How to make Chettinaad Fried Chicken -

Pieces of chicken marinated in a spicy masala and cooked till crisp.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken , Onions (प्याज़ )

Cuisine : TamilNadu

Course : Main Course Chicken


For more recipes related to Chettinaad Fried Chicken checkout Kokur Nadur. You can also find more Main Course Chicken recipes like Chicken with Bamboo Shoot - SK Khazana Kesar Murgh Herb Crusted Chicken Three Pepper Chicken

Chettinaad Fried Chicken

Chettinaad Fried Chicken Recipe Card


A rich source of protein chicken provides the body with all essential amino acids which varies based on the cut used. One of the world’s most popular food chicken also works as means to uplift sulky moods– that is probably why chicken soup is for the soul!

Prep Time : 3.30-4 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chettinaad Fried Chicken Recipe

  • Chicken 800 grams

  • Onions 2 medium

  • Ginger 1 inch piece

  • Garlic 4-6 cloves

  • Green chillies 4

  • Whole dry red chillies 4-6

  • Curry leaves 10-12

  • Turmeric powder 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Rice flour 2 tablespoons

  • Salt to taste

  • Oil for shallow frying


Step 1

Clean, wash and slit chicken through the backbone and the breast, into two equal halves.

Step 2

Make three to four half-inch deep cuts on breast and leg pieces. Peel, wash and roughly chop onion, ginger, garlic.

Step 3

Remove stems, wash and roughly chop green chillies. Remove stems of red chillies and grind to a smooth paste along with onion, ginger, garlic and green chillies, adding a little water if required.

Step 4

Wash, drain and finely shred curry leaves. Blend turmeric powder, lemon juice and rice flour into the masala paste and mix in salt to taste.

Step 5

Apply this mixture thoroughly and liberally on the chicken and leave to marinate for two to three hours, preferably in the refrigerator.

Step 6

Mix in shredded curry leaves into the chicken. Heat oil in shallow pan, add marinated chicken and sauté on high heat for two minutes on both sides to seal the exterior.

Step 7

Reduce heat to medium, cover with a lid and cook for fifteen to twenty minutes, turning over and basting frequently with the remaining marinade.

Step 8

Sprinkle a little water, if the chicken starts drying. The last few minutes of the cooking should be done on high heat again, so that the surface of the chicken is crisp and golden brown. Cut into smaller pieces and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.