Chettinad Nei Kozhi
July 3, 2016, 12:03 a.m.

How to make chettinad nei kozhi recipe with step by step pictures - Chettinad version of ghee chicken is my current favorite chicken recipe. The aroma of freshly ground chettinad masala makes your kadai a heaven :D The dish is purely made in ghee, you can opt for oil too. I have made it almost 5 times in a month. I have shot step by step pictures when I made it for my husband's potluck party and hence you see bite size chicken pieces :) When it is for home, I use the leg pieces. And this recipe is an inspiration from chef shree periakaruppan. I have been wanting to try it it since she made it for the puthuyugam cookery show and here it is on my plate now! This perfect show stopper goes well with white rice or roti or any mild pulao. I am in loooove with this chicken now and enjoying every bite of it. Go, make it and show me too :) Will you ?

#FoodforSoul - I was having back to back food shoots and few tough days at personal life. And here is the verse that flashed front of my eyes. 

"Be joyful because you have hope. Be patient when trouble comes. Pray at all times." —Romans 12:12

And even more interesting is Jesus calling interpretation of the verse. Here it goes - "Be joyful because you have hope. It’s not always easy to be joyful. Some days nothing goes right, and bad things happen all around you. How can you be happy on days like that? How can you find Joy? It can be found in My Hope." 

chettinad nei kozhi recipe

Preparation time : 10 mins | Cooking time : 20 mins | Serves 4 to 5 adults



1/2 cup Tamarind juice extracted from a small tamarind


1/4 tspn jaggery

For marination

chicken cleaned 1/2 kg or 5 leg pieces

1 tbspn ginger garlic paste

3 tbspn curd


1/4 tspn turmeric powder

Juice of half lemon


For freshly roasted & ground masala

7 long red chillies dried ones

3/4 tbspn coriander seeds

1/4 tbspn cumin seeds

3 to 5 fenugreek seeds

1/2 tbspn fennel seeds or saunf

10 to 15 peppercorns

4 cloves garlic

2 cloves


Step 1 - Marinate chicken with ingredients for marination, atleast for 2 hours.

Step 2 - Heat a kadai with a tspn of ghee. Add all ingredients for masala ( except garlic ) one by one and roast them on a medium flame until you feel the aroma. 

Step 3 - Cool the masala ingredients and add them to a dry blender along with garlic.

Step 4 - Grind it into a very smooth paste adding tamarind juice in spoons.

Step 5 - Meanwhile, add 2 tbspns ghee in a thick kadai. Once hot, add curryleaves and let it splutter.

Step 6 - Add the marinated chicken and cook on a high flame for 5 minutes with stirring once in a while.

Step 7 - Add freshly ground masala to chicken, cover and cook on a medium flame.

Step 8 - Once the chicken is soft and cooked, check for seasoning. Add salt if required. Now, let the curry boil on a medium to high flame.

Step 9 - The dish is ready when all the juices are absorbed and you see the fat floating on top. Add few curryleaves at this stage and jaggery. Stir well, switch off flame, done!

Please do try out this delicious chicken dish - chettinad nei kozhi and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page:)

Love & Shalom,


Jofy Abraham
Food Stylist, Food Photographer, Food Enthusiast
my foodgawker gallery