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!
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.
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!