mearl223 On October - 14 - 2009

Pepper Chicken Chettinaad

A thick dark spicy gravy from the Southern-Indian state of Tamil Nadu, boasting strong peppery notes & a rich coconut flavor.




PrepTime 10mins – CookTime 15mins – Serves 4





1 chicken cut to medium pieces
1 cup curd/ yogurt
4 tsp garlic-ginger paste
2 tbsp fresh coarsely ground peppercorns
few drops lime juice
cooking oil
3 large onions – finely chopped
2 ripe chopped tomatoes
1/2 tsp turmeric pwd
salt – to taste
2-3 whole dried red chilies (to taste)
2 sprigs of curry leaves
1 tsp mustard seeds
1/4 cup chopped coriander (garnish)
1/4 cup ginger juliennes (garnish)
1/4 cup dessicated / grated fresh coconut (garnish)

Cooking Instructions:

1. Marinade the chicken pieces in well-beaten curd, half the garlic-ginger paste, pepper & lime juice for upto 1 hr.

2. Heat oil in a non-stick thick bottom vessel, fry onions in it.

3. Add the remaining garlic-ginger paste & fry well again.

4. Add the tomatoes and stir fry till the oil separates.

5. Add turmeric & stir.

6. Add the chicken-marinade mixture & add salt to taste – toss well & fry for 5-6 minutes.

7. Add 1 cup of water, cover and cook till the chicken is cooked.

8. In a small tempering-pan, heat 2 tbsp oil & toss in the red chillies & curry leaves.

9. When chilies are turning dark, toss in the mustard seeds & when they stop spluttering, remove and pour at once over the chicken.

10. Garnish with ginger juliennes, chopped coriander & coconut and serve with rice or Malabari parottas.

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