Authentic Chettinad Pepper Chicken Recipe
40 minutes
1262 reads
About Authentic Chettinad Pepper Chicken Recipe
Experience the fiery delight of Chettinad Pepper Chicken, a South Indian culinary gem. This recipe showcases the bold flavors of freshly ground peppercorns, creating a dish that's both invigorating and satisfying. Simple ingredients like fennel, cumin, and mustard seeds are roasted and ground for maximum aromatic impact.The magic lies in the perfectly balanced blend of spices, creating a fragrant and spicy experience. This quick and easy recipe is perfect for a weeknight dinner or a special occasion, bringing the vibrant tastes of Chettinad cuisine to your table.Prepare to be amazed by the depth of flavor in every bite. This Pepper Chicken recipe is a must-try for anyone who loves bold, aromatic, and spicy dishes.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Spices (Roast and Grind)
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 0.5 tsp Fennel Seeds saunf
- 1.5 tsp Peppercorns black
Meat & Aromatics
- 400 gm Chicken bone-in, skin-on thighs or a mix of thighs and drumsticks recommended
- 2 Onions finely chopped
- 1 Tomato finely chopped
- 2 tbsp Ginger-Garlic Paste
- 1 tbsp Oil vegetable or coconut oil
- 1 tsp Mustard Seeds rai
- 1 tsp Curry Leaves
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder adjust to your spice preference
Finishing Touches
- 0.5 tsp Garam Masala
- 1 tsp Coriander dhania, finely chopped
- 1.5 tsp Salt or to taste
- 3 tsp Peppercorns black, coarsely ground, for garnish
- Water as needed
Instructions
Prepare the Spice Blend
- Grind the cumin seeds, coriander seeds, fennel seeds, and 1.5 tsp black peppercorns into a fine powder using a spice grinder or mortar and pestle.
Sauté Aromatics
- Heat oil in a pan or pot over medium heat. Add mustard seeds, fennel seeds, and curry leaves; sauté until seeds splutter (about 30 seconds).
- Add the chopped onions and sauté until light golden brown. Stir in the ginger-garlic paste and sauté for another minute until fragrant.
Build the Flavor
- Add the turmeric powder and chili powder, and sauté for 2 minutes. Then, stir in the finely chopped tomato and cook until softened.
Simmer the Chicken
- Add the ground spice blend and salt. Stir well and add a little water (around 1/2 cup) to create a sauce. Bring to a simmer. Add the chicken, ensuring it's well coated in the sauce. Cover the pan and cook over low-medium heat for 10-12 minutes, or until the chicken is cooked through.
Final Touches
- Stir in the garam masala and continue cooking for another 5 minutes. Gently stir in the coarsely ground black peppercorns and fresh coriander leaves.
- Remove from heat and serve hot with rice or naan.
Recipe Notes
Expert Tips for Perfect Pepper Chicken
- For a deeper flavor, dry-roast the whole spices (cumin, coriander, fennel, peppercorns) in a pan before grinding. This enhances their aroma.
- Adjust the amount of chili powder to control the level of spiciness. Start with less and add more as needed.
- Don't overcook the chicken. Overcooked chicken will be dry and tough. Check for doneness by piercing the thickest part with a fork; the juices should run clear.
- For an extra layer of flavor, add a squeeze of lime juice at the end before serving.
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Recipe Nutrition
Calories: 900kcalCarbohydrates: 4gProtein: 1gFat: 100gSaturated Fat: 15gPolyunsaturated Fat: 25.5gMonounsaturated Fat: 51gSodium: 1140mgFiber: 1gSugar: 2g
Akum Raj Jamir
Articles: 153
4 Comments
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Looks so appetizing! Thank you for posting.
This is perfect! Can’t wait to taste it.
Looks so yummy! Excited to make it.
This looks so good! Appreciate the share.