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

By Sonia Shringarpure  |  21st May 2016  |  
4 from 5 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

678

5

Video for key ingredients

  • Sambhar Powder

About Chettinad Dry Pepper Chicken Recipe

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

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 (5)

Malathy Rajakumar3 months ago

Looks and tastes yummy..got authentic taste of Chettinad
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Bbarkha Kapoora year ago

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Savitha Gowdaa year ago

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Keerthana Raghurama year ago

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Debbie Franklin2 years ago

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