pepper Chicken Chettinaad

Recipe by
Total Time:
1.5 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 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

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