Chettinad Pepper Chicken is a classic South Indian recipe, from the region of Chettinad. Chettinad cuisines use a variety of spices and the dishes are made with fresh ground masalas. Most of the dishes are eaten with rice and rice-based accompaniments such as dosas, appams, idiyappam, adais, and idlis.
In Chettinad food, major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chilies), sombu (fennel seed), pattai (cinnamon), lavangam (cloves), bay leaf, karumilagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek). So here we are going to use most of the spices specified. This Chettinad pepper chicken gets most of its flavor from the use of crushed black peppercorns and curry leaves, which adds heat to the chicken.The recipe is fairly easy to make, and can even be done all in one pan on the stove top. This dish can be had as an appetizer, starter or can be had as an accompaniment with rasam rice, chicken kurma or chicken biryani. Let us now see how to prepare this recipe.
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- 1/2 kg Chicken
- 2 Onions
- 1 Tomato
- 1 tbsp Ginger Garlic Paste
- 1 tsp Chili powder
- 1 tsp Coriander powder
- 2 tbsp Pepper powder
- 2 strand Curry leaves
- 1 tbsp Coriander leaves finely chopped
- salt to taste
- 2 tbsp oil
- 1 Bay Leaf
- 1 inch Cinnamon stick/Pattai
- 3 Clove/Lavangam
- 1 Cardamom/Elachi
- 1 tsp Fennel seed/Sombu
- 2 tbsp oil
- Wash chicken thoroughly using salt water, drain it completely and set aside. Finely chop onion and tomato. Heat a Kadai, add oil. Once oil gets heated add the ingredients one by one specified under " To temper". Let it crackle. Then add onion, curry leaves and saute till onion turns translucent. Then add ginger garlic paste and saute till raw smell goes.
- Now add tomato and saute till tomato becomes mushy. Then add chili powder, coriander powder and saute 2-3 minutes. Add washed chicken, salt to taste and mix it. Close the lid and cook for 15 minutes. No need to add any water. While closed and cooked chicken leaves the water and that water is enough to cook. Mix twice in between.
- Heat 2 tbsp of oil in a pan. Add pepper powder, curry leaves in oil and saute for a minute. Then add this to cooked chicken.
- Now dry roast the chicken for another 6-8 minutes till the oil separates and garnish with coriander leaves. Chettinad pepper chicken is ready.
- Add a generous amount of pepper powder and curry leaves which gives the unique taste.
- Don't add turmeric powder.
- You can even pressure cook chicken for a whistle after adding chicken and salt. Then transfer to Kadai and follow rest of the steps.
- If you want spicier, you can even add a split green chili along with the onion while sauteeing.
- Using the same method you can prepare mutton pepper fry, but you have to pressure cook mutton for 4-5 whistle.
You might also be interested in Chicken Gravy, Chicken Kothu Parotta, Easy Chicken Biryani.
Spicy and Peppery flavor Chettinad Pepper Chicken Fry is ready to relish.
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