Spicy Chettinad Pepper Chicken Masala

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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!

chettinad pepper chicken masala served in a white bowl, coriander leaves sprinkled on top with rice aside

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.

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:

pepper corns is being sizzled in small pan of oil
Heat up 1 tsp of oil, add pepper corns and let it sizzle just for few seconds.Turn off the heat.
coconut, fennel seeds and pepper corns are in blender jar
Take a blender add coconut, fennel seeds and pepper corns.
ground paste in blender jar
Add 1/4 cup of water and grind to a very fine paste and keep aside, until we ready to add.
fennel seeds are being sauted in oil in a deep frying pan
In a deep saute pan, heat up gingerly oil, add fennel seeds. Let it sizzle.
chopped onions are being added to deep frying pan
Add chopped onions
onions are being sauted in deep frying pan
Saute until the onions turns translucent.
ginger garlic paste is being added to the onions in deep frying pan
Add ginger garlic paste
onions are being well sauted in deep frying pan
Keep sauting for few more mins, till the raw smell of the ginger garlic paste leaves off.
chopped tomatoes are being added to onions sauted in frying pan
Add chopped tomatoes
onion and tomato are well sauted in deep frying pan
Cook the tomatoes, till they are nice and soft.
a bowl of chili powder and turmeric
Now, in goes the spice powder, add chilli powder and turmeric powder. Saute for 5 mins.
ground masala is being added to deep frying pan
Add ground coconut paste.
masala are well sauted in deep frying pan
saute and cook for another 5 mins
chicken is being added to saute pan
Add in washed chicken pieces, quickly mix well and saute the chicken pieces in masala for 5 mins.
chicken is well coated with masala in saute pan
The chicken has to be completely coated with masala.
chicken is being coated with masala in saute pan
Add 1/4 to 1/2 cup of water
pepper chicken masala is cooked in deep frying pan
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.
chopped coriender leaves are being sprinkled on top of curry in deep frying pan
Sprinkle some chopped coriander leaves. Turn off the heat.

close up shot of chettinad pepper chicken masala served in white bowl

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

pepper chicken masala is served in bowl with bowl of rice aside

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.

pepper chicken masala served in white bowl with chopped coriander leaves on top

Other chettinad recipes you would love to try:

Chettinad Chicken Chops

Chettinad Fish Fry Recipe

Chettinad Egg masala 

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Chettinad pepper chicken Masala


  • Author: Nithya Narasimhan
  • 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

Scale
  • 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

  1. Heat up 1 tsp of oil, add peppercorns and let it sizzle just for few seconds. Turn off the heat.
  2. Take a blender to add coconut, fennel seeds, and peppercorns.
  3. Add 1/4 cup of water and grind to a very fine paste and keep aside, until we ready to add.
  4. In a deep saute pan, heat up gingerly oil, add fennel seeds. Let it sizzle.
  5. Add chopped onions
  6. Saute until the onions turn translucent.
  7. Add ginger garlic paste
  8. Keep sauteing for few more mins, till the raw smell of the ginger garlic paste leaves off.
  9. Add chopped tomatoes
  10. Cook the tomatoes, till they are nice and soft.
  11. Now, in goes the spice powder, add chili powder and turmeric powder. Saute for 5 mins.
  12. Add ground coconut paste, saute and cook for another 5 mins
  13. 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.
  14. Add 1/4 to 1/2 cup of water
  15. 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.
  16. 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

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