Spicy Chettinad Pepper Chicken Masala
This Chettinad pepper chicken masala has the glorious flavor, outrageously delicious with simple and humble ingredients, You seriously will be AMAZED by the Chettinad flavors of the freshly ground spices!
This Chettinad pepper chicken recipe is the best Chettinad chicken recipe ever!
I tried this recipe from one our relative’s place, she is extremely skilled in cooking, she made it as a side dish for the roti, when I tasted it for the very first time..that was yummylicious… no words can explain how delicious it was! It was perfect and top-notch!
when I asked her for the recipe, she shared her recipe generously.
The Chettinad cuisine is famous for its spices and most of their recipes calls for freshly ground masala which makes the recipe ultimately flavourful.
What You'll Find in This Post (Show all)
Other chicken recipes: Madurai Kari dosa and Shallots Chicken Roast
What are the freshly ground ingredients in pepper chicken masala:
The staple spices of Chettinad cuisine used in this recipe are,
Pepper corns
Fennel and
Coconut
why this recipe works:
Super Easy: This recipe is super easy to make and everything under 30 mins!
Rich flavors– Flavours are not compensated in this pepper chicken masala recipe, the freshly ground masala makes this recipe absolutely lip smacking!
Taste the authentic flavors of Chettinad cuisine by making this pepper chicken masala because it is truly, heartily the flavors of Chettinad.
How to make Chettinad pepper chicken masala:
Tips to make better pepper chicken masala:
1.Get the tender chicken pieces for the juicer pepper chicken masala, also do not overcook the chicken that makes the chicken hard and rubbery.
2. Use gingelly oil for this recipe, that gives your Chettinad pepper chicken a unique and distinct flavor.
3. Roasting the peppercorns is an absolute must because that gives you the more aromatic flavor when we ground.
4. Prefer using freshly ground ginger garlic paste for more flavors.
5.Sauting the onion and tomato mixture well to a nice and soft
FAQS:
Can I use other meats for this recipe?
Yes, you can use mutton/lamb, instead of chicken. Pressure cook the mutton pieces for 5 to 6 whistles until its tender and well cooked before you add to the onion-tomato masala.
How do you serve Chettinad pepper chicken masala?
This Chettinad pepper chicken masala can be served with rice, roti, idli, dosa, appam, and idiyappam.
How long does the pepper chicken masala last?
Pepper chicken masala can last for 3 days in the refrigerator if properly stored in air-tight container.
Other chettinad recipes you would love to try:
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Chettinad pepper chicken Masala
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Description
This Chettinad pepper chicken masala has the glorious flavor, outrageously delicious with simple and humble ingredients, You seriously will be AMAZED by the Chettinad flavors of the freshly ground spices!
Ingredients
- 1/2 kg chicken
To grind
- 1 tbs peppercorns
- 1 tbs fennel seeds
- 1/4 cup coconut
To make pepper chicken masala
- 2 tbs gingerly oil
- 1 tsp fennel seeds
- 1 cup onions
- 1 tbsp ginger garlic paste
- 2 to matoes
- 1 tbs chili powder
- 1 tsp turmeric powder
- 1 tbsp coriander leaves
Instructions
- Heat up 1 tsp of oil, add peppercorns and let it sizzle just for few seconds. Turn off the heat.
- Take a blender to add coconut, fennel seeds, and peppercorns.
- Add 1/4 cup of water and grind to a very fine paste and keep aside, until we ready to add.
- In a deep saute pan, heat up gingerly oil, add fennel seeds. Let it sizzle.
- Add chopped onions
- Saute until the onions turn translucent.
- Add ginger garlic paste
- Keep sauteing for few more mins, till the raw smell of the ginger garlic paste leaves off.
- Add chopped tomatoes
- Cook the tomatoes, till they are nice and soft.
- Now, in goes the spice powder, add chili powder and turmeric powder. Saute for 5 mins.
- Add ground coconut paste, saute and cook for another 5 mins
- Add in washed chicken pieces, quickly mix well and saute the chicken pieces in masala for 5 mins. The chicken has to be completely coated with masala.
- Add 1/4 to 1/2 cup of water
- Cover and cook for 15 to 20 mins, till the chicken, is well cooked. You can see a thin layer of oil on the sides of the pan. Its time to turn off the heat.
- Sprinkle some chopped coriander leaves. Turn off the heat.
Notes
Tips to make better pepper chicken masala:
Get the tender chicken pieces for the juicer pepper chicken masala, also do not overcook the chicken that makes the chicken hard and rubbery.
Use gingerly oil for this recipe, that gives your Chettinad pepper chicken a unique and distinct flavor.
Roasting the peppercorns is an absolute must because that gives you the more aromatic flavor when we ground.
Prefer using freshly ground ginger garlic paste for more flavors.
Sauting the onion and tomato mixture well to a nice and .soft
- Category: gravy- nonveg, Non-vegetarian Gravy
- Cuisine: Indian, south Indian
