Chettinad Pepper Chicken Recipe | How to make Chettinad Pepper Chicken Recipe

By Chettinad Sarees  |  7th Mar 2016  |  
5.0 from 1 review Rate It!
  • Chettinad Pepper Chicken Recipe, How to make Chettinad Pepper Chicken Recipe
Chettinad Pepper Chicken Recipeby Chettinad Sarees
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About Chettinad Pepper Chicken Recipe Recipe

Chettinad Pepper Chicken is a very spicy and flavorful dish. I usually prepare my mother's version of pepper chicken which is less spicy and aromatic yet tastes best.

Chettinad Pepper Chicken Recipe

Ingredients to make Chettinad Pepper Chicken Recipe

  • chicken - 1/2 kg, curry cut pieces
  • peppercorns - 10, crushed to powder
  • salt - to taste
  • oil - 2 tbsp
  • To Temper: oil - 1 tbsp Mustard Seeds - 1 tsp Cumin Seeds - 2tsp Cardamom - 1, broken Cinnamon - 1 Cloves - 4 Bay Leaves - 1, crushed
  • cumin powder - 1 tsp
  • coriander powder - 1 tsp
  • ginger Garlic - 1 tbsp
  • green chillies - 2, finely chopped
  • turmeric powder - 1/2 tsp
  • tomatoes - 1, deseeded, finely cubed
  • red chilli powder - 1 tsp
  • onion - 1, big, finely chopped

How to make Chettinad Pepper Chicken Recipe

  1. Prepare the chicken and keep it aside. In a heavy bottomed non-stick pan, heat the oil and add the items under 'To Temper'. Once the aroma of spices start to release, add the onions and saute till they turn golden brown in colour.
  2. Add ginger-garlic paste, green chillies and turmeric powder. Saute for a minute. Add the tomatoes, red chilli powder, coriander powder and cumin powder. Then add in salt. Keep sauteeing on a low flame for 8-10 minutes till it starts to release oil.
  3. Add chicken and mix with the masalas. Just sprinkle water (2 tbsp) so it doesn't stick. The chicken releases water which will be sufficient for the chicken to cook. Cook the chicken covered for 5-10 minutes.
  4. Crush peppercorns freshly using a hand morter. Now, open and check the consistency of the chicken sauce.
  5. Add the crushed pepper powder and let it cook till the chicken sauce with pepper dries out.
  6. Garnish with fresh coriander leaves and serve.

My Tip:

Adjust the spice level as per your taste. The chicken sauce can be dried or turned off at that consistency, which goes well for chapathi. You can also pressure cook the chicken for 1 whistle and then add to the masala. For the colour, you can actually skip adding red chilli powder and add extra pepper powder.

Reviews for Chettinad Pepper Chicken Recipe (1)

Sukhmani Bedi2 years ago

Lovely! Would love to see a photo :)

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