Chettinad Chicken | South Indian Chicken Curry | Chicken Recipes | Recipe by Varun Inamdar

Chettinad Chicken | South Indian Chicken Curry | Chicken Recipes | Recipe by Varun Inamdar

Today we are going to try a new South Indian chicken recipe by Chef Varun Chettinad Chicken Curry.  With this recipe making Chettinad Chicken will be as simple as making macaroni and cheese at your own home. Please follow the directions below and you will find that making this delicious spicy dish will be as easy as 123. Please let us know if you have any questions or comments on how this dish was prepared. We are very happy to provide all of our dishes to you.
For Marination:-
½ kg Chicken, Curry cut
½ tsp. Turmeric Powder
1 tbsp. Lemon juice
Salt as required

For Seasoning:-
2 tbsp. Sesame Oil
15 nos. Shallots (sliced)
Salt as required
3 sprigs curry leaves

For Chettinad Masala:-
1 tbsp. seasame oil
¼ cup fresh Coconut grated
2 nos. Bay leaves
3 tbsp. Coriander Seeds
6 nos.Red Chilli Bedgi
1 tbsp. Black Pepper
1 tsp. Cumin Seeds
1 tsp. Fennel Seeds
1 Green Cardamom
1 Black Cardamom
2 Black Stone Flowers
1 Star Anise
8 Cloves
1 blade of Mace
1 inch piece Cinnamon
6-8 cloves of garlic
1 inch Ginger
1 tsp. Tamarind paste
Pinch of fenugreek seeds
Water as required

Corriander for garnishing

The marination:-
– Mix the curry cut chicken with lemon juice, turmeric powder and salt. Keep aside for 30 minutes.

The Chettinad Masala:-
– In a pan heat oil and add coriander seeds, fennel seeds, cumin seeds, black peppercorn, blades of mace, cloves, cinnamon stick, star anise, green cardamom and black cardamom. Saute while keeping the flame on moderate.
– Now add bay leaves, stone flower, garlic, dry red chillies and toast these spices till deep brown in colour.
– Transfer the roasted spices onto a plate and let it cool down to room temperature.
– In the same pan roast grated coconut on moderate flame until brown in colour and trasnfer onto a plate and let it cool down to room temperature.
– Once the roasted spices and cocont have cooled down, transfer them into a mixer/grinder and add fenugreek seeds, ginger, tamarind past and water. Grind everything to a fine paste.

The Seasoning:-
– Heat oil in a pan and add shallots, curry leaves and saute on medium flame until shallots are golden brown.
– Now add the marinated chicken and turn the flame on high and saute for 2-3 minutes.
– Once the chicken has seared well, add the Chettinad Masala, water, salt and bring it to a boil.
– Lower the flame, cover with a lid and let it cook for 15-10 minutes.
– Garnish with coriander leaves and serve hot.

Chicken Chettinad is ready! HAPPY COOKING!!!

Host: Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Pvt Ltd

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Video Rating: 5/ 5

Shemin’s Curry Paste was used by James Martin on the Home Comforts programme. The copyright is owned by the BBC.

James Martin cooking chicken curry and basmati rice recipe with Shemin’s Curry Paste – BBC1 Home Comforts Season 2 Episode 5.

This is a great quick curry recipe including a delicious way to cook rice. You can buy Shemin’s Curry Paste on our website at

James Martin is a TV chef regularly seen on BBC1 Saturday Kitchen.
Video Rating: 5/ 5

Shimplyancha Rassa ani fish fry | Clams / Shell Fish Fry & Curry – Seafood curry

Shimplyancha Rassa ani fish fry | Clams / Shell Fish Fry & Curry - Seafood curry

We would like to thank you for watching our video. We very much enjoy making these videos for you and appreciate all the great feedback we get on a daily basis. We really enjoyed this curry dish. The seafood was fantastic and the flavors were indescribable. We are looking forward to making many more videos that feature our favorite curry dishes.
Thank you 🙂

THAI FOOD! Pad Thai Noodles, Spicy Tom Yum Soup, Green Curry & Pineapple Rice | Mukbang Eating Show


Come enjoy this feast with me! Enjoying massive Thai cuisine!! Ordered some Pad Thai fried noodles, Pineapple Rice, Red Tom Yum Seafood Spicy & Sour Soup, Green Curry Chicken and Papaya Salad! It’s a good thing I didn’t order the Mango Sticky Rice for dessert as I was way too full at the end lol!

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Food ordered from Thai Restaurant, E-Sarn Thai Corner (Singapore)

Thank you for watching! Hope you’ve enjoy this Thai food mukbang eating show! Do check out more of my eating shows and food challenge videos below!


Beef Bhuna Bangladeshi Recipe|Beef Curry Recipe Bangla| Bhuna Gorur Mangsho


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Palak Gohst Curry (Beef & Spinach recipe)

This is a fantastic Curry Recipe that everyone has to try.

Here are the ingredients:

Spinach (use fresh or package) if using fresh then two bundles
OR using packages then two packages of (284 g 10 oz)

Beef-bone in (2lbs) you can use without bone as well
1/4 cup of cooking oil, 1 1/2 medium size tomatoes, 3 medium size onion, 3-4 green chillies, 4-5 tbsp of ginger and garlic paste, 1/2 tsp of turmeric powder, 1 tsp of red chilly powder, 1 tsp of coriander powder, 1 tsp of salt OR to taste, 1 tsp of garam masala powder.
8-10 black whole pepper, 1 tsp of cumin seeds, 2 sticks of cinnamon, 2 black whole cardamoms and 3 cloves.

*** This recipe also goes well with Veal meat ***
Video Rating: / 5

How To Make Chicken Handi | Popular Chicken Curry Recipe | Curries And Stories With Neelam

Learn how to make Chicken Handi, one of the most popular chicken curry recipe at home with Neelam only on Get Curried.

Chicken Handi Recipe is a very traditional restaurant style chicken handi recipe that is made in a special vessel called a handi. Handi is a kind of cooking pan that was used in Indian cooking with a shallow depth and a wide bottom in olden days which was made of clay. However these days it is not so common to cook in such pots or to even find it. So don’t worry, you can make this tempting dish in the khadai that you have at home. Try this recipe out and do post your comments.


750g chicken thigh
2 sliced onions
2-3 chopped tomatoes
3tbsp ghee
4 cloves garlic chopped
11/2tsp ginger paste
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp turmeric
1tsp chilli powder
3-4 green chillies
Salt to taste
1tsp garam masala
2tsp dried fenugreek
1 cup plain yogurt
1/2 cup cream ( optional)


– Heat ghee in a pan. Allow it to melt.
– Fry onions in ghee till they are dark golden brown.
– Once they are dark brown, remove the onions and keep them separately in a bowl.
– In the same ghee, add chopped garlic and tomatoes. Cook them until they are soft.
– Add the fried onion back in the ghee and mix it well.
– Add ginger paste and mix it well.
– Add cumin seeds, crushed coriander seeds and green chillies.
– Add turmeric powder, salt and chilli powder. Give it a mix.
– Add boneless chopped chicken in the mixture and mix it well.
– Fry them well till they are nicely cooked.
– Cover it with a lid and allow it to cook for 5 minutes.
– Once the chicken is cooked well, add yoghurt.
– Add crushed coriander seeds and fenugreek leaves and mix it.
– Pour cream along with fenugreek leaves and garam masala.
– Give it a final mix and serve hot!

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Host : Neelam Bajwa
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Pratik Gamre
Editing: Ravi Varma
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Pvt Ltd

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