Chettinad Dry Pepper Chicken Recipe
Chettinad cuisine is famous for its bold, aromatic flavors, and this Chettinad Dry Pepper Chicken Recipe is no exception. Rich in spices, with a sharp kick of black pepper, this dish is a tantalizing treat for anyone who loves deep, complex flavors. With its tantalizing blend of spices like cumin, coriander, fennel, and a generous dose of black pepper, this recipe will transport you to the South of India with every bite. This dry pepper chicken is perfect as an appetizer or can be paired with rice and rasam for a complete meal. Here’s how you can make this authentic Chettinad delight.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken | 500 grams |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Curry leaves | 2 sprigs |
| Ginger garlic paste | 1 tbsp |
| Turmeric powder | 1/2 tsp |
| Cumin powder | 1 tsp |
| Coriander powder | 1 tbsp |
| Fennel powder | 1 tsp |
| Black pepper powder | 2 1/2 tbsp |
| Salt | To taste |
| Water | As needed |
| Oil | As needed |
| Fresh coriander | For garnish |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Number of Servings | 4 servings |
Cuisine Type
| Cuisine | Chettinad |
|---|---|
| Course | Appetizer |
| Diet | High Protein, Non-Vegetarian |
Instructions
To prepare the Chettinad Dry Pepper Chicken, follow these easy steps that will bring the flavors of South India straight to your kitchen:
-
Prepare the Chicken:
Begin by washing the chicken thoroughly and cutting it into bite-sized pieces. In a bowl, add the turmeric powder, some water, and the chicken. Mix well and let it marinate for about 10 minutes. This step helps tenderize the chicken and gives it a subtle flavor infusion. After 10 minutes, discard the water and marinate the chicken with salt. Set the chicken aside for now. -
Cook the Onions:
Heat oil in a large frying pan or skillet over medium heat. Add the finely chopped onions and sauté them until they turn soft and translucent. This should take about 4-5 minutes. -
Add Ginger Garlic Paste:
Once the onions are soft, add the ginger garlic paste to the pan and cook for an additional 2 minutes, stirring occasionally, until the paste is fragrant and lightly browned. -
Cook the Curry Leaves and Tomatoes:
Add the fresh curry leaves to the pan and sauté for about 1 minute to release their flavor. Then, add the chopped tomatoes and cook them until they become soft and the oil begins to separate from the masala. This should take about 3-4 minutes. -
Cook the Chicken:
Now, add the marinated chicken pieces to the pan. Cook for 3-5 minutes, stirring occasionally, until the chicken is slightly browned on all sides. -
Add the Spices:
Sprinkle the cumin powder, fennel powder, coriander powder, and black pepper powder into the pan. Stir well to coat the chicken evenly with the spices. Let this cook for about 5 minutes, allowing the spices to blend into the chicken. -
Add Water and Simmer:
Pour in 1/4 cup of water to deglaze the pan and help create a slight gravy. Stir everything together and let it simmer for another 3-4 minutes until the chicken is cooked through and the flavors are well incorporated. -
Garnish and Serve:
Garnish the Chettinad Dry Pepper Chicken with freshly chopped coriander leaves for a fresh, herby flavor. Serve this flavorful dry pepper chicken with a side of steaming hot rice and tangy tomato rasam for a complete South Indian meal.
Tips and Variations:
- Adjusting Spice Level: The amount of black pepper in this recipe gives the dish its signature heat. If you prefer a milder dish, reduce the black pepper and replace it with a bit of red chili powder for a different flavor.
- For a richer taste: You can add a tablespoon of coconut milk or cream in the final step to give the dish a creamy texture.
- Serve it with: This Chettinad Dry Pepper Chicken pairs wonderfully with rice, dosa, or chapati.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 30 grams |
| Carbohydrates | 10 grams |
| Fats | 12 grams |
| Fiber | 3 grams |
| Sodium | 500 mg |
Chettinad Dry Pepper Chicken is not only a burst of flavors but also a protein-packed dish perfect for a wholesome meal. The combination of spices in this recipe makes it a standout, whether you’re serving it for a casual dinner or as an appetizer at a party. Enjoy the warmth and zest of Chettinad cooking with this delectable chicken recipe!
