Chettinad Masala Pepper Chicken

Hai friends, Today I am going to share a very very tasty food from Chettinad. The Chettinad Pepper Masala Chicken.This pepper chicken is
loaded with the aroma of freshly ground peppercorns, shallots, garlic and the fried coconut. The fried coconut provides excellent texture to the curry.

Chettinad  Pepper Masala Chicken Recipe


Chicken – ½ kilo
Turmeric powder – 1 teaspoon
Curry leaves – 1 stem
Onions – 2 medium sliced
Oil – 5 tablespoon
Salt to taste

Grated Coconut – 3/4 cup

Masala Ingredients

Sambar Onions/Shallots – 5
Curry Leaves – 1 stem
Cumin – 1 teaspoon
Black peppercorns – 1 tablespoon
Ginger – 2 cm scraped
Garlic – 5-6 cloves peeled


Clean chicken, Pat dry and set aside.

In a Kadai, Heat 1 tablespoon oil and add all masala ingredients and sauté for 3 minutes – till the onion is slightly browned & the curry leaves are crisp. Add the grated coconut and fry till the coconut is dry. Switch off. Keep aside, let it cool and grind to a coarse paste adding little water.

In a kadai, heat 4 tablespoon oil and add the curry leaves & sliced onions and sauté till they turn translucent. Now add the chicken and turmeric powder, mix it and cook till the chicken turns white. Cover and cook on medium till the chicken is cooked well -10 minutes. Finally add the ground paste & salt and mix well. Cover and simmer for another 10-12 minutes. Mix it up, at intervals to prevent the masala from sticking.

Serve Chettinad Pepper Masala Chicken hot with rice or parotta.

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