Chettinad Chicken Chops Recipe

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 Learn to make the Simple, humble, delicious chettinad chicken chops recipe, all from the Chettinad cuisine! The layers of the flavour are simply outstanding! The secret of this recipe lies on the freshly ground curry powder which makes it ultimately finger-licking!close up shot of chettinad chicken chops served in blue bowl.

                          Chettinad Chicken Chops Recipe /Chicken Chop

What is Chettinad Cuisine? And Why it is famous for?

Chettinad cuisine is believed to be the most aromatic and spiciest cuisine in India. Chettinad cuisine is famous for its complexity of flavours.

How to make chettinad chicken chops?

Roast the spices to a golden colour and grind to a fine powder.

Heat up oil, add chopped ginger garlic, onions, chicken and the curry powder. Saute the chicken in oil f until the onions and the ginger garlic are combined well.

Add curry powder and tomato puree, Again saute till the masalas well coated.

Add some water and pressure cook for a couple of whistles.

What Cut is best for making chicken chops?

Any curry cut is served best for the chicken chop, You need chicken with bone pieces for this recipe.

Can I make this recipe with meat?

Yes! Indeed.

Lamb/mutton: In a Pressure cooker add  1/2 kg mutton/lamb, add 2 tsp of ginger garlic paste,1 tsp of turmeric, 1 tsp of salt, 1tsp of oil and 1- 1/2 cups of water and cook for 4 to 5 whistles to get a nice and soft mutton pieces and then follow the method.

Country chicken:   In a Pressure cooker add  1/2 kg country chicken add 2 tsp of ginger garlic paste,1 tsp of turmeric, 1 tsp of salt, 1tsp of oil and 1- 1/2 cups of water and cook for 6 to 7 whistles to get a nice and soft mutton pieces and then follow the method.

Tips to make Best Chettinad chicken chops Recipe:

Gingelly oil: To get the most authentic taste of chicken chops recipe should be cooked in gingelly oil. Gingerly oil gives you the most flavorful gravy and distinct taste… So make sure you get quality gingerly oil.

You could also use peanut oil as well.

Well Sauteed: Keep stirring the chicken pieces once the curry powder is added. The chicken has to be well coated with masala.

Crushed ginger & Garlic: The recipe calls for both crushed ginger garlic and ginger garlic paste. Make sure to add crushed ginger garlic in oil and saute to a golden brown, so the oil gets nicely infused with flavour. 

Freshly ground curry powder: The flavour of the freshly ground curry powder is absolutely phenomenal!

Tomato: you could also use tomato paste. 

How do you serve Chettinad chicken chops?

Chicken Chops is best served with Steamed Rice. Can also be served with Idly, dosa, bread.

How to make Chettinad Chicken Chops Recipe:

Ingredients to make chicken chop are displayed in small bowls
These all the ingredients to make Chicken chops
In a pressure cooker, cumin seeds, coriender seeds, curryleaves and dry redchillies are added
To make Masala powder: Heat up oil, add cumin seeds, coriender seeds, dry red chillies and curry leaves
spices like coriender seeds and red chillies are roasted well in deep saute pan
Saute all the spices just for minute. 
spices powder are in blender
Once the spices are sauted well, Bring to room temperature, Add the spices to a blender and grind to a powder. 
Ginger and garlic is being sauted in oil
To make chicken chops: Heat up oil in pressure cooker, add crushed ginger, garlic, curryleaves. Saute for few seconds
chopped onions are added to oil in deep saute pan
Add chopped onions. Saute until the onions turns translucent
Gingergarlic paste is being along with onions added to saute pan
Add ginger garlic paste and saute for few more minutes. keep stirring otherwise the ginger garlic paste might stick to the bottom of the pan
chicken pieces are being added to deep saute pan
once the raw smell of the ginger garlic paste leaves off, add chicken pieces
turmeric powder is added to chicken that has been sauted in deep saute pan
Add turmeric powder and salt
chicken is sauted well in deep saute pan
Quick Stir well for few seconds.
spice powder is added to chicken that has been sauted in deep pot
Now add in freshly ground masala
chicken is sauted with spices in deep pot
keep stirring for a minute. The chicken has to be nicely coated with masala
tomato puree is being added to chicken roasted with spices in deep pot
pour in tomato puree and saute for 3 to 4 minutes.
water has been added to chicken
Add 2 cup of water and pressure for 1 or 2 whistles. If you want to thicken the gravy, cook further for 5 to 8mins in open pan.

