Authentic Tamil Nadu Chettinad Pepper Chicken with Warm Malabar Parotta
Savor the fiery and aromatic flavors of Chettinad pepper chicken, slow-cooked in a freshly ground spice blend. Pair this robust dish with flaky, warm Malabar parotta for an unforgettable culinary experience.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the black peppercorns, fennel seeds, cumin seeds, and dried red chilies in a pan until fragrant, then grind them into a coarse powder.
2
Heat oil in a heavy-bottomed pan and add curry leaves and sliced onions, sautéing until golden brown.
3
Add the ginger-garlic paste and cook until the raw smell disappears.
4
Toss in the chopped tomatoes and cook until they turn soft and oil begins to separate from the mixture.
5
Add the chicken pieces along with turmeric powder and salt, sautéing well on high heat for 5 minutes.
6
Cover and let the chicken cook in its own juices over medium-low heat until tender.
7
Stir in the freshly ground pepper-fennel powder and mix thoroughly to coat the chicken pieces evenly.
8
Cook uncovered for another 5 minutes until the masala clings to the chicken and the oil surfaces.
9
Garnish with fresh coriander leaves and serve hot alongside warm Malabar parottas.
Ingredients
500g chicken, cut into bite-sized pieces
2 onions, finely sliced
2 tomatoes, chopped
1 tbsp ginger-garlic paste
2 tbsp black peppercorns
1 tbsp fennel seeds
1 tsp cumin seeds
2 dried red chilies
1 sprig curry leaves
1/2 tsp turmeric powder
2 tbsp sesame oil or coconut oil
Salt to taste
Fresh coriander leaves for garnishing
4 Malabar parottas for serving
*This AI-generated recipe may contain inaccuracies.