🇮🇳 Indian

Chicken Chettinad Pepper Fry

Name: Chicken Chettinad Pepper Fry
Prep time: 30 min
Cook time: 48 min
Total time: 78 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; 2 sprigs Curry Leaves; 1-2 tsp Red Chili Powder; 1 tsp Black Pepper; 1 cup Grated Coconut

🇮🇳 Indian

Chettinad pepper chicken with roasted coconut masala, the fiercest chilli-free heat in Tamil Nadu. Slow-fried masala meets quick-cooking chicken — timing is everything. Serve with rice, rotis or buttered pav for the gravy.

Prep 30 min Cook 48 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
Curry Leaves2 sprigs
Red Chili Powder1-2 tsp
Black Pepper1 tsp
Grated Coconut1 cup

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Give the chicken a quick marinade — salt, turmeric, chili — so it is seasoned to the bone, not the surface.
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 grated coconut; 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 black pepper 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/30862

Watch how it's made

Video: Chettinad Pepper Chicken Masala | Pepper Chicken Dry | Chicken Recipe | Chettinad Recipe | Side dish · on YouTube