Chettinad Chicken Pepper Fry Recipe
Chettinad Chicken Pepper Fry is an authentic South India Chicken celebrated for its traditional flavors. Made with 10 metric-measured ingredients (including Chicken (Curry cut), Black Peppercorns (Freshly cracked), Fennel Seeds & Cumin, Shallots / Sambar Onions, Curry Leaves), this recipe takes approximately 25 mins to prepare and serves 4. On Shopvora, you can scale servings and order all ingredients in one click directly to your Swiggy Instamart cart for 10-15 minute doorstep delivery.
Ingredients for Chettinad Chicken Pepper Fry
Complete culinary measure (10 items) · Scale servings or deselect pantry items in the cart panel
Dry roast black peppercorns, fennel seeds, cumin seeds, coriander seeds, and dry red chilies until intensely aromatic. Grind into fresh coarse Chettinad pepper masala.
Step-by-Step Instructions
Chef's Secrets & Pro Cooking Tips
Professional culinary techniques for restaurant-quality Chettinad Chicken Pepper Fry at home
Two-Stage Marination Magic
First marinate chicken with ginger-garlic paste, lemon juice, and salt for 20 minutes to tenderize the fibers. Then introduce spiced hung curd for rich, deep flavor penetration.
Brown the Onions (Bhunao Process)
Take your time browning the onions to a deep golden amber. The slow caramelization forms the foundational flavor base and rich color of authentic Indian meat gravies.
Simmer on Low Flame for Juicy Meat
Keep the heat on gentle low-medium once the liquid is added. Rapid boiling contracts muscle fibers and dries out poultry meat.
🥗Nutritional Breakdown
Estimated nutritional facts per serving (based on 4 servings)
* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.
Video Tutorial
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Frequently Asked Questions & Cooking Guide
Answers to common questions about preparing, storing, and customizing Chettinad Chicken Pepper Fry
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Ingredients
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Chicken (Curry cut)
800 g
Black Peppercorns (Freshly cracked)
2 tbsp
Fennel Seeds & Cumin
1 tbsp each
Shallots / Sambar Onions
1 cup (150 g)
Curry Leaves
3 sprigs
Coconut Oil
3 tbsp
Ginger Garlic Paste
2 tbsp
Dry Red Chilies
4 pieces
Turmeric & Coriander Powder
1 tsp each
Salt
1 tsp