Spicy Chettinad Pepper Chicken: A Flavorful South Indian Delight

Chettinad Dry Pepper Chicken Recipe

Embark on a culinary adventure with the vibrant flavors of Chettinad cuisine, a specialty of Tamil Nadu, India, known for its robust spices and aromatic dishes. The Chettinad Dry Pepper Chicken is a delightful recipe that brings together tender chicken pieces, fragrant spices, and a hint of heat from black pepper, making it a perfect appetizer or a side dish. This recipe captures the essence of traditional Chettinad cooking and is sure to tantalize your taste buds.

Ingredients

Nutritional Information (Per Serving)

Preparation Steps

1. Prepare the Chicken: Begin by cleaning the chicken thoroughly. Rinse it well under running water and place it in a bowl. Add about 1/2 teaspoon of turmeric powder and enough water to fully immerse the chicken. Allow it to sit for about 10 minutes. This method not only cleanses the chicken but also reduces any lingering odors. After 10 minutes, drain the turmeric water and marinate the chicken with a pinch of salt.

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2. Sauté the Aromatics: Heat a generous amount of sunflower oil in a kadai or wok over medium flame. Once the oil is hot, add the finely chopped onions. Sauté the onions until they turn soft and translucent, which usually takes around 4-5 minutes.

3. Incorporate Ginger Garlic Paste: Add the ginger garlic paste to the softened onions and cook for an additional 2-3 minutes until the raw smell of the paste dissipates. Stir in the curry leaves, allowing their aroma to infuse the oil.

4. Cook the Tomatoes: Introduce the finely chopped tomatoes to the pan. Cook them down until they become soft and mushy, which should take about 3-4 minutes.

5. Add the Chicken: Once the tomatoes are well-cooked, add the marinated chicken to the mixture. Let the chicken cook for 3-5 minutes, allowing it to absorb the flavors.

6. Spice It Up: Sprinkle in the roasted cumin powder, roasted fennel powder, coriander powder, black pepper powder, and salt. Mix everything thoroughly to ensure that the spices evenly coat the chicken.

7. Simmer and Cook: Pour in approximately 1/4 cup of water to help the chicken cook through. Cover the pan and let it simmer until the chicken is fully cooked and all the water evaporates, which should take around 10-15 minutes. Occasionally stir to prevent sticking.

8. Final Adjustments: After cooking, taste the dish and adjust the salt and spices according to your preference. The Chettinad Dry Pepper Chicken should be hot, spicy, and fragrant.

9. Garnish and Serve: Once done, garnish with fresh coriander leaves. Serve this tantalizing Chettinad Dry Pepper Chicken hot, ideally paired with pickled onions as a delightful appetizer. Alternatively, enjoy it as a flavorful side dish with steamed rice and Milagu Rasam, a traditional village-style pepper soup.

Serving Suggestions

This dish pairs wonderfully with:

• Steamed Rice: The simplicity of steamed rice complements the spicy flavors of the chicken.
• Milagu Rasam: A peppery and tangy soup that adds a refreshing contrast to the richness of the chicken.
• Pickled Onions: Their acidity cuts through the richness and adds a zingy flavor.

Cooking Tips

• Using Bone-In Chicken: Opt for chicken with bones, as it adds depth of flavor and keeps the meat juicy during cooking.
• Adjusting Spice Levels: If you prefer a milder dish, reduce the amount of black pepper powder or remove some of the spice blends.
• Fresh Spices: For the best flavor, use freshly roasted and ground spices.

Indulge in this delightful Chettinad Dry Pepper Chicken recipe and experience the authentic flavors of South Indian cuisine right in your home! Enjoy your culinary journey filled with warmth, spice, and love.