Chettinad Pepper Chicken
Kozhi milagu varuval — chicken dry-fried with a generous amount of freshly cracked black pepper, fennel seeds, and curry leaves in sesame oil until the spices cling to every piece. One of Chettinad's most famous preparations: fiery, aromatic, completely dry.
Cuisines
Chettinad
Best for
Lunch
Dinner
Build a full meal around Chettinad Pepper Chicken
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Fennel Seed |
|
1 | Cinnamon stick |
|
3 | Clove |
|
2 | Bay Leaf |
|
2 medium | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 medium | Tomato , chopped |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
2 teaspoons | Black Pepper , freshly ground |
|
1 teaspoon | Salt |
|
1 cup | Water |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add fennel seeds, cinnamon stick, cloves, and bay leaves. Sauté until aromatic.
- 3 Add chopped onions and sauté until they turn golden brown.
- 4 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 5 Add chopped tomatoes and cook until they become soft and oil starts to separate.
- 6 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for another minute.
- 7 Add the chicken pieces and sauté until they are well coated with the masala.
- 8 Pour in the water, cover, and let it cook on low heat until the chicken is tender.
- 9 Once the chicken is cooked, add freshly ground black pepper and stir well.
- 10 Garnish with chopped coriander leaves and serve hot.
Tips
For an authentic taste, use freshly ground black pepper and adjust the spice level to your preference.