Chettinad Pepper Chicken | How to make Chettinad Pepper Chicken

By Swathi Joshnaa Sathish  |  11th Apr 2018  |  
5 from 1 review Rate It!
  • Chettinad Pepper Chicken, How to make Chettinad Pepper Chicken
Chettinad Pepper Chickenby Swathi Joshnaa Sathish
  • Prep Time

    40

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

3

1

About Chettinad Pepper Chicken Recipe

Chettinad cuisine is known for its unique ,flavourful dishes . Most of the Chettinad recipes are undoubtedly healthy . Chettinad Pepper Chicken is one such healthy , delicious , aromatic dish which kicks away cold , flu and congestion related health issues . Perfect food for winter.

Chettinad Pepper Chicken

Ingredients to make Chettinad Pepper Chicken

  • chicken washed , cleaned and pat dried 1/4 kilogram
  • Red chillies 4
  • pepper corns 1 teaspoon
  • cinnamon stick small 2 sticks
  • cloves 4
  • Green cardamom pods 3
  • garlic pods 7
  • Ginger garlic paste 1 teaspoon
  • onion medium sized 1 finely sliced
  • shallots chopped 10
  • turmeric powder 1/2 teaspoon
  • coriander powder 1/2 teaspoon
  • Freshly ground / crushed black pepper powder 5 teaspoons
  • Sesame oil 3 tablespoons
  • salt 1.5 teaspoons
  • curry leaves fistful
  • coriander leaves fistful finely chopped
  • water to sprinkle 1/4 glass .

How to make Chettinad Pepper Chicken

  1. In a pan , heat 2 tablespoons sesame oil .
  2. Add the whole spices like cinnamon , cloves , cardamom pods , pepper corns .
  3. Add Red chillies and fry for 20 seconds .
  4. Add 1/2 of the curry leaves and reserve the rest for garnishing .
  5. Add sliced onions .
  6. Add chopped shallots .
  7. Sauté the onions till slight brown .
  8. Add garlic pods .
  9. Add a teaspoon of ginger garlic paste . Sauté till the raw smell leaves .
  10. Add the chicken pieces and sauté for few minutes till chicken turns pale .
  11. At this stage , add turmeric powder .
  12. Add coriander powder .
  13. Mix all together . Coat the chicken pieces with the masala . Keep stirring till masala coats well .
  14. Sprinkle little water and cover the pan .
  15. Don’t add too much water . Chicken would lost its natural juices and tenderness .
  16. Chicken should cook up in oil and it’s own juices than adding external water . So be very careful in adding water . Just sprinkle now and then .
  17. Let the chicken cook for 10 minutes .
  18. Uncover the pan . Toss the chicken . Add salt .
  19. By now , the chicken would have cooked tender .
  20. Add pepper powder .
  21. In high flame , keep tossing the chicken in the oil that is released . Do this till the consistency turns to semi dry or dry as you prefer .
  22. Pepper dominates and every piece is perfectly coated by pepper . There , it’s done .
  23. Remove from the heat .
  24. Pour a tablespoon of sesame oil on top of the chicken .
  25. Give a quick toss .
  26. Garnish with coriander leaves and curry leaves .
  27. Serve hot with steamed rice / with some mild soup .

My Tip:

Don’t add water . Just sprinkle when really needed . Water takes away the taste and tenderness of the chicken . To the maximum , use freshly powdered pepper powder for the best aroma , taste and health benefits .

Reviews for Chettinad Pepper Chicken (1)

Shelly Sharma6 months ago

I will surely try this.
Reply
Swathi Joshnaa Sathish
6 months ago
Thank you !