Chettinad region is in the state of Tamil Nadu in South India. This region has the most aromatic and spiciest cuisine in India. Their dishes are hot and pungent including the popular pepper chicken. A very tasty dish with a hint of pepper in every bite and soothing when you are suffering from a cold.
Bone-in or boneless chicken pieces can be used, with the dish definitely tasting better with the former. On a very low heat, the chicken pieces are cooked with spices and absolutely no water. Moisture from the onion, tomato and chicken helps in the cooking process, thereby resulting in a dish that is truly aromatic and flavourful. Coarsely ground pepper is sprinkled and combined with the chicken at the end. Depending on your personal preference, you can increase or decrease the amount of pepper in this dish.
Black pepper is low in calories and sodium. It helps regulate blood pressure and reduces inflammation promoting cardiovascular health. Aids in weight loss, have cancer fighting benefits and a natural decongestant. Often referred to as "king of spice", it is popular and one of the most versatile spice used in eggs, salads, soups, stews, curries and all savoury dishes.
Bone-in or boneless chicken pieces can be used, with the dish definitely tasting better with the former. On a very low heat, the chicken pieces are cooked with spices and absolutely no water. Moisture from the onion, tomato and chicken helps in the cooking process, thereby resulting in a dish that is truly aromatic and flavourful. Coarsely ground pepper is sprinkled and combined with the chicken at the end. Depending on your personal preference, you can increase or decrease the amount of pepper in this dish.
Black pepper is low in calories and sodium. It helps regulate blood pressure and reduces inflammation promoting cardiovascular health. Aids in weight loss, have cancer fighting benefits and a natural decongestant. Often referred to as "king of spice", it is popular and one of the most versatile spice used in eggs, salads, soups, stews, curries and all savoury dishes.
Chettinad Pepper Chicken
(Serves 6)
Ingredients:
1 kg whole chicken (de-skinned and cut into pieces)
1 large onions (chopped)
2 long green chillies (cut into rounds)
1 large tomato (chopped)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon fennel seeds
1 bay leaf
2 cinnamon sticks (1.5" each)
4 cloves
4 green cardamoms
4 large cloves of garlic (chopped)
1/2" ginger (grated)
1 teaspoon black peppercorns (coarsely pounded in a mortar pestle)
1 sprig of curry leaves
few coriander leaves (chopped for garnishing)
2 tablespoons oil
salt
Method:
Wash chicken pieces, pat dry and season with salt.
Heat oil in a wok or ceramic pan on medium flame. (Since no water is added, I prefer to use a green pan wok to cook this dish.)
Add onion and sauté till brown. Then fry curry leaves, garlic, ginger, bay leaf, cinnamon sticks, cloves, cardamoms, fennel seeds, green chillies and tomato. When the tomato is pulpy, add the turmeric powder, chilli powder, coriander powder and cumin powder. On low heat, combine the spices well and then stir in the chicken pieces.
Cover wok and cook on the lowest setting, stirring occasionally to prevent from sticking or burning, till the chicken is cooked through. Do not add any water. Moisture will be released from the onion, tomato and chicken. When chicken is done, dry out all the moisture, then sprinkle and mix in pepper powder at the end.
Serve garnished with coriander leaves.
Note:
(Serves 6)
Ingredients:
1 kg whole chicken (de-skinned and cut into pieces)
1 large onions (chopped)
2 long green chillies (cut into rounds)
1 large tomato (chopped)
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon fennel seeds
1 bay leaf
2 cinnamon sticks (1.5" each)
4 cloves
4 green cardamoms
4 large cloves of garlic (chopped)
1/2" ginger (grated)
1 teaspoon black peppercorns (coarsely pounded in a mortar pestle)
1 sprig of curry leaves
few coriander leaves (chopped for garnishing)
2 tablespoons oil
salt
Method:
Wash chicken pieces, pat dry and season with salt.
Heat oil in a wok or ceramic pan on medium flame. (Since no water is added, I prefer to use a green pan wok to cook this dish.)
Add onion and sauté till brown. Then fry curry leaves, garlic, ginger, bay leaf, cinnamon sticks, cloves, cardamoms, fennel seeds, green chillies and tomato. When the tomato is pulpy, add the turmeric powder, chilli powder, coriander powder and cumin powder. On low heat, combine the spices well and then stir in the chicken pieces.
Cover wok and cook on the lowest setting, stirring occasionally to prevent from sticking or burning, till the chicken is cooked through. Do not add any water. Moisture will be released from the onion, tomato and chicken. When chicken is done, dry out all the moisture, then sprinkle and mix in pepper powder at the end.
Serve garnished with coriander leaves.
Note:
- As desired, increase or decrease the amount of pepper in the dish.
