Chettinad Pepper Chicken Recipe

Chettinad cuisine

Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or Nagarathars as they call themselves, from the Chettinad region of Tamil Nadu state in South India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu repertoire. It uses a variety of spices and the dishes are made with fresh ground masalas. Chettiars also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. The Chettiars through their mercantile contacts with Burma, learnt to prepare a type of rice pudding made with sticky red rice.

A Non-vegetarian dish sample tray in Chettinad Hotel
Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. Some of the popular vegetarian dishes include idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi and athirasam. In Chettinad food, major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennel seed), pattai (cinnamon), lavangam (cloves), bay leaf, karu milagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).

Chettinad Pepper Chicken


Chicken Boneless-500gm
Curry leaves
Oil-4 Tablespoon
Mustard Seeds-1 Teaspoon
Fennel Seeds (Soump) – half teaspoon
Garlic Chopped-2 Teaspoons
Ginger Chopped-2 Teaspoons
Onions-2 Chopped
Tomatoes-2 Chopped

For the Masala Powder

Cumin(Jeera) Seeds-2 Teaspoons
Coriander Seeds-4 Teaspoons
Dry Red Chillies-4 Nos
Pepper Corns-4 Teaspoons
Cinnamon Stick-4 Small Piece


Making Masala Powder

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Dry Roast Cumin, coriander, red chilly, pepper, cinnamon and Cardamom in a Pan.
Once It Is Cooled Make a Coarse Powder in Blender.

Take a Pan and Heat It.
Add Oil.
Add Mustard Seeds and Fennel.
Let It Splutter.
Add the Ground Masala Powder and Saute It for 10 Seconds.
Once the Nice Aroma Starts Coming Add Ginger, garlic, onions, curry leaves and Saute Well.
Once Onion Becomes Soft Add Tomatoes and Fry for 3 Minutes in Medium Flame.
Add Chicken Pieces, add Salt and Mix Well the Masala and Chicken.
Masala Should Stick to the Chicken Pieces Properly.
Add Water and Allow to Boil.
Cover the Lid and Cook for 15 Minutes in Medium Flame.
Cook Till the Chicken Is Properly Cooked.
Once the Gravy Thickens Switch Off the Flame and Add Coriander Leaves.
Yummy Chettinad Pepper Chicken Is Ready to Serve.

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