Friday, June 7, 2013

Chettinad Pepper Chicken

Pepper and chicken go very well with each other.They give an exotic flavour and taste to the dish.I had been there to my parent's home last month for the vacation and thought I should try some non-vegetarian recipes..For the non-vegetarian recipes I always follow solai achi's blog..Similarly even this time I borrowed the recipe from her and tried it.It came out too well that I cannot describe..
It tasted nearly similar to that of Anjappar Restaurant's Pepper chicken..
Try out this for the forthcoming weekend and enjoy the spicy taste..
For the recipe please press READ MORE below..

1/2 kg of chicken
1 No of Big Onion(Finely chop it or mince it)
2 Nos of tomatoes(chopped finely)
1 Tsp of ginger garlic paste
2 Tbsp of Coriander powder
2 Tbsp of crushed pepper corns
1 Tbsp of Lemon Juice
For the marination of the chicken:
1 Tbsp of Chilli Powder
1 Tsp of ginger garlic paste
1 Tsp of Turmeric powder
2 Tbsp of curd
little amount of salt
For Tempering:
1-2 Tbsp of gingelly oil
3 nos. of 1 inch cinnamon
3 nos of Cardamom
4 nos of cloves
2 nos of Bay leaf
1 Tsp of fennel seeds
2 nos of dry Red chillies
A strand of curry leaves
 In chettinad style they don't marinate the chicken but the chicken that we get now a days gets cooked I had marinated the chicken..
Clean the chicken.Marinate it with turmeric powder,chilli powder,ginger garlic paste,curd and little salt.Let it get marinated for atleast 30 minutes.
Chop the onion very finely.U can also mince it in the mixie.If u want the dish to be in gravy consistency then add some more onions..
In a thick bottomed pan add oil and then add the items mentioned in "To Temper" list..U can use other oil too if u don't have gingelly oil.
U can use pressure cooker too for cooking but cooking it in a pan gives a nice taste
Then add chopped onions and saute it nicely
Add ginger garlic paste and saute it.Add tomato and saute it.
Let the mixture gets blended well.
Add coriander powder and saute it.Mix well.
Add little water(about 1/4 cup of water) to the coriander powder and make it to boil.let it boil in low flame.
Let the masal gets cooked and cook it till the oil comes out.
Then add marinated chicken, and saute it till the water in the chicken comes out.
The water in the chicken is enough for it to get cooked.
Add salt to the dish and mix well.
Close the dish and cook it in low flame.
When the chicken gets cooked switch off the flame.
finally add crushed pepper and mix well.
Add lemon juice mix it,garnish with coriander leaves and serve it.
Have it with sambar rice/curd rice.
  • Use only freshly ground peppercorns for the dish.It gives a nice taste.
  • U can add mint leaves too.
  • U can marinate it in the fridge for overnight too.
  • Don't use the breast piece chicken for this dish.Use the leg piece which will turn very juicy and soft .
  • Cooking in a pan will make the dish taste good than cooking in a pressure cooker.
  • U can grind the red chillies and then add too.
  • After adding pepper don't ignite the flame.It will give a bitter taste.
  • If u want it in the gravy form then add more onions to the mixture


  1. yummy... but i dont hear abt peppercorns.... vatz that pa?

    1. Hi Raji ..Tk u for passing by...the kuru Milagu/Milagu is referred as pepper corns..

  2. I have to agree on the pairing. Both, the chicken and pepper are great combo. Love the flavors.