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.
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.
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.
Chettinad Pepper Chicken Recipe
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
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.