Chettinad Chicken Pepper Fry

Name: Chettinad Chicken Pepper Fry
Prep time: 20 min
Cook time: 25 min
Total time: 20 min
Yield: 4 servings
Cuisine: South India
Ingredients: 800 g Chicken (Curry cut); 2 tbsp Black Peppercorns (Freshly cracked); 1 tbsp each Fennel Seeds & Cumin; 1 cup (150 g) Shallots / Sambar Onions; 3 sprigs Curry Leaves; 3 tbsp Coconut Oil; 2 tbsp Ginger Garlic Paste; 4 pieces Dry Red Chilies; 1 tsp each Turmeric & Coriander Powder; 1 tsp Salt

Non-Veg📍South India🍽️Lunch & Dinner⏱️25 mins⚡Medium👥Serves 4Chicken

Ingredients for Chettinad Chicken Pepper Fry

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Chicken (Curry cut)

800 g

Black Peppercorns (Freshly cracked)

2 tbsp

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Fennel Seeds & Cumin

1 tbsp each

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Shallots / Sambar Onions

1 cup (150 g)

Curry Leaves

3 sprigs

Coconut Oil

3 tbsp

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Ginger Garlic Paste

2 tbsp

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Dry Red Chilies

4 pieces

Turmeric & Coriander Powder

1 tsp each

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Salt

1 tsp

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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

Dry roast black peppercorns, fennel seeds, cumin seeds, coriander seeds, and dry red chilies until intensely aromatic. Grind into fresh coarse Chettinad pepper masala.

Heat coconut oil in a heavy pan, add curry leaves and sliced shallots (sambar onions). Sauté until golden.

Add ginger-garlic paste and chicken pieces; sear on high heat for 5 minutes until chicken turns white.

Add turmeric powder, salt, and freshly ground pepper masala. Sauté until chicken is completely coated.

Add 1/2 cup water, cover with lid, and cook on medium flame for 15 minutes until chicken is tender.

Remove lid and roast on high flame for 5 minutes until all liquid evaporates into a dark, spicy, dry pepper roast. Garnish with crisp curry leaves.