Planning to make a totally different chicken recipe this weekend? Call dibs on Chettinad Pepper Chicken then! It is an exotic Pepper Chicken Recipe that brings variety to your boring meals. Serve it with rice or piping hot roti for a hearty meal. Here is how to make it.
What is Chettinad Cuisine?
Chettinad is a region in Tamil Nadu inhabited by Chettiar Community.
The cuisine of Chettiar community is one the most flavourful cuisine and is also the spiciest as well.
Use of freshly ground spices along with coconut and curry leaves make this cuisine stand apart.
One of the famous dishes from this region is the Chettinad Pepper Chicken.
Freshly roasted dry red chillies, whole peppercorns along with an array of other spices gives this chicken curry a very characteristic flavour.
I have been a fan of the Chettinad cuisine since the time I tasted it in a food fest.
In fact, that’s one of the reasons why I have already made Chettinad Egg Curry, Chettinad Fish Fry, Chicken Chettinad dozen of times already!
But you know what? I can conveniently say that I love this recipe of Chicken Pepper Masala more than other Chettinad dishes or chicken recipes. Reason?
It has a plethora of distinct, strong flavours that make me go weak in my knees and taste buds.
I have made it umpteen times for my family and each time, they eat it with much love and satisfaction.
This Pepper Chicken Fry turns out tasteful because the fresh masala powder that is used for making it is exceptional.
Process
To make, this Chicken, whole spices are dry roasted and made into a coarse powder.
The chicken is nicely cooked with the aforesaid masala powder, ginger garlic paste and other ingredients till it finely absorbs all the flavours.
Make sure to cook it on a low flame for good 40-45 minutes to finally devour a signature Chettinad Pepper Chicken.
Once it is finely cooked, garnish it with coriander and serve it hot.
Full of freshly ground pepper, the choicest spices and the soothing softness of chicken, this Chettinad Chicken Curry is a must-try for every foodie.
In that name, prepare it soon and let me know how it turns out? What say?
Pro Tips by Neha
Dry roast the ingredients to make the masala powder until they are nicely browned and fragrant.
Do this on medium-low heat to release all the flavors.
Adjust the spice level according to your taste. You can increase or decrease the number of green chillies and red chilli powder.
After adding the chicken, fry it on high heat for 3-4 minutes. this will help to lock the juices inside the chicken.
Use chicken with bones for more flavor.
You can also use freshly grated coconut in place of dry one. Just roast it nicely until browned.
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Step By Step Recipe
Dry roast all the ingredients in a pan till they are slightly browned and fragrant. Remove the pan from heat and cool.
Grind the ingredients in a blender to make a coarse powder. Keep aside.
Heat oil in a pan. When the oil is hot, add bay leaves and mustard seeds. Let the seeds crackle.
Add onion and green chilies and fry till onion turns pinkish brown.
Add curry leaves.
Now add the chicken and fry on high heat for 3-4 minutes.
Add the masala powder, tomato, salt, red chilli powder and turmeric powder along with a cup of water. Cover the pan and let the chicken cook for 45-50 minutes on low heat.
Recipe Card
Chettinad Pepper Chicken Recipe
Ingredients
To grind into a powder
- 1 teaspoon Cumin Seeds
- 2 tablespoon Coriander Seeds
- 4-5 Dry Red Chillies
- 3 teaspoon Black Peppercorns
- 2 inch Cinnamon
- 3-4 Green Cardamom
- 1 teaspoon Fennel Seeds
- ¼ cup Dry Coconut (Grated)
- 2 inch Ginger (Chopped)
- 10-12 cloves Garlic
For the curry
- 4 tablespoon Vegetable Oil
- 2 Bay Leaves
- 1 teaspoon Mustard Seeds
- 2 cups Onion (Chopped)
- 1 teaspoon Green Chilli (Chopped)
- 2-3 sprigs Curry Leaves
- 1 kg Chicken (Curry cut)
- 1 and ½ cup Tomato (Finely Chopped)
- Salt to taste
- 2 teaspoon Kashmiri Red Chilli Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Tamarind Paste
Instructions
To grind into a powder
- Dry roast all the ingredients in a pan till they are slightly browned and fragrant.
