Chettinad Pepper Chicken

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1.5lb - chicken, cut into medium-sized pieces
  • 3-4 cloves - garlic, roughly chopped
  • 4 tbsp - ginger, finely chopped
  • 2 - onions (medium), chopped
  • 3 - green chillies (lengthwise split into two)
  • 8-10 - curry leaves
  • 5 tbsp - oil
  • 2 tsp - coriander powder
  • 1/2 tsp - turmeric powder
  • 1/2 to 1 tsp - garam masala
  • Whole black pepper - a few
  • 1 tsp - black pepper powder (freshly ground pepper will bring better flavour)
  • Salt to taste

How to Make Chettinad Pepper Chicken

  • Heat oil in a large pan.
  • Add the onions, curry leaves, whole black pepper, and green chillies and saute for a while.
  • Then, add the ginger and garlic (mash them up together or you can use ginger-garlic paste instead) and fry for a few minutes.
  • Then, add the coriander powder, turmeric, garam masala, and salt, and mix well.
  • Add the chicken to the frying pan and mix well.
  • Add some water, and cover and cook over low-medium heat for 20 to 30 minutes or until the chicken is cooked through.
  • When the chicken is almost done, add ground pepper and mix well.
  • Consistency should be like gravy.
  • Goes well with rice and rotis.