CHETTINAD PEPPER CHICKEN

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Chettinad Black Pepper Chicken

A fiery, aromatic South Indian dry-style chicken dish featuring the bold heat of peppercorns and the richness of toasted coconut.

The Ingredients

The Signature Masala (For Grinding):

  • 3 tsp Black peppercorns (the star of the dish)

  • 2 tbsp Coriander seeds

  • 1 tsp Cumin seeds

  • 1 tsp Fennel seeds

  • 5 Dried red chilies

  • 10 Cloves

  • 2 inch Cinnamon stick

  • 3 to 4 Green cardamom pods

  • 1/4 cup Shredded coconut

  • 2 inch Ginger (freshly chopped)

The Gravy Base:

  • 1 kg Chicken (bone-in preferred for better flavor)

  • 4 tbsp Oil

  • 2 Bay leaves

  • 1 tsp Mustard seeds

  • 2 cups Onion (finely chopped)

  • 2 Green chilies (slit)

  • 1 sprig Curry leaves

  • 1 1/2 cups Tomato (chopped)

  • 2 tsp Kashmiri chili powder (for rich color)

  • 1 tsp Turmeric powder

  • 2 tsp Tamarind paste

  • Salt (to taste)

Preparation Steps

1. Roast and Grind the Masala

In a heavy-bottomed pan over low heat, dry roast the peppercorns, coriander seeds, cumin, fennel, dried chilies, cloves, cinnamon, cardamom, and shredded coconut. Stir continuously until the coconut turns golden and the spices release a nutty fragrance. Once cooled, add the chopped ginger and grind everything into a coarse powder. Set this potent mix aside.

2. Temper the Aromatics

Heat 4 tablespoons of oil in a large pan or wok. Once shimmering, add the mustard seeds and bay leaves. As soon as the mustard seeds begin to crackle, add the chopped onions and green chilies. Sauté until the onions develop a golden-brown hue.

3. Sear the Chicken

Toss in the fresh curry leaves and fry for one minute. Increase the heat to high, add the chicken pieces, and sear for 3 minutes, stirring frequently to lock in the moisture and brown the edges.

4. Slow Cook to Perfection

Add your freshly ground masala powder, chopped tomatoes, turmeric, Kashmiri chili powder, salt, and 1 cup of water. Stir well to coat every piece of chicken. Cover the pan with a tight lid and reduce the heat to low. Let it slow-cook for 45 minutes.

Tip: Open the lid occasionally to stir, ensuring the spices don't stick to the bottom.

5. The Final Tang

Once the chicken is tender and the oil starts to separate, stir in the tamarind paste. Cook uncovered for another 3 minutes to allow the tanginess to balance the intense heat of the pepper.

Serving Suggestion

Serve this robust pepper chicken steaming hot with ghee rice, parotta, or soft chapatis.

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