Ghee Roasted Chettinad Chicken Recipe

Ghee Roasted Chettinad Chicken Recipe

How to make Chettinad Chicken

Video Link:

Chicken – 500 gms
Whole spices to grind: 1 tsp Cumin seeds, 2 Red Chili, 5 Green Cardamom/Elaychi, 2 Cloves/Lawang, 1 tsp Black Pepper,1 small piece Cinnamon stick,
1 small piece Mace/Javitri, 1 Star Anise/Chakra Phool
1 tbsp Coriander powder
Curd – tbsp
Salt – 1 tb
Ghee – 2tbspsp
Lemon juice – 1/2 lemon
Oil – 1tbsp
asafoetida/Hing – 1 pinch
Bay Leaf – 1
Curry Leaves – 5-6
Onion Paste – 1 onion
Ginger Garlic paste – 2 tbsp
1 tsp Turmeric/Haldi powder.

Method to Make Chettinad Chicken:

  • Dry roast all these whole spices for few seconds.
  • When whole spices are almost roasted, add 1 tbsp coriander powder/ whole coriander seeds and roast for few more seconds.
  • Be careful spices should not get burnt.
  • Let it get cool.
  • Grind all the roasted spices.
  • Take out grind spices in a bowl.
  • Add 2 tbsp curd, salt and lemon juice to spices.
  • Mix it well.
  • Marinate the chicken pieces with this paste.
  • Keep it marinated for 2 to 3 hours.
  • Now heat 1 tbsp oil in a pan.
  • Add 2 tbsp Ghee.
  • Add a pinch of Hing and one Bay leaf.
  • Add Curry leaves.
  • Add onion paste and saute till it turns light golden.
  • Now add ginger garlic paste and saute till raw aroma goes off.
  • Add 1 tsp Turmeric/Haldi powder and saute for few seconds.
  • Now add marinated chicken pieces.
  • Roast it from all sides.
  • Now cover and cook chicken with stirring on intervals.
  • Cook it like this until chicken is cooked completely.
  • Garnish with sliced onion, lemon and curry leaves and serve hot.


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Butter Chicken Recipe

Butter Chicken Recipe – Learn how to make restaurant style chicken at home. Butter Chicken with smooth, silky and delicious gravy.
Butter Chicken is one of the most famous Indian dishes around the world. You can find Butter Chicken in almost all Indian restaurants.
Butter Chicken is also known as Murg Makhni. Butter Chicken’s gravy is mainly prepared with tomato puree, Cashew paste, cream and offcourse Butter as you can guess with the name.
Butter Chicken makes an awesome combo – Butter Chicken with Naan, Roti or Kulcha. It also goes well with Rice.

How to Make Butter Chicken at home:

Video Link:


For Marination:
Boneless Chicken – 400 gm cut into medium sized pieces
Turmeric/Haldi powder – 1/2 tsp
Chili powder – 1 tsp
Lemon juice – 1 tsp
Curd – 1 tbsp
Salt – 1 tsp

For Gravy:
Tomato puree – 4 tomatoes puree (For making tomato puree check at the bottom under – Making Tomato Puree )
Green Chili – 2
Onion – 1
Cashew nuts – 5 to 6 soaked in water for 1 hour
Garlic – 4 roughly chopped
Ginger – 1 inch roughly chopped
Cardamom – 4
Mace/Javitri – 1 small piece
Bay Leaf/Tejpatta – 1 small
Dried Fenugreek Leaves/ Kasoori Methi – 1tbsp
Cream – 2 tbsp
Oil – 1 tbsp
Butter – 2 tbsp


  1. Add 1/2 tsp turmeric and 1 tsp chili powder to chicken.
  2. Add 1 tsp salt and 1 tsp lemon juice.
  3. Add 1 tbsp curd and mix it very well.
  4. Now keep it marinated in refrigerator for 2-3 hours.
  5. Now heat 1 tsp oil in a pan.
  6. Add 2 tbsp butter.
  7. Add 4 cardamom, 1 small piece of mace/javitri, 1 small bay leaf.
  8. Add 4 chopped garlic.
  9. Add one chopped onion.
  10. Add 2 green chilies and saute for 1-2 minutes.
  11. Add 1 inch chopped ginger  and soaked cashew nuts and saute for few seconds.
  12. Now switch off the flame and let this mixture cool.
  13. Now heat a non stick pan. Add 1 tbsp oil and 2 tbsp butter.
  14. Add the marinated chicken and cook for about 5-6 minutes, stirring as required to brown all sides.
  15. Meanwhile prepare  tomato puree.
  16. Once chicken is cooked take it out and keep aside.
  17. Now add the onion mixture to a grinder and grind until smooth, you may need a few tablespoons of water to help it grind.
  18. Sieve this paste.
  19. Now add this paste and tomato puree to the pan. Mix well and cook.
  20. Add 2 tbsp cooking cream.
  21. When it comes to boil, add 1 tbsp kasoori methi/dried fenugreek leaves and salt.
  22. Mix well.
  23. Add cooked chicken pieces.
  24. Stir and cook for 2-3 minutes.
  25. Garnish with cream and serve hot with roti, naan or rice.


Making Tomato Puree:

Boil water. Add 1 tsp salt. Dip tomatoes and cook  for 2 to 3 minutes.

Remove tomatoes from boiling water and put them into a pot of cold water.

After 2-3 minutes, peel the skins off the tomatoes.

Cut into small pieces.

Grind until smooth puree.

Sieve tomato puree.

Fresh tomato puree is now ready to be used.


