Chicken Chettinad (Kozi Chettinad)

This South Indian dish, kozi chettinand, is delicious with spiced rice pilaf.

Serves: 4Hands-on: 45 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 3 tsp. black peppercorns, roughly pounded
  • 2 tsp. ginger-garlic paste
  • 1 dried red chili, roughly pounded
  • 3⁄4 cup hung yogurt or Greek yogurt
  • 8 skinless chicken thighs (4 oz. each)
  • 4 Tbsp. vegetable oil
  • 8 fresh curry leaves
  • 1 large red onion, peeled and sliced
  • 1 1⁄2 lbs. tomatoes, chopped
  • 1⁄4 tsp. turmeric powder
  • 1 tsp. salt
  • 1⁄2 cup water
  • 2 cups cooked rice


  • In a bowl, combine the peppercorns, ginger-garlic paste, red chili, and yogurt; mix well. Add the chicken thighs, making sure that the chicken is well covered in the marinade. Set aside.
  • In a pan, heat the vegetable oil on medium. Add the curry leaves; when they begin to sizzle, add the onions. Sauté until the onions are well browned, about 7 to 8 minutes.
  • Add the tomatoes and cook for about 6 to 8 minutes or until the tomatoes are cooked and the oil begins to separate from the sides of the mixture. Add the turmeric and salt; cook for 1 minute.
  • Add the chicken along with all the marinade; cook for about 6 to 8 minutes. Add the water and bring to a boil. Cover and simmer until the chicken is done, about 15 to 20 minutes. Serve hot with rice.