Tuesday 22 February 2022

Chicken Chinthamani Recipe/Coimbatore Special Chicken Recipe/Kongu Special- Chicken Chinthamani.

 Chicken Chinthamani is an extremely addictive, famous and rustic pan roasted recipe from the district of Coimbatore, Tamil Nadu. This tasty, flavourful and spicy Chicken Chinthamani can be made with few ingredients available right in our pantry. Dry Red Chillies play a vital role in this dish and is the king of this recipe. Usually the dry red chillies are deseeded and then added to make this chicken. Make sure to use only gingelly oil to make this chicken which gives unique aroma and taste. Do try out this rustic style, pan roasted Chicken Chinthamani and post your comments here. Meanwhile do not forget to check out other interesting Chicken & Egg Recipes here, Mutton Recipes here, Fish Recipes here and Non-Vegetarian Biryanis/Pulavs here.

Here’s how to make Chicken Chinthamani with step by step photos…



500 g

Shallots/Sambar Vengayam

200- 250 g

Dry Red Chillies [Deseeded]


Garlic Cloves

8-10 crushed


2 “ piece crushed

Turmeric Powder

½ tsp

Curry Leaves

12-15 chopped

Gingelly Oil

3 tbsp


As needed

Preparation Time: 15 minutes                        Recipe Category: Main Course           

Cooking Time: 25-30 minutes                         Recipe Cuisine: Tamil Nadu, India

Author: Priya Anandakumar

Check out other interesting Chicken Recipes hereMutton Recipes hereFish Recipes here and Non-Vegetarian Biryanis/Pulavs here.


Wash the chicken thoroughly 2-3 times and drain the water. Cut the chicken to small cubes and keep it ready.

Add the cut chicken cubes to a bowl, add ½ tsp of turmeric powder, required salt and mix really well.

Close the chicken and keep it aside for about 30 minutes.

Meanwhile peel the shallots/sambar vengayam and keep it ready.

Deseed the dry red chillies, make sure you don’t touch your face when deseeding the chillies.

Wash and peel ginger and garlic, pound everything really well in mortar and pestal and keep it aside.


Heat 3 tbsp of gingelly oil in heavy bottomed vessel or kadai.

Add the shallots, little salt and saute well for about 4-5 minutes on medium flame or until they turn translucent.

Now add the crushed ginger & garlic to the kadai.

Mix everything really well and saute for another 3-4 minutes or until ht raw smell of the ginger & garlic vanishes.

At this stage add the deseeded dry red chillies to the kadai and mix really well.

Saute the redchillies along with the onions for another 3-4 minutes of medium flame.

Add the chopped curry leaves, give a good stir and saute for 30-40 seconds.

Add the marinated chicken pieces to the kadai and give a good stir.

Saute the chicken really well for about 4-5 minutes, the color of the chicken will start to change.

Cover and cook the chicken for about 10-12 minutes. The chicken will release water and it will cook in the same water. You need not add water, but if needed you can add about ¼ cup of water and cook the chicken.

Open the lid in between and stir the chicken really well. Cover again and let the chicken cook another 5-7 minutes.

Give a good stir and you will see the oil separating on the sides of the pan. Now switch off the stove.

Finally all the water is gone and chicken is cooked completely.

Super tempting and delicious Chicken Chinthamani is ready to be enjoyed. Serve it hot with Milagai Killi Potta Sambar, White Rice and Tomato Rasam.


Use the chicken the thigh pieces to make the chicken chinthamani, so that the chicken will stay juicy even after pan roasting.

We will not beading red chilli powder or coriander powder or any other masala powder to make this chicken. The spice and taste is from the dry red chillies we will be adding. Do not forget to deseed them.

If you are going to use the whole red chilli then reduce the number of chillies to 12-15 for 500 g of chicken.

Traditionally sesame oil/Gingelly oil is only used to make this chinthamani chicken, this reduces the heat of the chicken and give unique aroma, taste and a deep flavor. If gingelly oil is not available in the place you live, then you can replace it with vegetable oil or sunflower oil.

Thank you all for visiting my space, please come back again for more delightful and tempting Chicken & Egg Recipes Mutton Recipes Fish Recipes and Non-Vegetarian Biryanis/Pulavs  from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…




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