Skip to main content

Chettinad Pepper Chicken



Chettinad Pepper Chicken

Chettinad pepper chicken is a delicious,hot and spicy chicken. It has an aromatic spice blend which is unique in Chettinad dishes.It is a dry version which you can also make with gravy.This pepper chicken is a perfect accompaniment with rice,appam or chapathi.

Ingredients

Chicken-1 Kg
Shallots/Onion- finely chopped- 1 cup
Ginger garlic- finely chopped- 3 tbs
Tomato-finely chopped- 3 medium
Turmeric powder- 1/2 tsp
Chilly powder- 1 tsp
Coriander powder- 2 tsp
Pepper powder- 1 1/2 tsp
Cumin powder- 1/2 tsp
Fennel powder- 1/2 tsp

Curry leaves- 2 springs

For tempering
Mustard seeds- 1/2 tsp
Crushed garlic- 3 cloves
Cumin seeds- 1/3 tsp
Whole black pepper- a few
Bay leaf-1
Cinnamon- 1 inch thick- 2 pieces
Cardamon -3
Cloves- 4-5



Cut and clean chicken and keep aside. Finely chop onion and tomatoes and set aside.
Heat oil in a pan and add mustard seeds and when the splutter add the rest of the ingredients listed under 'to temper' and fry till there is a nice aroma.
Next add chopped shallots,curry leaves and a little salt and fry till shallots changes color. Add finely minced ginger garlic (or make a paste) and saute till all this turns slightly brown.
Add turmeric powder and the clean chicken and mix well.  Stir and continue cooking for around 3-4 minutes till the chicken changes color and outside gets slightly browned up.
Add coriander powder, chilli powder,pepper powder,fennel powder and cumin powder to the chicken and mix and coat well. Cover and cook the chicken in medium flame. No need to add water.the chicken will ooze water and will get cooked in its own juice. Cook for about 20 minutes or till the gravy thickens or if you like the dry version cook till the masala gets well coated on the chicken.

Try this
Hope you will all enjoy!

Comments

  1. Am drooling over here..looks inviting!!

    ReplyDelete
  2. Nice peppery chicken fry..Drool-worthy recipe :)

    ReplyDelete
  3. wow I like this dry fry pepper chicken, drooling!!!

    ReplyDelete
  4. wow how inviting is this chicken :) sure will try this chechi lovely clicks too

    ReplyDelete
  5. Restaurant style ! Looks great.

    ReplyDelete
  6. looks fantastic... delicious and flavourful...

    ReplyDelete
  7. yummy n delicious chicken...
    Maha

    ReplyDelete
  8. My hubby loves chettinad cuisine a lot.. This looks so tempting.. Will try this version sometime..

    ReplyDelete
  9. Very tempting and inviting..yummy

    ReplyDelete
  10. Yummy and tasty...
    http://recipe-excavator.blogpspot.com

    ReplyDelete
  11. Enatmmo,kothiyayaittu vayya.Drooling here..Super yummy spicy and what a nice presentation.Clean and tempting Dear..Pass me the plate.

    ReplyDelete
  12. Enatmmo,kothiyayaittu vayya.Drooling here..Super yummy spicy and what a nice presentation.Clean and tempting Dear..Pass me the plate.

    ReplyDelete
  13. woww..im drooling here...superb snap.....

    ReplyDelete
  14. Feel like digging into it right away...so scrumptious!!

    ReplyDelete
  15. you are tempting now with this beautiful click dear.. simply superb..

    ReplyDelete
  16. Chettinad dishes must be spicy and I luv this so much.

    ReplyDelete
  17. Hmm... very tempting yaar.. Congrauts!!

    ReplyDelete
  18. Looks super good Suja. Nice pictures !!

    ReplyDelete
  19. I love chettinad chicken and this looks wonderfully tasty.

    ReplyDelete
  20. Bookmarked , very nice preparation

    ReplyDelete
  21. OMG, seriously looking soooo yummy :)

    ReplyDelete
  22. Those chicken thighs looks absolutely irresistible,fingerlicking definitely.

