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Friday, 4 March 2016

Chettinad Pepper Chicken - South Indian Style


          Here is a spicy and a delicious Pepper Chicken Fry in the Chettinad Style. This region in the Southern State of Tamilnadu is quite popular for its fiery Non-Veg recipes. Obviously there are many versions to this traditional delicacy. But in this version of mine, I made it both spicy and tangy to balance the taste and flavour. Simply enjoy it with Plain steamed rice, plain Biryani or any form of Indian bread. Please check below a step by step guide with pictures to prepare it.







  • 500 gms. chicken on bones, cut into medium pieces
  • 2-3 tbsp. oil
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1 bay leaf
  • 3 onions, chopped
  • 1-2 sprigs curry leaves
  • 2 green chilies, slit
  • 2 tbsp. garlic-ginger paste
  • 1 tomato, chopped
  • 1 tsp. turmeric powder
  • 2 tbsp. coriander powder
  • 1 tbsp. cumin powder
  • 1 tbsp. garam masala powder
  • salt to taste
  • 2 tbsp. pepper powder, coarsely ground
  • juice of 1/2 lime
  • handful of coriander leaves, chopped
  • 1 tbsp. butter






          Heat oil in a pan and temper with bay leaf, cinnamon, cardamoms and cloves. Saute for a few seconds. Add the onion, curry leaves and green chilies. Fry till light brown.

          Add the tomatoes and cook till it is mashed. Now add the ginger-garlic paste and all the dry spices mixed with a little water. Fry till the oil separates.

          Add the chicken and mix everything well. Cover and cook on a low flame for 15-20 minutes or till it turns soft. Keep stirring at intervals and sprinkle water only if required.

          When done, add the pepper powder, coriander leaves, lime juice and butter. Give it a stir and serve with either jeera rice, plain Biryani, naan, tandori roti or just plain chapatti.




                        Heat oil in a pan and temper with bay leaf, cinnamon, cardamoms 
                        and cloves. Saute for a few seconds.



                          Add the onions, curry leaves and green chilies. Fry till light brown.



                             Add the tomatoes and fry till it is mashed.



                       Add the ginger-garlic paste & all dry spies mixed with a little water.
                       Fry till oil separates.




                           Add the chicken and mix well.




                          Cover and cook on a low flame for 15-20 minutes or till done.



                             Add the pepper powder, coriander leaves, lime juice followed....



                        .....by the butter. Mix well & serve with any form of rice or Indian bread.












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