Authentic Tamil Nadu Chettinad Pepper Chicken
A fiery and aromatic South Indian delicacy featuring tender chicken simmered in a freshly ground blend of black peppercorns, fennel, and shallots. Best paired with steamed rice or parotta.
55min
Total Time
4
Servings
Chettinad (Tamil Nadu)
Cuisine
Recipe
1
Dry roast the black peppercorns, fennel seeds, cumin seeds, and dry red chilies in a pan until fragrant, then grind them into a coarse powder.
2
Heat coconut oil in a heavy-bottomed pan and add a few curry leaves along with the chopped shallots.
3
Sauté the shallots until golden brown, then add the ginger-garlic paste and cook until the raw smell disappears.
4
Add the chopped tomatoes and cook until they turn mushy and oil begins to separate from the mixture.
5
Add the chicken pieces and turmeric powder, sautéing well on high heat for 5 minutes until the chicken changes color.
6
Stir in the freshly ground pepper-spice powder and salt, mixing thoroughly to coat the chicken.
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
Garnish with fresh coriander leaves and extra curry leaves, then serve hot.
Ingredients
500g chicken, bone-in and cut into pieces
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 teaspoon cumin seeds
3 dry red chilies
1 sprig curry leaves
1 cup small shallots, peeled and halved
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
2 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.