Authentic Chettinad Kozhi Pepper Roast
A fiery and aromatic poultry delicacy from Tamil Nadu, featuring tender chicken chunks roasted in a freshly ground black pepper and spice paste. This robust preparation offers an intense burst of authentic South Indian flavors.
60min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Dry roast black peppercorns, fennel seeds, cumin seeds, coriander seeds, dry red chilies, cinnamon, cloves, and cardamom on a low flame until fragrant, then grind them into a coarse powder.
2
Heat oil in a heavy-bottomed pan and sauté the curry leaves and finely chopped onions until golden brown.
3
Add the ginger-garlic paste and sauté until the raw aroma disappears.
4
Stir in the chopped tomatoes and turmeric powder, cooking until the tomatoes turn soft and oil begins to separate.
5
Add the chicken pieces and sauté well on high heat for 5 minutes until the chicken changes color.
6
Sprinkle the freshly ground spice powder and salt over the chicken, mixing thoroughly to coat every piece.
7
Cover the pan and let it cook on medium-low heat in its own juices until the chicken is tender and fully cooked.
8
Remove the lid and roast on high heat for another 3 to 5 minutes until the masala clings tightly to the chicken pieces.
9
Garnish with fresh coriander leaves and serve hot with steamed rice or parotta.
Ingredients
500g chicken, cut into bite-sized pieces
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon cumin seeds
2 tablespoons coriander seeds
3-4 dry red chilies
1 small cinnamon stick
2 cloves and 1 cardamom pod
2 tablespoons oil or ghee
2 medium onions, finely chopped
1 tablespoon ginger-garlic paste
2 sprigs fresh curry leaves
1 large tomato, chopped
1/2 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.