READY IN
30 mins
Pepper Chicken Chettinad Recipe

Pepper Chicken Chettinad

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Mamtha Sunil Kumar

Recipe by  

Pepper Chicken Chettinad is, as the name suggests, a dish with pepper being the dominant ingredient. Pepper Chicken Chettinad is from the southern tip of India from the state of Tamil Nadu, which is known for its earthy and spicy dishes. This is no exception!

Many recipes for Pepper Chicken Chettinad just use pepper for the hot taste. However, in this authentic chettinad preparation, the pepper flavour comes from a combination of chili and pepper. You'll notice that the crushed pepper is added at the end to retain its wonderful flavour. (As with any recipe with many ingredients, I suggest you do all the preparation work first and have all your ingredients to hand as you need them).

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Pepper Chicken Chettinad

If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2 - 3:
8 oz
chicken breasts
1 large
onion
2 tablespoons
vegetable oil
1 tablespoon
mustard seeds
1 tablespoon
cumin seeds
½ teaspoon
turmeric powder
1 teaspoon
ginger-garlic paste
10
curry leaves
3
green chilies
2
tomatoes
1 teaspoon
coriander powder
1 teaspoon
cumin powder
1 teaspoon
salt
1 teaspoon
freshly-ground black pepper
2 pods
cardamom
2 sticks
cinnamon
3
cloves
1 teaspoon
red chili powder
1 tablespoon
freshly chopped coriander leaves

 

How to Cook Pepper Chicken Chettinad

  1. Remove any skin from the chicken, cut it into large bite-size pieces then set it aside. Peel and slice the onion and roughly chop the tomatoes.
  2. Heat the oil in a large frying pan (skillet) and add the mustard seeds, cumin seeds, sliced onion, turmeric, ginger-garlic paste, curry leaves and green chilies. Mix together and sauté for 2-3 minutes over a medium heat. Add the tomatoes, coriander powder, cumin powder and salt and mix well. Allow to cook for 2-3 minutes, then stir in the cardamom, cinnamon, cloves and red chili powder and cook for several minutes until the raw smell of masala vanishes.
  3. Add in the chicken pieces, mix well, cover and cook over a low-medium heat for 10-15 minutes or until the chicken is cooked through. When the chicken is almost done, add the ground pepper into the mixture and mix well. Garnish with freshly chopped coriander leaves and serve hot with bread or steamed rice.

 
Mamtha Sunil Kumar MAMTHA SUNIL KUMAR'S HOT TIP:
You can also use lamb instead of chicken with the same recipe. Make sure you take the thigh meat of a lamb and cook to 30-40 minutes on low to medium heat before you add pepper.
 
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Reviews of Pepper Chicken Chettinad

Rating 4 out of 5 - Many cooks will make this recipe again December 05 2014
Cooked this yday and it had the real pepper chicken taste. It was simply marvelous. I'm crazy of chettinad cuisine and have been hunting in vain for the recipes until yday. Thanks a lot for the brilliant receipe. Pls post more:))
(4 reviews)
 

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