Authentic Tamil Nadu Chettinad Kozhi Pepper Roast with Steamed Rice
Experience the fiery warmth of South India with this aromatic Chettinad chicken roast, featuring freshly ground whole spices and crushed black peppercorns. Perfectly paired with steaming hot rice for a comforting meal.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the black peppercorns, coriander seeds, fennel seeds, and dry red chilies on a low flame until fragrant, then grind them into a coarse powder.
2
Heat sesame oil in a heavy-bottomed pan and add fennel seeds and curry leaves, letting them splutter.
3
Add sliced onions and sauté until golden brown, then stir in the ginger garlic paste until the raw aroma disappears.
4
Add the chopped tomatoes and cook until they turn soft and oil separates from the masala.
5
Add the chicken pieces and turmeric powder, sautéing well on high heat for 5 minutes.
6
Sprinkle the freshly ground pepper-spice mixture and salt over the chicken, tossing thoroughly to coat every piece.
7
Cover and cook on medium-low heat until the chicken is tender and cooked through, stirring occasionally without adding extra water.
8
Uncover and roast on high heat for a few minutes until the masala clings tightly to the chicken pieces.
9
Garnish with fresh coriander leaves and serve hot with steamed rice.
Ingredients
500 grams chicken cut into bite-sized pieces
2 onions finely sliced
2 tomatoes chopped
2 tablespoons sesame oil
1 sprig curry leaves
1 tablespoon ginger garlic paste
1 teaspoon fennel seeds
2 tablespoons black peppercorns
1 tablespoon coriander seeds
4 dry red chilies
1 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.