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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Green Chicken Recipe | Hariyali Chicken | Dry Green Chicken

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

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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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