Chettinad Chicken Gravy


Chettinadu Mutton Masala

Variations – chicken/ egg/mixed vegetables


  • 3-4 tbsp oil
  • 2 onions (ground to paste)
  • 2 tomatoes (ground to paste)
  • 2 tsp ginger-garlic paste
  • 500 gms mutton (or chicken or egg or mixed vegetables)
  • Turmeric powder – ½ tsp
  • Zaiqa Chettinadu Masala 2-3 tbsp
  • Salt to taste – approx 1 ½ tsp
  • 2-3 tbsp coconut paste

For tempering

  • A few sprigs of curry leaves
  • 3-4 dry red chillies
  • Handful of finely sliced shallots (small onions).


  1. Heat oil, add curry leaves and onion paste. Fry till golden brown.
  2. Add tomatoes and ginger-garlic paste; fry till oil separates.
  3. Add mutton pieces, turmeric powder and salt to taste, and sauté for 5 mins. Add a cup of water and pressure cook for one whistle; simmer and cook for another for seven minutes (if using chicken, reduce the cooking time to 10 mins and 5-10 mins for vegetables).
  4. Once all the pressure is released, add 2-3 tbsp of Zaiqa Chettinadu Masala along with 2-3 tbsp of coconut paste. Simmer for 5 mins.
  5. Finally, temper with red chilies, small onions and few sprigs of curry leaves.

Tip – We advise the use of local tomatoes and not Bangalore ones as local tomatoes have less colour and are sour by nature.

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