Name: Chettinad Pepper Chicken Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Chicken, bone-in, cut into small pieces; 1½ tbsp Black Peppercorns, whole peppercorns, freshly ground; 1 tsp Fennel Seeds; 15 Shallots, small onions, finely chopped; 1 medium Tomato, finely chopped; 1 tbsp Ginger-Garlic Paste; 2 sprig Curry Leaves, generous amount; ½ tsp Ground Turmeric; 2½ tbsp Coconut Oil, essential for authentic flavor; 1 tsp Salt, to taste

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Spicy

Add to your week

Method

Coarsely crush or pound the whole black peppercorns and fennel seeds in a mortar and pestle. Set the fresh spice mix aside.
Heat coconut oil in a wide pan or wok (kadai). Add the fresh curry leaves and let them crackle.
Add the finely chopped shallots and sauté until they turn deeply golden brown and start caramelizing.
Stir in the ginger garlic paste and fry for a minute to remove the raw aroma.
Add the chopped tomato and turmeric powder. Cook until the tomatoes are completely mushy and blend into the oil.
Add the chicken pieces and salt. Toss the chicken well with the onion-tomato base on high heat for 5 minutes until the outside of the chicken is sealed.
5 min
Cover the pan and lower the heat. Let the chicken cook in its own juices for 15 minutes. (Do not add water).
15 min
Once the chicken is tender, remove the lid, turn the heat up slightly, and add the freshly pounded pepper and fennel mixture.
Stir-fry (bhuna) the chicken for the last 5 minutes until the masala dries up entirely and coats the chicken in a dark, peppery crust.
5 min

How to tell it's done

A semi-dry to dry dish featuring juicy chicken pieces encased in a dark, coarse, heavily peppered, spicy crust.

Getting it right

Tip

For the most intense Chettinad flavor, never use pre-packaged pepper powder. Crushing whole peppercorns right before adding them releases volatile oils that define this dish.

What to serve it with

Outstanding when served with steamed Rice and Rasam, or with hot flaky Parottas.

Cafe Style Mushroom Ghee Roast Gravy

Mushroom ghee roast cooks mushrooms in the Mangalorean ghee roast masala, sharp with tamarind and dried chilli.

45 minvegetarian

Champaran Mutton Handi

Champaran mutton handi seals goat meat in a clay pot with mustard oil and garlic and lets it cook in its own steam.

2 hr 30 minnon vegetarian

Chettinad Chicken Curry

Chettinad chicken curry is built on a dark roasted spice blend, hotter and more peppery than most South Indian curries.

1 hr 20 minnon vegetarian

Chettinad Egg Curry

Chettinad egg curry simmers boiled eggs in the dark roasted Chettinad spice blend.

40 mineggetarian

Chettinad Meen Kuzhambu

Meen kuzhambu is a Chettinad fish curry, sharp with tamarind and cooked in sesame oil with shallots.

1 hrpescatarian

Chettinad Mushroom Masala

Chettinad mushroom masala cooks mushrooms in freshly ground coconut and the region's dark roasted spices.

45 minvegan

Ingredients