Chettinad Mutton Curry | Mutton Gravy | Indian Mutton Curry




Introduction: Chettinad Mutton Curry | Mutton Gravy | Indian Mutton Curry

Chettinad Mutton Curry is a classic Indian recipe, from the region of Chettinad* (Tamil Nadu, India) and is a very popular as a main course dish. It it little bit spicy but at the same time very delicious, yummy and can be enjoyed with Roti, Chapati, Naan or Steamed Rice.

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  • 1/2 kg Mutton / Lamb

Chettinad Masala

  • 1 tsp oil
  • 1 inch Cinnamon stick
  • 2 cardamom pods
  • 2 cloves
  • 1/2 tsp Cumin seeds
  • 1/2 tsp fennel seeds
  • 2 Dry Red Chilies
  • 1/2 Tbsp coriander seeds
  • 2 Tbsp grated coconut
  • 2 Cashews

For mutton gravy

  • 2 Tbsp Oil
  • 1-2 Bay leaves
  • 1/4 tsp Mustard seeds
  • 2 medium Onions or 250 g shallots
  • 7-8 Curry leaves
  • 1/2 tsp Ginger Garlic paste
  • 1 tomato sliced or finely chopped
  • 1/2 tsp Turmeric powder
  • 1 Tbsp Red Chili Powder (Kashmiri red chilli powder)
  • Handfull coriander leaves
  • 2 Glass Water (As shown)
  • Salt To Taste

Step 2: Cooking

  • Take a pan and heat one tbsp oil in it. Keep the flame to low.
  • Once hot, add ingredients mentioned under 'Chettinad masala' and heat for 2 minutes on low medium heat.
  • Switch off the flame.Once spices are cool,grind it to fine powder.Keep it aside till further usage.
  • Now take 2 tbsp oil in a cooker, wok or any heavy bottom cooking vessel.
  • Once hot add bay leaf and mustard seeds. Saute them for 45 secs to 1 min or till mustard seeds start cracking.
  • Add Onions followed by curry leaves on medium heat. Let them cook till onions start turning brown.
  • Add ginger garlic paste and saute for a minute or till the raw smell goes away.
  • Add tomato anfd green chilli and let them cook till they turn mushy.
  • Add turmeric powder, chili powder and also add the freshly ground chettinad masala.Mix it.
  • Let it cook for a minute or till oil starts seprating.
  • Add Salt and mix it.
  • Add the mutton pieces and mix it well with the masalas.
  • Let them cook for 5-6 minutes on low medium heat or till water from mutton almost dries up. Stir once to ensure it is not sticking to base.
  • Now add water upto level of mutton pieces so pieces are almost submerged.
  • Now close the cooker and cook for 4 whistles (One on high heat and 3 on low).
  • If cooking in wok then cover the work and let it cook till pieces are tender (15-20+ mins).
  • After whistles let the steam settle down naturally.
  • Open cooker and check if pieces are tender. If not then let it cook till they become tender.
  • Also let it cook till water escape out till your required gravy level.
  • Add fresh coriander leaves and give it a mix. Let it cook for a minute.
  • Turn off the flame.

Step 3: Serving

  • Transfer it to the serving dish.
  • Garnish it with Fresh Coriander leaves.
  • Enjoy it with Roti, Chapati, Naan or Steamed Rice.

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For easy Audio and Video instructions please watch,



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