Share your suggestions and feedback below 🙂

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Make Chicken Tikka at home

This blog will teach you to prepare Chicken tikka at home without using oven or microwave. This Chicken Tikka is made using fresh coriander and mint leaves. Prepare this Green/Haryali Chicken Tikka at home and enjoy.

Video Link:


Boneless Chicken – 400 gm (Cut into medium sized pieces)
Mint Leaves- 50 gm
Coriander Leaves – 50 gm
Garlic- 4 cloves roughly chopped
Ginger – 1 inch roughly chopped
Green Chilies – 2 to 3
Turmeric/Haldi powder – 1/2 tsp
Chili/Mirch powder – 1/2 tsp
Coriander powder – 1 tsp
Dry Mango/Aamchur powder – 1 tsp
Garam Masala – 1 tsp
Pepper powder – 2 pinch
Curd – 2 tbsp
Salt to taste
Oil to fry

Making Green Chicken Tikka:

  • Take Mint and Coriander leaves in a grinder.
  • Add chopped ginger, garlic, green chilies and curd.
  • Grind without adding water to make a smooth thick paste.
  • To marinate the chicken, add this green mixture to chicken.
  • Add turmeric powder, coriander powder, chili powder and dry mango powder.
  • Mix very well.
  • Keep marinated chicken in refrigerator for 30 minutes.
  • After 30 mins, take out marinated chicken from refrigerator.
  • Now heat oil in a frying pan.
  • when oil is medium hot, add chicken pieces one by one to the pan and cook it on low flame.
  • Once one side of chicken is cooked, flip it to other side.
  • Keep checking and flipping chicken pieces till they are cooked from all the sides.
  • Once chicken is cooked from all the sides, chicken tikka is ready. Switch off flame.
  • Serve chicken tikka hot with onion and lemon pieces.

Tips: You can cover it while cooking to make it more soft.


Share your feedback and suggestions below:



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Green Chicken Recipe | Hariyali Chicken | Dry Green Chicken

Green Chicken Masala/Hariyali Chicken made with fresh Coriander and Mint Leaves.

Video Link –


Chicken – 1/2 kg
Coriander leaves/ Dhaniya Patti – 1 bowl
Mint Leaves / Pudina patti- 1 bowl
Curd – 3/4 bowl
Green Chilli – 5 to 6
Chopped Onion – 1 big
Ginger garlic paste – 3 tbsp
Coriander powder – 1 tbsp
Garam Masala – 1 tbsp
Whole Spices – Cumin Seeds/Jeera- 1 tbsp, Bay leaves-2, green Cardamom- 2, Cinnamon Stick- 1 inch
Sate – as per taste
Oil – 4-5 tbsp


  1. First Grind Coriander leaves, Mint Leaves, Green Chilies and Curd together to make a paste.
  2. Now heat pan. Pour 4-5 tbsp oil.
  3. Now add whole Spices. When it starts cracking, add chopped onion. Saute until onion becomes light golden.
  4. Now add 3 tbs of Ginger garlic Paste and saute until it’s raw aroma goes off.
  5. Now add chicken pieces. Cover and Cook for 2 – 3 minutes. Keep Stirring in between.
  6. Now add prepared green paste to it and mix well. Add Coriander and Garam Masala Powder.
  7. Again Cover and Cook with Stirring in between, till the chicken is tender and cooked and the gravy has thickened completely as we are preparing Dry Green Chicken.
  8. Now add Salt and cook for another 2 minutes.
  9. Now Dry green Chicken is ready. Serve with Lemon and Onion. Use Coriander and Mint leaves for garnishing.



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Methi Chicken

Methi Chicken Recipe | How to prepare Methi Chicken | Chicken with fenugreek leaves recipe

A Delicious Chicken recipe prepared with fresh Methi/Fenugreek leaves.

Video Link:

For Marination:

Chicken – 1/2 kg boneless or with bones cut into small pieces (I am using boneless and have washed with turmeric powder and lemon juice)
Curd – 1 bowl
Turmeric/Haldi Powder – 1/2 tbsp
Chili/Mirch powder – 1/2 tbsp
Coriander/dhania Powder – 1 tbsp
salt – 1/2 tbsp
Lemon juice – few drops (don’t add more)

For Gravy:

Sliced Onion – 2 medium
Ginger Garlic paste – 3 tbsp
Fresh Methi/Fenugreek Leaves – 200 gm (half chopped and half whole leaves)
Green Chili – 2-3
Cumin/Jeera seeds – 1 teaspoon
Bay Leaves – 2
Cinnamon stick – 1 inch
Green Cadamom – 2
Black Cardamom – 1
Garam masala powder – 1 teaspoon
Oil – 2-4 tbsp


  1. First marinate chicken with all the ingredients mentioned above under marination. Keep aside for 10-15 minutes.
  2. Now heat oil in a pan. Add whole spices (Cumin/Jeera seeds, Bay Leaves, Cinnamon stick,Green Cardamom, Black Cardamom) to it.
  3. When whole spices starts spluttering, add sliced onion to it and saute until onion becomes light golden in color.
  4. Add ginger garlic paste and saute until raw smell goes off
  5. Add all the methi/fenugreek leaves to it and saute for 2-3 minutes.
  6. Now add marinated chicken to it. Mix well. Add green chillies.
  7. Cover and cook until oil getting seperated.It will take approx 5-7 minutes. Keep stirring in between.
  8. Now add garam masala and two cups of water. Again cover and cook for 5 minutes.
  9. Turn off the flame. Let it rest for 5 minutes.
  10. Serve Methi chicken with roti, naan or rice.


Share your feedback and suggestions below……


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