Chettinad Dry Pepper Chicken | How to make Chettinad Dry Pepper Chicken

By Sonia Shringarpure  |  21st May 2016  |  
3.7 from 3 reviews Rate It!
  • Chettinad Dry Pepper Chicken, How to make Chettinad Dry Pepper Chicken
Chettinad Dry Pepper Chickenby Sonia Shringarpure
  • Prep Time

    30

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

475

3





Video for key ingredients

  • Sambhar Powder

About Chettinad Dry Pepper Chicken

A very popular fiery spicy Chicken from the land of Tamil Nadu.

Chettinad Dry Pepper Chicken, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Chettinad Dry Pepper Chicken is just mouth-watering. This amazing recipe is provided by Sonia Shringarpure. Be it kids or adults, no one can resist this delicious dish. How to make Chettinad Dry Pepper Chicken is a question which arises in people's mind quite often. So, this simple step by step Chettinad Dry Pepper Chicken recipe by Sonia Shringarpure. Chettinad Dry Pepper Chicken can even be tried by beginners. A few secret ingredients in Chettinad Dry Pepper Chicken just makes it the way it is served in restaurants. Chettinad Dry Pepper Chicken can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Chettinad Dry Pepper Chicken.

Chettinad Dry Pepper Chicken

Ingredients to make Chettinad Dry Pepper Chicken

  • Chicken 1 lb
  • 2 Onions sliced
  • 2 tbsp yogurt
  • 2 tsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 2 tsp Red Chili powder
  • Juice of 1 lemon
  • 1 tsp garam masala powder
  • 1 tbsp oil for marination
  • 1 tsp sambar powder
  • Salt to taste
  • 5 dry red chilies
  • 2 Bay Leaves
  • 1 tbsp Coriander Seeds
  • 1 tsp Fennel seeds
  • 1 tsp cumin seeds
  • 3 cloves
  • 12 Black Peppercorns
  • 1" cinnamon
  • 1 black cardamom
  • 1 tsp kasoori methi powder
  • 2-3 tbsp oil

How to make Chettinad Dry Pepper Chicken

  1. Marinate chicken with red chili powder, turmeric powder, ginger-garlic paste, lemon juice, salt, garam masala, oil and sambar powder for 1-2 hours or best overnight.
  2. Slice 2 onions and fry them till dark brown. Make paste of half the onions with yoghurt. Keep aside.
  3. Meanwhile, dry roast dry red chilies, bay leaf, coriander seeds, fennel seeds, cumin seeds, cloves, black peppercorns and grind coarsely (not fine powder).
  4. Heat oil in pan/kadhai. Once oil is heated, add bay leaf, cinnamon, black elaichi. Add the chicken and cook till masala leaves pan.
  5. Add half the fried onions and the onion-yogurt paste. Adjust salt and cook till chicken is done. Finally add kasoori methi powder and crushed black pepper.

Reviews for Chettinad Dry Pepper Chicken (3)

Savitha Gowdaa month ago

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Keerthana Raghuram4 months ago

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Debbie Franklin10 months ago

Very delicious, but you have not mentioned when to add the dry roasted masala.
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