Main Course · Dinner · Indian ·

Chettinad Pepper Chicken

Name: Chettinad Pepper Chicken
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 500g chicken, bone-in, skinless pieces; 1 tablespoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 tablespoon lemon juice; Salt, to taste; 2 teaspoons black peppercorns, freshly ground; 1 teaspoon fennel seeds; 1 tablespoon cumin seeds; 1 tablespoon coriander seeds; 2 tablespoons oil, preferably mustard or coconut; 1 large onion, finely sliced; 2 green chilies, slit; 10-12 curry leaves; 1 tomato, chopped; 1 teaspoon red chili powder; Salt, to taste; Fresh coriander leaves, for garnish

A fiery and aromatic chicken curry from the Chettinad region of South India, packed with bold flavors and spices.

4.8(0 reviews)

·By Troy·August 18, 2025

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chicken Marinade

For the Spice Mix

For the Curry

Nutrition

Per serving

Calories: 378 kcal
Protein: 29.2 g
Carbs: 7.7 g
Fat: 25.2 g
Fiber: 2.9 g

Whole recipe

Total

Calories: 1510 kcal
Protein: 116.7 g
Carbs: 30.8 g
Fat: 100.6 g
Fiber: 11.4 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g chicken bone-in, skinless pieces	1100	110	0	70	0
1 tablespoon ginger-garlic paste	15	0.5	3	0.1	0.3
1 teaspoon turmeric powder	8	0.3	1.4	0.2	0.5
1 tablespoon lemon juice	4	0.1	1.2	0	0.1
Salt to taste	0	0	0	0	0
2 teaspoons black peppercorns freshly ground	13	0.5	3	0.1	1.2
1 teaspoon fennel seeds	7	0.3	1	0.4	0.8
1 tablespoon cumin seeds	22	1.1	2.7	1.3	1.4
1 tablespoon coriander seeds	15	0.7	2.7	0.9	1.1
2 tablespoons oil preferably mustard or coconut	240	0	0	27	0
1 large onion finely sliced	44	1.2	10	0.1	1.9
2 green chilies slit	12	0.5	2.6	0.2	1.2
10-12 curry leaves	1	0	0.1	0	0
1 tomato chopped	22	1.1	4.8	0.2	1.5
1 teaspoon red chili powder	6	0.3	1.1	0.3	1.4
Salt to taste	0	0	0	0	0
Fresh coriander leaves for garnish	1	0.1	0.2	0	0.1

These values are estimates and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Chicken

1
Combine ingredients
Mix chicken pieces with ginger-garlic paste, turmeric, lemon juice, and salt in a bowl.
2
Refrigerate
Cover and marinate in the refrigerator for at least 30 minutes.
3
Check marinade
Ensure the chicken is marinated evenly.

Preparing the Spice Mix

1
Roast spices
Dry roast black peppercorns, fennel seeds, cumin seeds, and coriander seeds in a pan until golden brown.
Tip: Don’t over-roast the spices as they can turn bitter.
2
Grind spices
Grind the roasted spices to a fine powder.
3
Set aside
Set aside the spice mix for adding to the curry.
Tip: Make the spice mix in advance for ease.

How to Make Chettinad Pepper Chicken

Total time: 2 h · Yields 4 servings

1
Sauté Onions and Spices
Heat oil in a large pan, add onions, and sauté until golden brown. Add green chilies and curry leaves.
2
Cook Chicken
Add the marinated chicken pieces to the pan. Sear until they change color.
3
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.

Chef's Tips

Frequently asked questions

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Preparation

Marinating the Chicken

Combine ingredients

Refrigerate

Check marinade

Preparing the Spice Mix

Roast spices

Grind spices

Set aside

How to Make Chettinad Pepper Chicken

Sauté Onions and Spices

Cook Chicken

Add Tomatoes and Spice

Chef's Tips

Frequently asked questions

Explore more from TastyFood