Chettinad Dry Pepper Chicken Recipe

  • To begin making the Chettinad Dry Pepper Chicken Recipe, clean the chicken thoroughly and wash it well.

  • Place it in a bowl,  then add about 1/2 teaspoon of turmeric powder and water until chicken in fully immersed and let it sit for 10 minutes. 

  • After 10 minutes, drain the turmeric water and marinate with little salt. This step of washing chicken in turmeric water will reduce the smell in the chicken.

  • Heat oil in a kadai/wok on medium flame, add finely chopped onions and sauté till onions turn soft.

  • Once the onions are soft, add ginger garlic paste and cook till the raw smell of the paste is gone. Add curry leaves and mix well.

  • At this stage add finely chopped tomatoes and cook till tomatoes turn soft and mushy. This will take about 3-4 minutes. 

  • Now add the marinated chettinad chicken and let it cook for 3-5 minutes. Add all the spice powders- cumin powder, fennel seeds powder, coriander powder, crushed pepper or pepper powder and salt.

  • Mix the Chettinad Dry Pepper Chicken and cook for another 5 minutes. 

  • Now add about 1/4 cup water. Cover and cook till the Chettinad Dry Pepper Chicken is fully cooked and all water is evaporated. Once done, check the salt and spices and adjust accordingly.

  • Hot, spicy, flavourful Chettinad Dry Pepper Chicken is ready to be served.

  • Serve Chettinad Dry Pepper Chicken Recipe with Pickled onions as an appetizer. Or you could also serve it as a side dish to a meal along wit steamed rice and Milagu Rasam Recipe (Village Style Pepper Rasam).

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