Sunday, October 18, 2020

Chettinad Pepper Chicken


Chettinad Pepper Chicken

Pepper Chicken Chettinad is an exotic pepper chicken recipe that brings variety to your boring meals. Serve it with hot rice or roast for a hearty meal.


  • 3 cloves of garlic
  • 1 tablespoon of black pepper
  • 1 tablespoon of chopped ginger
  • 400 g (14 oz) chicken thigh
  • 1 teaspoon of cumin seeds
  • 1 tablespoon of coriander seeds
  • 1 teaspoon of fennel seeds
  • 2 teaspoons of sugar
  • 2 tablespoons of cooking oil
  • 1/2 teaspoon of salt
  • 1 teaspoon of ground turmeric
  • 125 ml (1/2 cup) water
  • 2 tablespoons of ghee
  • 1 tablespoon of black onion seeds
  • 50 g (1/3 cup) shallot
  • 1 tablespoon of dried fenugreek leaves
  • 1/2 teaspoon Kashmiri chili powder


First, cut the chicken thighs into small pieces.

Then, cut the shallots as thinly as possible.

Crush the garlic cloves.

Add black pepper, cilantro, cumin, fennel and onion seeds to a dry pan then grill for 5 minutes until they become fragrant.

Grind the toasted seeds in a spice grinder or pestle and mortar.

Then add the oil to this pan over medium heat.

Add the shallot and fenugreek leaves and sauté until golden, which should take about 10 minutes.

Add the chicken and stir for 2 minutes.

Add the garlic and ginger and cook for another 2 minutes.

Add the ground spices, salt, sugar, turmeric and Kashmiri pepper and stir.

Pour in the water and reduce the heat to medium-low and cook for 30 minutes.

Add more water if the water evaporates completely.

Add the ghee and stir just before serving.

Happy Cooking Time.