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pepper Chicken Chettinaad Recipe

pepper Chicken Chettinaad is a popular Indian Side dish
Author :
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Side dish Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Preparation Time :
1 hour
Servings :
Serves 6
Rated 4 based on 100 votes


  • 1 - Chicken, cut into medium pieces.
  • 1 cup - Curd/ yoghurt.
  • 4 tsp - Garlic-ginger paste.
  • 2 tbsp - Fresh coarsely ground peppercorns.
  • A few drops - Lime juice.
  • Cooking oil.
  • 3 - Large onions, finely chopped.
  • 2 - Ripe chopped tomatoes.
  • 1/2 tsp - Turmeric powder.
  • Salt to taste.
  • 2-3 - Whole, dried red chillies.
  • 2 - Sprigs of curry leaves.
  • 1/2 tsp - Mustard seeds.
  • For garnishing.
  • 1/4 cup each of- Chopped coriander, Ginger juliennes and desiccated/grated fresh coconut.
  • How to Make pepper Chicken Chettinaad:

    1. Marinate the chicken pieces in beaten curd, half the garlic-ginger paste, pepper and the lime juice for 60 mins.
    2. In the meanwhile, heat oil in a non-stick thick bottomed vessel and saute the onions until pink.
    3. Now add the remaining garlic-ginger paste to the onions fry well.
    4. Add the tomatoes and stir fry till the oil separates.
    5. Now add turmeric and stir.
    6. Add the marinated chicken, salt to taste, mix well and fry for 5-6 mins.
    7. Add 1 cup water, cover and cook until the chicken is tender.
    8. Heat 2 tbsp of oil in a small tempering-pan, saute the red chillies and curry leaves.
    9. Add the mustard seeds and when they splutter pour the mix over the chicken.
    10. Garnish with ginger juliennes, chopped fresh coriander /or grated or desiccated fresh coconut.
    11. Serve with rice or malabari parottas.


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