Chettinad Pepper Chicken
A fiery and flavorful South Indian dish from the Chettinad region, known for its bold spices and robust black pepper flavor. This dish offers a perfect balance of heat and aromatic spices, making it an irresistible chicken curry.
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Ingredients
- 800 gramschicken (bone-in, skinless, cut into pieces)
- 2 tablespoonsblack peppercorns
- 1 teaspooncumin seeds
- 1 teaspoonfennel seeds
- 2 teaspoonscoriander seeds
- 3 piecesdry red chilies
- 1 inchcinnamon stick
- 4 piecescloves
- 3 piecesgreen cardamom pods
- 10 leavescurry leaves
- 2 mediumonion (finely chopped)
- 2 tablespoonsginger garlic paste
- 2 mediumtomato (chopped)
- 1 teaspoonturmeric powder
- 1 teaspoonred chili powder
- 1 ½ teaspoonssalt
- 3 tablespoonsoil (preferably sesame or vegetable)
- 1 cupwater
- 2 tablespoonsfresh coriander leaves (chopped for garnish)
optional
Instructions
Dry roast black peppercorns, cumin seeds, fennel seeds, coriander seeds, dry red chilies, cinnamon stick, cloves, and green cardamom in a pan over medium heat until aromatic and slightly browned, about 2-3 minutes. Remove from heat and let cool.
Once cooled, grind the roasted spices to a fine powder using a spice grinder or mortar and pestle.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add curry leaves and sauté for 30 seconds until fragrant.
Add finely chopped onions and cook until golden brown, about 8-10 minutes, stirring regularly to prevent burning.
Add ginger garlic paste and sauté for 2-3 minutes until the raw smell disappears.
Add chopped tomatoes and cook until soft and oil starts to separate from the masala, about 5-6 minutes.
Add turmeric powder, red chili powder, salt, and the freshly ground spice powder. Mix well to combine and cook for 2 minutes.
Add the chicken pieces to the pan. Stir to coat the chicken evenly with the masala mixture.
Cook the chicken on medium-high heat for about 5 minutes, stirring occasionally to prevent sticking.
Add 1 cup of water, bring to a boil, then reduce the heat to low, cover the pan, and let it simmer for 25-30 minutes or until the chicken is cooked through and tender.
Check seasoning and adjust salt or spice levels if needed. Remove from heat.
Garnish with freshly chopped coriander leaves if desired. Serve hot.
