curry leaves, cinnamon sticks, bay leaf, and peppercorns. Cover and heat until peppercorns pop.
3.  Add fennel and cumin seeds. Fry until cumin seeds become brown.
4.  Add onion, tomato, garlic, ginger root, and turmeric powder and stir well. Stir fry until onions are tender.
5.  Add chicken pieces. Brown well and cook on high heat until chicken becomes opaque (partially cooked). Reduce heat.
6.  Add curry powder, cayenne powder, salt, and black pepper and cumin powder. Stir well. Add tomato sauce and stir.
7.  Cook, covered, over medium-low heat until chicken becomes tender and has absorbed the flavors of the sauce, for 30-45 minutes

Recipe Source: Chettinad Chicken Masala by Alamelu Vairavan

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