    ReplyDelete
  23. hi suja , a very rich spicy recipe- looks very delicious- the aroma must be fantastic too

    ReplyDelete
  24. Too good..... Mouth watering recipe, Happy to follow you.

    ReplyDelete
  25. I want to grab this chicken from your site. it is soo inviting and delicious. Great Click.

    ReplyDelete
  26. Wow. Chicken looks very good. Happy Pongal dear !

    ReplyDelete
  27. Mouthwatering n spicy fry..looks tempting

    ReplyDelete
  28. Absolutely droolworthy preparation..hugs and smiles

    ReplyDelete
  29. I want to try it. Not the recipe, but the final product!

    ReplyDelete
  30. this is truly a must try recipe..just love to have this spicy chettinad chicken

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Mutton Fry

Mutton Fry (updated pic)

This is a recipe for delicious Kerala style mutton fried with a blend of exotic spices and regional flavors.It is simple and quick recipe and should admit that I loved this ever since I have tasted it. This is not deep fried as the name suggest,but is first cooked and then slightly pan fried.
Ingredients
   Mutton 1 1/2 lb

1) Shallots- 1 cup chopped
Ginger paste- 1 1/2 tsp
Garlic paste- 1 tsp
Pepper powder- 3/4 tsp
Garam masala- 3/4 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
salt to taste

2)  Onion finely chopped- 1/2 cup
Thinly sliced ginger- 1 tsp
Green chilly-1
Curry leaves- a few
Crushed dry red chilly- 1 tsp
Crushed fennel seeds- 3/4 tsp


Clean mutton and marinate it with all the ingredients listed under one (1) and keep aside for half an hour.Pressure cook the mutton with half cup of water in medium flame till four whistles and if there is excess gravy after you open the lid of the pressure cooker,continue cooking till all the water evaporates…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste



Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Stuffed Fish Fry

This is a delicious stuffed fish fry which is tangy and spicy.I was fascinated when I saw a stuffed Pomfret recipe. Usually there are different types of stuffing like sauteed prawns or crab meat. But here I used a tangy tomato and onion masala very similar to the Karimeen  pollichathu, that I posted earlier. You can use two fish fillets and make a  sandwich or slit through the fish very close to its bone and fill in the stuffing. Give this recipe a try,you will surely love this.

Fish - 2
Chilly powder- 1/2 tsp
Turmeric powder 1/3 tsp

Lemon juice- 1 tsp
Salt- to taste



For the masala gravy
Onion diced - 1
Tomatoes - 2 medium
Green chilly - 2
Curry leaves chopped- 2 springs
Ginger- garlic paste- 2-3 tsp
Chilly powder- 1/2 tsp
turmeric powder- a pinch
Garam Masala-  1/2 tsp
Vinegar - a few drops( optional) 
Coriander leaves
salt to taste
oil 

In order to prepare the masala heat oil in a pan and saute green chilly, ginger garlic paste, curry leaves till its raw flavor disappears. Add onions a…

Nadan Vaala Meen Curry/BeltFish Curry

Nadan Vaala Meen Curry
This is a nadan style fish curry. It is my grandmothers recipe. When ever she gets vaala meen/ribbon fish/belt fish she makes a similar curry . This is a varutharacha meen curry/roasted coconut gravy. You can also make it without roasting the masala. But the roasting gives a distinct aroma and enhances the taste of the curry. You can add regular tamarind as souring agent or fish tamarind/kudampuli. Try this you will surely love it.

Ingredients Vaala meen- 1 kg
Pearl onion- 2 cup (roughly chopped)
Dry Kashmiri red chilly-12-15
Coconut grated- 1 cup
Thondan mulaku/banana peppers-2
Ginger- 1/2 inch thick
Muringakka/drumstick- 10-12 pieces
Kudampuli/Malabar Tamarind- 3 pieces
(or tamarind lemon sized ball)
Turmeric powder-a pinch
Mustard- 1/2 tsp
Fenugreek seeds- 1/3 tsp
Curry leaves- 1 spring
oil and salt to taste



Clean the fish, sprinkle salt on a broad and a rub the fish  with salt. Rinse and cut into small pieces. Soak kudam puli/ Malabar tamarind in 1/2 cup wa…