Chettinad Pepper Chicken
A fiery Tamil Nadu classic where freshly cracked black pepper does the heavy lifting instead of chilli powder. Coarse, dry-roasted spices and gingelly oil give it the deep, smoky heat that Chettinad kitchens are...
Instructions
- Dry-roast the peppercorns, coriander seeds, fennel, cumin and red chillies in a pan over low heat until fragrant, about 3 minutes. Cool, then grind to a coarse powder.
- Heat the gingelly oil in a heavy pan. Add one sprig of curry leaves and let it splutter.
- Add the sliced shallots and fry until deep golden brown, about 8 minutes. This is where the flavour comes from, so don't rush it.
- Stir in the ginger-garlic paste and cook until the raw smell disappears, about 2 minutes.
- Add the chopped tomato and turmeric. Cook until the tomato breaks down completely and oil separates at the edges.
- Add the chicken and salt. Toss to coat, then cook uncovered on high heat for 5 minutes to seal.
- Stir in the ground spice mix, add 1/4 cup water, cover and simmer on low for 15 minutes until the chicken is tender.
- Uncover and cook off any remaining liquid until the masala clings to the chicken. Finish with the second sprig of curry leaves and chopped coriander.
Notes
Don't substitute regular oil for the gingelly oil — it's the backbone of the dish's flavour. If you can't find shallots, red onion works, but you'll lose some sweetness. The pepper's heat mellows overnight, so this is even better the next day.
At a Glance
01
Roast
Dry-roast whole spices on low heat until fragrant, then grind coarse.
02
Fry
Brown the shallots slowly in gingelly oil until deep golden.
03
Simmer
Add chicken and masala, cover, and cook low for 15 minutes.
04
Finish
Reduce until the masala clings, then add curry leaves and coriander.
