Chettinad Pepper Chicken

Chettinad Pepper Chicken is a traditional South Indian dish renowned for its bold and vibrant flavors, featuring a fiery blend of black pepper, dry red chilies, and aromatic spices. This spicy and aromatic chicken recipe from Tamil Nadu perfectly complements rice or flatbreads, making it an unforgettable main course.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 lbs chicken pieces

2 tbsp black peppercorns

5 dry red chilies

1 tbsp coriander seeds

1 tsp cumin seeds

1/2 tsp fennel seeds

3 cloves

2-inch cinnamon stick

1/2 tsp turmeric powder

1 large onion, chopped

4 cloves garlic

1-inch ginger, chopped

2 tbsp vegetable oil

10 curry leaves

Salt to taste

1/2 cup water

Chopped cilantro for garnish

Instructions

1. Dry roast the black peppercorns, dry red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, and cinnamon stick in a pan over medium heat until aromatic. Allow to cool.

2. Grind the roasted spices into a coarse powder using a spice grinder or mortar and pestle.

3. Heat oil in a large pan and saute the chopped onions until golden brown.

4. Add ginger and garlic, and saute until the raw smell disappears.

5. Add the chicken pieces and turmeric powder, and cook until the chicken is lightly browned.

6. Add the ground spice mixture, curry leaves, and salt, and mix well to coat the chicken evenly.

7. Pour in the water, cover the pan, and simmer on low heat for 20-25 minutes or until the chicken is cooked through and tender.

8. Uncover and let the sauce thicken to your desired consistency.

9. Garnish with chopped cilantro before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a pan over low heat until warmed through, adding a splash of water if necessary to maintain moisture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.