- Remove the pan from heat and let the ingredients cool.
- Grind the ingredients in a blender to make a coarse powder.
- Keep aside.
To make the curry
- Heat oil in a pan.
- When the oil is hot, add bay leaves and mustard seeds.
- Let the seeds crackle.
- Add onion and green chilies and fry till onion turns slightly brown.
- Add curry leaves and fry for a minute.
- Now add the chicken and fry on high heat for 3-4 minutes.
- Add the masala powder, tomato, salt, red chilli powder and turmeric powder along with a cup of water.
- Cover the pan and let the chicken cook for 45-50 minutes on low heat.
- Keep stirring in between.
- Add tamarind paste and cook for 2-3 minutes.
- Garnish with fresh coriander.
- Serve hot with roti or rice.
Notes
Nutrition
Lynda Lim
Absolutely delicious !!! thank you very much for sharing this yummy recipe 😁
Christine Fernandes
I tried the recipe and the preparation was too delicious. Thank you for sharing your wonderful recipe.
Neha Mathur
Thanks 🙂
Christine Fernandes
What’s the quantity of the chicken
Neha Mathur
Hi Christine, it’s mentioned in the recipe card. It’s 1 kg chicken.
Christine Fernandes
Thank you. I overlooked it.
Neha Mathur
No worries 🙂
Naaz Taskeen
Yep I made it was awesome taste thanks for sharing
Neha Mathur
Thanks 🙂
Sahani Shirodkar
You haven’t mentioned when to add salt…
Neha Mathur
It is mentioned. Just go through it once again.
Jules
Hi Neha , I’ve just made the masala mix ingredients but it’s more of a paste and not a dry mix because of the garlic and ginger ?? Is this right ?
Many thanks Jules
Neha Mathur
Thant’s perfectly fine Jules.
Hema
Dear Neha,
Greetings from UK. First of all great blog.. you ability to simplify complex dishes makes me a huge fan of yours.
Can I ask you to check the following: under “what is chettinad”, paragraph 6, it is mentioned that that dry ingredients should be roasted on high heat and yet under ” tips to make best chettinad pepper chicken” it is mentioned that the ingredients should be roasted on low heat.
Best Wishes
Hema
Neha Mathur
Hi Hema, Thanks for appreciating my work. My apologies for the confusion. I have updated the recipe. You need to roast the spices on low heat.
Kirthi Gopal
Really sooooo goood thanks for sharing your fantastic recipes ☺️☺️
Neha Mathur
I am glad you like them 🙂
Mahitha
It’s a yummy receipe…My husband liked this and said that this was the best dish I cooked ever… Thank you Whiskaffair !!!
Neha Mathur
Thnx a lot for trying. I am so glad you guys loved the recipe 🙂
Vimi Chhabra
One of the easiest and tastiest chicken recipes.
Neha Mathur
Thnx 🙂
Mohammed
Really enjoyed making and tasting this recipe. It very different to any other kind of curry I have made. Many thanks.
Neha Mathur
Thnx for trying 🙂
preet
do we dry roast grated coconut as well?
Neha Mathur
Yes you have to 🙂
Silpa
Delicious recipe. Looking so yummy. You are not using ginger garlic paste right??
Neha Mathur
Thnx. No we are using fresh ginger and garlic in this one.
shaista
thanks for sharing it looks very yummm
Neha Mathur
I am so happy you liked it 🙂
Swetha Shenoy
At what point do you add the paste?
Neha Mathur
Hey. It’s mentioned in the recipe. Please have a look Thnx 🙂
Anna
You haven’t mentioned when to add the tamarind paste in the recipe.
Neha Mathur
Thnx for noticing Anna. I have updated the recipe.