Thursday, August 30, 2012


Source of the recipe & acknowledgement:
It is needless to say about the speciality, a distinctive culinary style with judicious blend of spices, known as chettinad cuisine. It is now well known throughout the world for its fiery, deeply mouthwatering delectable taste. Here chicken cooked slowly in coconut milk, with all grinded spices, such as coriander, cumin, poppy seeds, black pepper, fennel, cardamom, cloves and cinnemon. If you want an authentic traditional chettinad chicken, don't be compromised with the spice ingredients, which are usually available in your kitchen. The origin of this chicken recipe is from Tamilnadu. It is my favorite chicken recipe due to its distinctive, flavorsome and heavenly punch.

20 OZ / 600 gm Chicken, cut in medium sized pieces
1 Medium Onion (chopped)
1 Bay Leaf
2 small Tomatoes (chopped)
1/2 tsp Turmeric powder
1 tsp Kashmiri Red Chilli Powder
1 sprig Curry Leaves
3/4 cup Coconut Milk
Salt to taste
3 tbsps Oil
1 tbsp fresh Lemon Juice

For Dry Grinding paste:
1/2 tsp Cumin seeds
1 tsp Fennel seeds
1 tbsp Coriander seeds
5 Dry Red Chilli
1/2 tsp Peppercorns
2 pods Cardamoms
2 Cloves
1" Cinnamon
1 sprig Curry Leaves

For Wet Grinding paste:
4 pods Garlic
1 tbsp Chopped Ginger
1 tsp Poppy seeds
2-3 Green Chillies
1 tsp Oil

Wash and clean the chicken pieces. Make it pat dry.

Dry roast all dry grinding ingredients for 3 minutes. Let it cool naturally. Dry grind all spices. Now marinate the chicken pieces with turmeric powder, kashmiri red chilli powder, grinded dry roasted powder, lemon juice and salt. Keep it refrigerate for 1-2 hours.
In the mean time, heat 1 tsp oil in a pan. Add garlic, chopped ginger, poppy seeds and green chillies. Fry for 3-4 minutes. Let it cool. Grind these ingredients with 2-3 tbsps of water. Set aside.
Heat 3 tbsps oil in a wok. Add bay leaf, onion and curry leaves in it. Fry till onion turns golden brown. Now add wet grinded paste in it.
Stir continuously for 4-5 minutes on medium heat.
Add tomato and little salt in it now.
Fry for another 4-5 minutes till tomato gets soft and leaves oil from the side of wok.
At this point add marinated chicken in it. Stir well for another 5 minutes, until they are nicely coated with the spices.
Cover and cook for another 5 minutes. Keep stirring occasionally. Add coconut milk with 1 cup of warm water in it. Covered and slow cook for another 10-15 minutes.
Open lid and combine together nicely. Oil leaves from the side of the wok. Switch off the heat now.
Chettinad pepper chicken is now ready to serve with steamed rice, pulao, biryani, roti, naan or dosas.

Linking to: Virtual Eid Potluck party @ My culinary adventures

Linking to: Pari's 'Only'-Recipes From The Royal Kitchens @ Divya's culinary journey

Linking to: "South Indian Cooking" SIC Series Event - # 1 @ Anu's Healthy Kitchen


  1. Tempting preparation...Love this with chapathis..yum..

  2. Delicious looking gravy...yum...

  3. Lovely hot and spicy chicken recipe........

  4. Slurp, mouthwatering here..Yummy chicken curry.

  5. Usually, I cook Chettinad pepper chicken (with lots of turmeric powder) during winter season, then partner it with a glass of hibiscus tea. Perfect menu after a long, tiring schedule. :)