Chettinad chicken chops is ready! Sprinkle some chopped coriender leaves on top.

chicken chops served in blue bowl with rice and onions aside

More Recipe you’ll love:

Shallot Chicken Roast

Indian Butter Chicken

Chicken Masala Gravy

Murg Malai Kebab

Kerala Chicken Roast

Chicken Tikka Masala

10 mins Chicken Curry

Chicken Curry with Freshly ground Masala

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Chettinad Chicken Chops Recipe


  • Author: Nithya Ravikumar
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x

Description

Learn to make the Simple, humble, delicious chicken chops recipe, all from the Chettinad cuisine! The layers of the flavour are simply outstanding! The secret of this recipe lies on the freshly ground curry powder which makes it ultimately finger-licking!


Ingredients

Scale
  • 1/2 kg chicken
  • 2 tbs gingelly oil
  • 2 Onions
  • 1.5 tsp ginger (finely chopped)
  • 1.5 tsp garlic (finely chopped)
  • 1 tsp Turmeric powder
  • 1 tsp Ginger garlic paste
  • 1 sprigs Curryleaves
  • 2 tomato (puree)
  • 1 tsp salt

To Roast & Grind

  • 5 Dry red chilli (according to ur spice level)
  • 1 tbs Coriander seeds
  • 1.5 tsp Cumin seeds
  • 1 sprig Curryleaves
  • 1 tsp gingelly oil

Instructions

  1. Roast and grind all the ingredients given under “Roast and Grind”.
  2. Heat up the oil in the pressure cooker, add chopped ginger, garlic,curry leaves,onions, ginger garlic paste saute them until the raw smell leaves off.
  3. Add chicken, turmeric, and freshly grinded powder and saute them in the oil until the chicken and masala are coated well..
  4. Add tomatoes puree, cook them for 2 minutes..
  5. Add 1 to 1 1/2 cups of water, salt and pressure cook for 2 whistles.
  6. If u want to thicken the gravy, cook open for 5 mins in high flame.
  7. Your Chicken chops is ready to be served!! Serve hot with rice or roti!!

Notes

Tips to make Best Chettinad chicken chops Recipe:

Gingelly oil: To get the most authentic taste of chicken chops recipe should be cooked in gingelly oil. Gingerly oil gives you the most flavorful gravy and distinct taste… So make sure you get quality gingerly oil.

You could also use peanut oil as well.

Well Sauteed: Keep stirring the chicken pieces once the curry powder is added. The chicken has to be well coated with masala.

Crushed ginger & Garlic: The recipe calls for both crushed ginger garlic and ginger garlic paste. Make sure to add crushed ginger garlic in oil and saute to a golden brown, so the oil gets nicely infused with flavour. 

Freshly ground curry powder: The flavour of the freshly ground curry powder is absolutely phenomenal!

Tomato: you could also use tomato paste. 

  • Category: Breakfast/dinner, Lunch/ breakfast, Main Course, Non-veg Gravy
  • Cuisine: chettinad, Indian, south Indian

Update Notes: This post was originally posted in 2014, but was rewritten and republished with new photos and step by step instructions and tips in March of 2019.

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{Gravy/curry }Recipes NON-VEG | 30 Minutes Recipes | Chettinad Recipes | Chicken Recipes | Curries & Gravy | Gravy for Rice {NON-VEG} | Lunch Recipes | Side Dish for Bread/Roti {NON-VEG}

5 Comments

  1. mariammirza says:

    Very yummy chicken curry liked it.

  2. Ramanababu says:

    Chicken chops recipe is very much usefull one to cook for my kids

    1. Thank you! Ramanababu. Yeah! It’s easy and kids will definitely love this recipe.
      I’m glad you liked it.

  3. Dipankar Roy says:

    Excellent recipe.. Tried successfully.. Thanks

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