Chettinad Chicken Fry

Add the marinated chicken and turn the heat up slightly, frying for 4 minutes. Season with a little salt.

Chettinad chicken fry

By Maunika Gowardhan, Olive

Maunika Gowardhan's super-simple version of chettinad chicken flavours thigh fillets with ginger, turmeric, fennel seeds, cinnamon and dried red chillies.

Total Time: 30 minutes + Marinating
Yield: serves 4


  • skinless chicken thigh fillets 500g, cut into bite-sized pieces
  • ginger coarsely grated to make 1 tbsp
  • ground turmeric ½ tsp
  • kashmiri chilli powder or mild chilli powder ½ tsp
  • fennel seeds ½ tsp
  • cinnamon stick 2cm piece
  • dried mild red chillies 2
  • black peppercorns ½ tsp
  • vegetable oil 3 tbsp
  • black mustard seeds 1 tsp
  • curry leaves 8-10
  • onion 1, thinly sliced
  • tomatoes 2 small, chopped
  • coriander a handful, chopped
  • rotis or parathas to serve


Step 1

Put the chicken in a large bowl along with the ginger, turmeric and chilli powder. Stir well and leave to marinate for 20 minutes.

Step 2

Use a pestle and mortar to lightly bash the fennel seeds, cinnamon, dried chillies and peppercorns, and set aside.

Step 3

Heat the oil over a medium heat in a wok or large frying pan. Add the mustard seeds and, when they begin to pop, fry for 10 seconds. Add the crushed spices and fry for a minute. Add the curry leaves and, as they splutter, add the onion. Fry for 7-8 minutes, stirring often. Add the marinated chicken and turn the heat up slightly, frying for 4 minutes. Season with a little salt.

Step 4

Lower the heat, cover and cook the chicken for 10 minutes, stirring halfway through.

Step 5

Add the tomatoes and continue cooking uncovered for 4-5 minutes. Sprinkle over the coriander and serve with rotis or parathas.

See more at Olive


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Food Magazine: Chettinad Chicken Fry
Chettinad Chicken Fry
Add the marinated chicken and turn the heat up slightly, frying for 4 minutes. Season with a little salt.
Food Magazine
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