Chettinad Pepper Chicken
Spicy South Indian Chicken Curry
A fiery and aromatic chicken curry from the Chettinad region of South India, packed with bold flavors and spices.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Chicken Marinade
For the Spice Mix
For the Curry
Preparation
Marinating the Chicken
Combine ingredients
Mix chicken pieces with ginger-garlic paste, turmeric, lemon juice, and salt in a bowl.
Refrigerate
Cover and marinate in the refrigerator for at least 30 minutes.
Check marinade
Ensure the chicken is marinated evenly.
Preparing the Spice Mix
Roast spices
Dry roast black peppercorns, fennel seeds, cumin seeds, and coriander seeds in a pan until golden brown.
Don’t over-roast the spices as they can turn bitter.
Grind spices
Grind the roasted spices to a fine powder.
Set aside
Set aside the spice mix for adding to the curry.
Make the spice mix in advance for ease.
Cooking Process
Sauté Onions and Spices
Heat oil in a large pan, add onions, and sauté until golden brown. Add green chilies and curry leaves.
Cook Chicken
Add the marinated chicken pieces to the pan. Sear until they change color.
Add Tomatoes and Spice
Add chopped tomatoes and red chili powder, and cook until the tomatoes are soft. Stir in the spice mix and salt.
Plating & Serving
Chettinad Pepper Chicken
Chettinad Pepper Chicken
Serve
Serve hot with fresh coriander leaves sprinkled on top for an aromatic finish.
Chef’s Tip
Toast the spices well to release their full flavor.