How to Make Chettinad Chicken Fry | Simple Chicken Fry | Chicken Varuval

Chettinad Chicken Fry, also known as Chicken Varuval, is a bold and flavorful South Indian delicacy from the Chettinad region of Tamil Nadu. Known for its rich aroma and freshly ground spices, this dry chicken fry is a true spicy delight for your taste buds. 🌶️🔥

Ingredients

• Chicken – ½ kg

• Til Oil (Sesame Oil) – 3–4 tbsp

• Small Onion (chopped) – 100 g

• Green Chillies (chopped) – 2

• Curry Leaves – 2 bunches

• Salt – as per taste

• Ginger Garlic Paste – 1 tbsp

• Turmeric Powder – ¼ tsp

• Coriander Leaves (chopped) – 1 cup

Preparation Method

To Grind

Add 7–8 red chillies, 4–5 cloves, and 2 inches of cinnamon, and mix well.

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"Yaan Petra Inbam Peruga Ivvaiyagam"

(Let's the World get the same Bliss that I got from our lord)

Tirumular

I hope you enjoyed this authentic and flavorful Chettinad Chicken Fry recipe and will try it at home. This dish pairs perfectly with rice, rasam, curd rice, or roti.

Add 1 tablespoon coriander seeds, ½ teaspoon cumin seeds, two cardamoms, and 1 teaspoon pepper. Mix and dry roast well.

Once roasted, spread the spices on a plate and allow them to cool completely.

Transfer the roasted spices to a mixer jar.

Heat a pan again and add 3 tablespoons of til oil.

To Grind

• Red Chillies – 7–8

• Cloves (Laung) – 4–5

• Cinnamon (Dalchini) – 2-inch piece

• Coriander Seeds – 1 tbsp

• Cumin Seeds (Jeera) – ½ tsp

• Cardamom (Elaichi) – 2

• Pepper – 1 tsp

Grind them into a fine powder, transfer to a bowl, close with a lid, and keep aside.

Add 2 chopped green chillies and mix well.

Add 100 g chopped small onions and mix.

Add salt as per taste.

Add 1 tablespoon ginger garlic paste and mix well.

Add ¼ teaspoon turmeric powder and sauté until the onions turn soft.

Add ½ kg chicken, mix well, and reduce the flame to medium-low.

Close the lid and cook for 8–10 minutes.

Add salt if required, close the lid again, and continue cooking.

Note: This is a dry chicken fry. Do not add water. The chicken releases its own oil and moisture, which is enough for cooking.

Let the chicken cook on medium-low flame with the lid closed.

Once the chicken becomes soft, add 2 tablespoons of the ground spice powder.

Mix well, close the lid, and cook for 5–8 minutes.

Finally, add 1 cup chopped coriander leaves, mix gently, and close the lid.

Final Note

This popular dish has earned its place on menus across the world and is loved for its intense flavors and simple preparation. In this recipe, let’s see how to prepare Chettinad Chicken Dry at home in a few easy steps.

Heat a pan and keep the flame on medium-low.

Add two bunches of curry leaves.

That’s it! Your Chettinad Chicken Dry is ready to serve. 🍗🔥

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