Name: Chettinad Pepper Chicken recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 500 gms. chicken on bones, cut into medium pieces; 2-3 tbsp. oil; 1" cinnamon stick; 2-3 green cardamoms; 5-6 cloves; 3 onions, chopped; 1-2 sprig curry leaves; 2 green chilies, slit; 2 tbsp. ginger-garlic paste; 1 tomato, chopped; 2 tbsp. coriander powder; 1 tbsp. cumin powder; 1 tbsp. garam masala powder; salt to taste; 2 tbsp. pepper powder, coarsely grounded; juice of 1/2 lime; handful of coriander leaves, chopped; 1 tbsp. butter

ABOUT Chettinad Pepper Chicken RECIPE

Here is a spicy and a delicious Pepper Chicken Fry in the Chettinad Style. This region in the Southern State of Tamilnadu is quite popular for its fiery Non-Veg recipes. Obviously there are many versions to this traditional delicacy. But in this version of mine, I made it both spicy and tangy to balance the taste and flavour. Simply enjoy it with Plain steamed rice, plain Biryani or any form of Indian bread.

Ingredients Serving: 3

500 gms. chicken on bones, cut into medium pieces
2-3 tbsp. oil
1" cinnamon stick
2-3 green cardamoms
5-6 cloves
3 onions, chopped
1-2 sprig curry leaves
2 green chilies, slit
2 tbsp. ginger-garlic paste
1 tomato, chopped
2 tbsp. coriander powder
1 tbsp. cumin powder
1 tbsp. garam masala powder
salt to taste
2 tbsp. pepper powder, coarsely grounded
juice of 1/2 lime
handful of coriander leaves, chopped
1 tbsp. butter

Instructions

Heat oil in a pan and temper with cinnamon, cardamoms and cloves. Saute for a few seconds. Add the onion, curry leaves and green chilies. Fry till light brown.
Add the tomatoes and cook till it is mashed. Now add the ginger-garlic paste and all the dry spices mixed with a little water. Fry till the oil separates.
Add the chicken and mix everything well. Cover and cook on a low flame for 15-20 minutes or till it turns soft. Keep stirring at intervals and sprinkle water only if required.
When done, add the pepper powder, coriander leaves, lime juice and butter. Give it a stir and serve with either jeera rice, plain Biryani, naan, tandori roti or just plain chapatti.

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