If you're looking for a dish that's packed with flavor and a little bit of heat, Chettinad Pepper Chicken is a must-try. This South Indian specialty is renowned for its bold spices and aromatic depth, making it a standout meal for those who enjoy a kick. Ready to spice up your dinner routine?
This recipe is all about the spices. Starting with black peppercorns, they are the star of the show, providing that signature heat and robust flavor. Dry red chilies add an additional layer of spice and smokiness. Coriander seeds introduce a citrusy note, while cumin seeds add earthiness. Fennel seeds offer a hint of sweetness to balance the heat. Cloves and cinnamon stick give warmth and complexity. Turmeric powder not only gives a golden hue but also adds a mild, earthy flavor. Onion, garlic, and ginger are the aromatic base that infuses the dish with depth. A touch of vegetable oil helps everything meld together, and curry leaves provide that unmistakable South Indian aroma. Finally, a sprinkle of salt enhances all these flavors, while cilantro adds a fresh finish.
This Chettinad Pepper Chicken pairs beautifully with steamed basmati rice or fluffy naan. For a complete Indian meal experience, serve it alongside a cooling cucumber raita or a simple green salad to balance the heat.
Start by dry roasting the spices: black peppercorns, dry red chilies, coriander seeds, cumin seeds, fennel seeds, cloves, and the cinnamon stick. Keep the heat medium and stir frequently until they become aromatic. This usually takes about 3-4 minutes. Once done, set them aside to cool. After cooling, grind these spices into a coarse powder using a spice grinder or a mortar and pestle.
In a large pan, heat vegetable oil over medium heat. Add the chopped onions and sauté them until they turn golden brown. This step is crucial for building the base flavor, so don't rush it!
Next, toss in the ginger and garlic. Sauté until their raw smell disappears. This should take about 1-2 minutes. Then, add the chicken pieces to the pan. Sprinkle in the turmeric powder and stir everything together, cooking until the chicken is lightly browned, about 5 minutes.
Now it's time to add your ground spice mixture, along with the curry leaves and salt. Mix well to coat the chicken evenly in all those wonderful spices. Pour in the water, cover the pan, and let it simmer on low heat for about 20-25 minutes. This will allow the chicken to become tender and soak up all the flavors.
Once the chicken is cooked through, uncover the pan and let the sauce thicken to your liking. This might take another 5-10 minutes. Finally, garnish with chopped cilantro before serving.
Share