Fiery Chettinad Pepper Chicken
A bold, aromatic chicken curry from the Chettinad region of Tamil Nadu, where freshly ground black pepper, star anise, and fennel seeds create a deeply fragrant sauce. The dry-roasted spice blend gives this dish its signature heat and complexity that builds with every bite.
Ingredients
- 1.5 lbs bone-in chicken pieces
- 2 tablespoons coconut oil
- 1 large onion, finely sliced
- 2 tomatoes, pureed
+ 12 more ingredients
Instructions
Dry roast the peppercorns, fennel seeds, dried red chilies, star anise, and cinnamon stick in a pan over medium heat for 2 minutes until fragrant. Let cool and grind to a coarse powder.
Heat coconut oil in a heavy-bottomed pan over medium-high heat. Add curry leaves and let them splutter for 10 seconds.
Add the sliced onions and saute until deep golden brown, about 8-10 minutes.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add turmeric and coriander powder, stir for 30 seconds, then pour in the tomato puree. Cook until the oil separates, about 5-6 minutes.
Add the chicken pieces and the freshly ground Chettinad spice blend. Toss well to coat every piece evenly.
Pour in 1/2 cup water, cover, and simmer on low heat for 25 minutes, stirring occasionally.
Stir in the coconut milk and cook uncovered for another 5 minutes until the sauce thickens and clings to the chicken.
Garnish with fresh cilantro and serve hot with steamed rice or parotta.
Nutrition Estimate
Per serving • Estimated by Blinner AI