Name: Chettinad Pepper Chicken Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp oil; 1 tsp mustard seeds; ½ tsp fennel seeds; ½ tsp cumin seeds; 1 large (1 cup) onion, finely chopped; 1tbsp minced ginger; 1tbsp minced garlic; ½ tsp ground turmeric; 3tsp ground coriander; ½ tsp ground cumin; ½ tsp chilly powder (optional); 1 tsp + 3 tsp ground black pepper; 3 tbsp canned diced tomatoes or 2 large tomatoes, finely chopped; 1kg chicken, cut into medium-sized pieces; 2tsp garam masala; Water; A sprig of curry leaves; Salt to taste; Coriander leaves, to garnish; Steamed rice or roti, to serve

chettinad pepper chicken roast

Are you ready for the best chicken curry ever? Here it is.

Whenever I think about a good chicken meal, the first thing that comes to my mind is chicken curry. I tried this chettinad style chicken curry a couple of years ago for the very first time, and I’ve been hooked on it ever since. It’s super spicy, yet delicious enough to make your taste buds happy.

This is very similar to the capsicum chicken recipe I posted a few years ago. I thought I’d make some variations and add freshly grated black pepper to create this chettinad style chicken pepper roast. This recipe is a keeper. Once you try it, I’m pretty sure you’ll also feel the same way.

Let’s make this curry!!

More Chicken recipes:

Yield: 4-5

Chettinad Pepper Chicken Roast

Chettinad style peppery chicken roast.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

2 tbsp oil
1 tsp mustard seeds
½ tsp fennel seeds
½ tsp cumin seeds
1 large (1 cup) onion, finely chopped
1tbsp minced ginger
1tbsp minced garlic
½ tsp ground turmeric
3tsp ground coriander
½ tsp ground cumin
½ tsp chilly powder (optional)
1 tsp + 3 tsp ground black pepper
3 tbsp canned diced tomatoes or 2 large tomatoes, finely chopped
1kg chicken, cut into medium-sized pieces
2tsp garam masala
Water
A sprig of curry leaves
Salt to taste
Coriander leaves, to garnish
Steamed rice or roti, to serve

Instructions

Heat oil in a large pan over medium-high heat. Splutter mustard seeds, fennel seeds and cumin seeds. Saute few curry leaves. Add onions, and sauté, for 2-3 mins, or until onions turn light brown. Stir in minced ginger and garlic. Saute until aromatic. Add ground turmeric, ground coriander, ground cumin, 1 tsp ground black pepper and chilly powder. Saute for few seconds, or until the raw smell disappears.
Stir in tomatoes. Add enough salt and water (if needed). Mix well. Simmer until oil separates. Add chicken, mix, and bring to a boil. Reduce heat, and simmer until chicken is half cooked. Add 3tsp ground black pepper, and cook, covered, for 10-15 minutes. When done, sprinkle with garam masala and heat through.
Garnish chicken roast with coriander leaves. Serve hot with rice or roti.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 489Total Fat 33gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 22gCholesterol 188mgSodium 202mgCarbohydrates 20gFiber 3gSugar 3gProtein 51g

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