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:

• Tawa Chicken
• Butter Chicken
• Malabar Chicken Curry
• Kashmiri Chicken
• Capsicum Chicken
• Chicken Ghee Roast
• Chicken Curry -Restaurant Style
• Chicken Korma
• Chicken Vindaloo
• Chicken Tikka Masala
• Chicken Jalfrezi
• Chicken Karahi or Kadai Chicken
• Ginger Chicken
• Kozhi Nirachathu or Malabar Roast Chicken
• Thattukada Chicken Fry

Chettinad Pepper Chicken Roast

Chettinad style peppery chicken roast.

5 from 41 votes

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Course: Chicken Dishes

Cuisine: Indian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Author :Nish Kitchen

Servings 4 -5

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Ingredients

• ▢ 2 tablespoon oil
• ▢ 1 teaspoon mustard seeds
• ▢ ½ teaspoon fennel seeds
• ▢ ½ teaspoon cumin seeds
• ▢ 1 large 1 cup onion, finely chopped
• ▢ 1 tablespoon minced ginger
• ▢ 1 tablespoon minced garlic
• ▢ ½ teaspoon ground turmeric
• ▢ 3 teaspoon ground coriander
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon chilly powder optional
• ▢ 1 teaspoon + 3 teaspoon ground black pepper
• ▢ 3 tablespoon canned diced tomatoes or 2 large tomatoes finely chopped
• ▢ 1 kg chicken cut into medium-sized pieces
• ▢ 2 teaspoon 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 teaspoon 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

Serving: 1g | Calories: 489kcal | Carbohydrates: 20g | Protein: 51g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Cholesterol: 188mg | Sodium: 202mg | Fiber: 3g | Sugar: 3g

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• Malabar Chicken Biryani
• Butter Chicken Biryani
• Chicken Tikka Biryani 
• Chicken Kabsa
• Easy Chicken Biryani
• Hyderabadi Chicken Biryani