🇮🇳 Indian

Chettinad Pepper Chicken

Name: Chettinad Pepper Chicken
Prep time: 32 min
Cook time: 43 min
Total time: 75 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 3, finely sliced Onion; 2, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 tsp Black Peppercorns; 1-2 tsp Red Chili Powder; 1 tsp Star Anise; 1 cup Grated Coconut

🇮🇳 Indian

Chettinad's roast-spice chicken where black pepper leads and coconut follows. Deep masala, tender chicken and gravy built for mopping. Best with steamed rice and a cooling raita.

Prep 32 min Cook 43 min Serves 4 Medium

Ingredients

Chicken500 g, bone-in pieces
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Saltto taste
Onion3, finely sliced
Tomato2, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Black Peppercorns1 tsp
Red Chili Powder1-2 tsp
Star Anise1 tsp
Grated Coconut1 cup

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash and pat the chicken dry; marinate with salt, turmeric, chili powder and ginger garlic paste for at least 30 minutes.
2
Soften the onions down slowly with a pinch of salt till they turn the colour of dark honey.
3
Build the masala: paste, tomato, powders — cook until thick, glossy and clearly done.
4
Add the marinated chicken with the black peppercorns; sear on high for five minutes, then add hot water to come halfway and simmer covered.
5
Reduce to your preferred consistency, rest five minutes, and finish with the grated coconut and cilantro.

Chef's tip

Add the kasuri methi by crushing between your palms at the end.

Cook it with your pantry → Share this page: /dish/30518

Watch how it's made

Video: Chettinad Pepper Chicken · on YouTube