Apr 2, 2015

Chettinad Pepper Chicken Fry

As I told you before these days I am determined to try new variety and style when ever I am making Chicken. Today I am trying this Chettinad Pepper Chicken Fry, where Chicken is marinated  and cooked with lot of Crushed Black Peppercorns. Other Spices like Red Chili powder and garam masala etc are dormant in this recipe, but Black Pepper will dominate all other spices. You will be using almost 1/3 cup of whole pepper corns in this recipe, that is a LOT of Pepper. But Black Pepper got little unique taste along with it's spiciness ( i think slightly sweet), so unlike red chili powder it is not very SPICY.  It gives very special taste to this dish and tickles your tongue while making it spicy and at the same time making you say 'I want some more!'. Black Peppercorn is very interesting and unique spice, Poor Thing it didn't know then, this cute little hot pocket is the one reason behind India's Discovery to the Whole World. Today Kids were able to handle this spice very well and went for their seconds and Vj totally loved this dish What else I could ask, I am Super Happy! :-)
Another new Recipe added to my Chicken Recipe Collection! Here is the recipe for you, Enjoy!

Chicken - 2 lb ( or 1 kg) ( bone-in is preferred)
Black Pepper Whole - 1/3 cup
Oil - 1 Tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10
Onion - 1/2 cup ( chopped)
Green Chili - 3
Ginger Garlic Paste - 1 Tbsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Salt - 1 tsp

Salt - 1 tsp
Black Pepper Powder - 1 Tbsp
Lime Juice - 1 Tbsp
Turmeric Powder - 1/2 tsp

Preparatory Steps:
Crush the Black Peppercorns in the Mortar with hand Pastel. Pepper powder should be coarsely and rough textured. This is very critical step in this recipe.

How to Marinate:
Take the washed chicken in a medium bowl and add lime juice to it. Coat lime juice all over the chicken. Add salt, black pepper and turmeric powder to the bowl and rub it all over the chicken, so that salt and black pepper gets into chicken. Close the lid and leave it for 30 min. ( you can keep in refrigerator to expedite the marination process).


  1. Heat the non-stick pan and add Oil. Once the oil is hot, add cumin seeds and mustard seeds. As the mustard seeds splutter add curry leaves and chopped green chili. Saute them for 1 min. Now add thinly sliced onions to the pan. saute for 2 min. Now add the Ginger and Garlic paste to the onions and mix it well, until oil separates from onions. 
  2. Add 1/2 cup of water to the pan. Now add Coriander Powder, Cumin Powder, Red Chili Powder and Turmeric Powder. Mix well until the spices forms thick gravy along with onions. 
  3. Add marinated chicken to the Pan and coat well with spices. Saute for 5 min. 
  4. Add salt and add 1 Tbsp crushed black pepper to the pan. Keep on stir frying until Chicken coats with Black pepper powder. Close the lid and cook chicken for 15 min. 
  5. After 15 min, open the lid and saute for another 5 min, until all the gravy drys out leaving the chicken separate from each other. Now top with remaining crushed Black Pepper Powder ( told you that's LOT of black pepper) and some coriander leaves. Switch off the stove and serve immediately with warm rice. As this is Dry Fry, you can serve as it is as an Appetizer. 

Other Chicken Recipe you might crave for:

My eyes are on Chilli Chicken, comes next!
take care until we meet here


  1. i had tried this sometime back but a semi gravy version..love chettinadu recipes and this looks perfect for a starter:)



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