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Pepper Chicken Chettinad

A fiery hot "dry" curry from the south of India, Chicken Chettinad is typified by its reliance on black pepper for both heat and flavour and is a real barnstormer!

Pepper Chicken Chettinad.

There are a whole host of Chicken Chettinad recipe on the web and I have no idea which is authentic, but I do know which sort of iteration is my favourite. Unsurprisingly it is this one!

While it may be true that there is a variety of iterations of Chicken Chettinad the common theme among them all is the importance and prevalence of black pepper.

I have mentioned numerous times how much I love black pepper, in fact I think it is the most underrated, or at least most taken for granted spice in the kitchen.

It is equally as capable of providing a punch of heat as any chili, as an example, it is the principle spice source in my Mulligatawny Soup, probably the spiciest recipe on my site!

A fiery hot "dry" curry from the south of India, Chicken Chettinad is typified by its reliance on black pepper for both heat and flavour and is a real barnstormer!

Black Pepper, Saint and Sinner…

I love black pepper, it is one of my favourite spices and one I even tried to grow myself without any success but avid gardeners may want to check out this how to grow pepper guide.

Undeniably black pepper can add so much to a dish but it can very much be overdone, or even on some occasions completely inappropriate in a dish. Like many people I grew up with salt and pepper on the table and it was typically put on dishes without even checking because that was just what happened.

If you liked this recipe, you should like this one too!  Indian Scotch Egg or Nargisi Kebab

Now I don’t even have salt and pepper to put on the table, it is all done during the cooking and throughout the cooking but it is an inexact science. I am a huge advocate of tasting food as you go and the majority of recipes contain no measurements for seasoning although unusually this Chicken Chettinad recipe does.

But seriously you have a spoon use it, double dip if you need to, but check your food as you are cooking and season as you go.

Most importantly if you think black pepper is too overpowering for a dish then do not use it, although whatever you do, do not try and skip the black pepper in this recipe!

A fiery hot "dry" curry from the south of India, Chicken Chettinad is typified by its reliance on black pepper for both heat and flavour and is a real barnstormer!
5 from 4 votes
A fiery hot "dry" curry from the south of India, Chicken Chettinad is typified by its reliance on black pepper for both heat and flavour and is a real barnstormer!
Pepper Chicken Chettinad
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

A fiery hot "dry" curry from the south of India, Chicken Chettinad is typified by its reliance on black pepper for both heat and flavour and is a real barnstormer!

Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 820 kcal
Author: Brian Jones
Ingredients
  • 500 g Chicken Thigh Boneless and skinless.
  • 50 g Shallot Very finely diced.
  • 3 Cloves Garlic Mashed.
  • 20 g Ginger Grated.
  • 2 Tbsp Cooking Oil Neutral.
  • 1 Tbsp Black Pepper
  • 1 Tbsp Coriander Seeds
  • 1 Tbsp Black Onion Seeds
  • 1 Tbsp Dried Fenugreek Leaves
  • 1 Tsp Ground Fennel
  • 1 Tsp Ground Cumin
  • 1 Tsp Kashmiri Chili Powder
  • 2 Tsp Sugar
  • 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Salt
  • 100 ml Water
Instructions
  1. Add the black pepper, coriander seeds and onions seeds to a dry pan and then toast for 5 minutes until they become fragrant.

  2. Afterwards take these seeds and blitz in a spice grinder.

  3. Then add the oil to this pan over a medium heat and when warm add the shallot and fenugreek leaves and fry until softened and golden (around 10 minutes).

  4. Add the chicken and stir for two minutes before adding the garlic and ginger and cooking on for a further 2 minutes.

  5. Add the spices, alongside the sugar and salt, this includes the spice blend we ground earlier cook for a further minute.

  6. Pour in the water and reduce the heat to medium low and allow to cook for 20 minutes until the chicken is cooked through, adding more water if required.

  7. Serve with rice and lots of chopped coriander.

A fiery hot

2018-04-17T17:43:20+00:00

8 Comments

  1. Danielle March 20, 2018 at 9:47 am - Reply

    We eat a lot of chicken, as it’s quick and easy – so always looking for new ways to eat it. This looks full of flavour!

  2. Kristi March 20, 2018 at 11:14 am - Reply

    My husband loves spicy food.and I can’t quite do the level of spicy he can so always a debate for dishes like these when we cook at home. Somehow we made it work and this looks like a delicious one to add to our menu rotation. Do you think we could use chicken breast instead of the thigh or would it not be right flavor?

    • Brian Jones March 20, 2018 at 11:45 am - Reply

      Pepper is a very different heat to chili, still fierce though so you might want to scale it back. You certainly could use chicken breast, the flavour of chicken will be a little milder but most of all you just have to be careful about it drying out so maybe cut it a little larger or cook it less 🙂

  3. Natalie March 20, 2018 at 11:55 am - Reply

    I love a good chicken dish and this one looks and sounds absolutely delicious. Perfect idea for a healthy dinner!

    • Brian Jones March 20, 2018 at 5:26 pm - Reply

      I never really consider how ‘healthy’ any of my particular dishes are I suppose this one is fairly well behaved 🙂

  4. Helen of Fuss Free Flavours March 20, 2018 at 12:53 pm - Reply

    Black pepper is a wonderful strong flavour, and I happen to think it is a great addition to chicken dishes. This recipe sounds delicious, full of warmth and with the kick of the pepper, really tasty. A great idea for a supper dish.

    • Brian Jones March 20, 2018 at 5:27 pm - Reply

      Thanks Helen, I could not agree more, it is a shame that we often take black pepper for granted rather than considering it as being a flavour ingredient that we add to recipes.

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