🇮🇳 Indian

Pepper Chicken Chettinad Dry

Name: Pepper Chicken Chettinad Dry
Prep time: 33 min
Cook time: 33 min
Total time: 66 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; 10, halved Shallots; 1-2 tsp Red Chili Powder; 1 tsp Black Pepper

🇮🇳 Indian

Dry pepper chicken with curry-leaf crackle, the Tamil pepper chicken for rice plates. The Sunday-special format that every region does differently. Best with steamed rice and a cooling raita.

Prep 33 min Cook 33 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
Shallots10, halved
Red Chili Powder1-2 tsp
Black Pepper1 tsp

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
Stir the chicken and black pepper into the masala, cook five minutes till coated, then add water and simmer.
5
Cook till the chicken is tender and the gravy coats a spoon; finish with garam masala, kasuri methi and cilantro.

Chef's tip

The oil rising to the surface means the masala is done — trust it.

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Watch how it's made

Video: Chettinad Dry Pepper Chicken · on YouTube