Chicken Chettinad Pepper Masala | Step By Step Pic + Video | Chettinad Chicken Masala | Chicken Chettinad | Simple and Yummy Recipes

Chettinad Cuisine is one of the most aromatic and spiciest cuisines of India. And if there is one dish that people around India and the world know of Chettinad cuisine then it is this Chicken Chettinad Pepper Masala. Yes, it is a very popular recipe from the Chettinad region in Tamilnadu.

Chettinad food is very popular for its non-vegetarian dishes in Tamilnadu. Today I'm sharing this authentic Chettinad Chicken Curry recipe which is spicy, aromatic, and flavored with spices. This curry goes well with anything - plain rice, roti, chapati, ghee rice, parotta, dosa, etc.

Preparation time: 5 mins
Cooking time: 30 mins
Serves: 2

Ingredients

• 500 gms Chicken pieces
• 1 Onion, medium-sized, chopped finely
• 2 Tomatoes grind to a puree
• 1 Cinnamon stick
• 2 Cloves
• 2 Cardamom
•  A sprig of Curry leaves
• 1 ¼ cup of Water
• 2 tbsp Oil
• Salt as required

To Roast and grind

• 1 tsp Fennel seeds
• 2 tsp Pepper
• 4 dry Red Chillies
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 3 Garlic pods
• Small piece of Ginger
• ¼ tsp Turmeric powder

Method

• Dry roast the spices in a frying pan till fragrant and allow it cool. Then add to a grinder jar, to that add the garlic, ginger pieces1, turmeric powder. Grind this to a fine paste by adding little water and keep aside.

• Heat oil in a heavy-bottomed kadai / wok, when hot add the whole spices ( cinnamon, cardamom, and cloves ) and fry for a few seconds.

• Next add the onion, curry leaves and saute till the onion become light golden brown in color on medium heat.

• Add the tomato puree and mix well. Saute for 2 mins on medium heat.

• Then add the ground masala paste and mix well. Cook the mixture for 10 mins or till the oil separates from the masala in low flame.

• Add the chicken pieces and salt as required. Mix well and stir the chicken pieces to coat well with the masala paste. Cook for 3 mins on medium heat.

• Next, add water and mix well. Bring it to a boil on high heat. Cover and cook for 15-20 mins on low flame, stirring occasionally. Cook till the chicken is completely cooked. Serve hot with roti and rice.

💥 Step By Step pictures of how to make Chettinad Chicken at home
Dry roast the spices in a frying pan till fragrant and allow it cool and then add to a grinder jar. 
To that add the garlic, ginger pieces, turmeric powder. Grind this to a fine paste by adding little water and keep aside.
Heat oil in a heavy-bottomed Kadai / wok, when hot add the whole spices ( cinnamon, cardamom, and cloves ) and fry for a few seconds.
Next add the onion, curry leaves and saute till the onion become light golden brown in color on medium heat.
Add the tomato puree and mix well. Saute for 2 mins on medium heat.
Then add the ground masala paste and mix well. Cook the mixture for 10 mins or till the oil separates from the masala in low flame.
Add the chicken pieces and salt as required. Mix well and stir the chicken pieces to coat well with the masala paste. Cook for 3 mins on medium heat.
Next, add water and mix well. Bring it to a boil on high heat.
Cover and cook for 15-20 mins on low flame, stirring occasionally. Cook till the chicken is completely cooked. Serve hot with roti and rice.

Watch the making here