Chettinad Chicken Recipe | Pepper Chicken Dry | South Indian
Chettinad Dry Pepper Chicken Recipe, is a simple stir fry chicken cooked with classic Chettinad flavours that can be served as an appetizer or a side dish along with rasam rice.
Chettinad Dry Pepper Chicken Recipe is very easy to make and tastes delicious.
Chettinad chicken recipes are very popular in almost all the restaurants in South India. Chettinad cuisine originates in Chettinad region of Tamil Nadu state in South India.
This cuisine is considered as one of the spiciest and the most aromatic in India. The cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food.
Serve Chettinad Pepper Chicken Recipe (Dry) with Pickled onions as an appetizer. Or you could also serve it as a side dish to a meal along wit steamed rice and Milagu Rasam Recipe (Village Style Pepper Rasam).
If you like this recipe, you can also try other similar recipes
10 M
30 M
40 M
4 Servings
Ingredients
-
To Marinate Chicken
- 500 grams Chicken , (chicken with bones gives better taste)
- 10 cloves Garlic
- 2 inch Ginger
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 Lemon , juice extracted For Chettinad Chicken
- 2 Onion , finely chopped
- 5 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 1 Tomato , finely chopped
- 2 sprig Curry leaves , roughly torn
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera) , roasted
- 1 teaspoon Fennel Powder , roasted
- 1 tablespoon Coriander Powder (Dhania) , roasted
- 2-1/2 tablespoon Black pepper powder
- Salt , to taste
- Oil , as required
- Water , as required
- Coriander (Dhania) Leaves , for garnish
How to make Chettinad Chicken Recipe | Pepper Chicken Dry | South Indian
To begin making the Chettinad Dry Pepper Chicken Recipe, clean the chicken thoroughly and wash it well.
First step is to marinate the chicken. Make a paste of the ginger and garlic by grinding in a mixer grinder or a pestle and mortar.
Into a large mixing now, add the chicken pieces along with bones, turmeric powder, ginger garlic paste, lemon juice and salt. Mix well to combine. Cover the pan, place it in the refrigerator and marinate the chicken for 30 minutes.
Heat oil in a kadai/wok on medium flame, add the chopped onions, ginger and garlic and sauté till onions turn soft and lightly brown.
Add curry leaves and stir well for a few seconds.
At this stage add finely chopped tomatoes and cook till tomatoes turn soft and mushy. This will take about 3-4 minutes.
Now add the marinated Chettinad Chicken and let it cook for 3-5 minutes. Add all the spice powders - cumin powder, fennel seeds powder, coriander powder, crushed pepper or pepper powder and salt.
Cover the pan and sprinkle a little water and cook the Chettinad Chicken until the chicken is tender.
Once done, check the salt and pepper and adjust accordingly and cook the Chettinad Pepper Chicken in the open for another couple of minutes to evaporate excess moisture.
Once done, turn off the heat and stir in the chopped coriander leaves.
Transfer the Chettinad Pepper Chicken to a serving bowl and serve hot.
Serve Chettinad Dry Pepper Chicken Recipe with Pickled onions as an appetizer. Or you could also serve it as a side dish to a meal along wit Steamed rice and Milagu Rasam Recipe for lunch or dinner.
