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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. So check for 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, tandoori roti or just plain chapatti.




                    Heat oil in a pan & temper with bay leaf, cinnamon, cardamoms & 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 spices 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.



                                It's done now.



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



                              ...by the butter. Mix well.




                   Serve with either jeera rice, plain Biryani, naan, tandoori roti or just plain 
                   chapatti.










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