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Chettinad Pepper Chicken Recipe

Name: Anjappar Indian Cuisines Chettinad Pepper Chicken Recipe
Cook time: 55 min
Total time: 55 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 lb boneless chicken thighs (cut into 1" pieces); 2 tbs freshly ground black pepper; 1 tsp turmeric powder; 1 tsp kosher salt; 1 tbs ginger-garlic paste; 0.25 cups plain yogurt (or thin set curd); 2 tbs coriander seeds; 1 tsp cumin seeds; 0.5 tsp fennel seeds; 2 tbs black peppercorns; 2 no thinly sliced dried red chilies (adjust to heat); 3 no cloves; 3 no green cardamom pods; 1 no cinnamon stick (1" piece); 3 tbs vegetable oil (or peanut/canola); 0.5 tsp mustard seeds; 10 no curry leaves; 1 cups onion (finely sliced); 2 no green chilies (slit lengthwise); 1 cups tomato (ripe, finely chopped); 2 tbs prepared roasted spice powder (from above); 0.5 tsp red chili powder (optional, for color/heat); 1 tsp salt; 0.5 cups water; 2 tbs freshly chopped cilantro (for garnish); 4 no lemon wedges (for serving)

Inspired by Anjappar Indian Cuisine

Time55m

Serves3

Boneless chicken with spices

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Ingredients

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Marinade

1 lb boneless chicken thighs (cut into 1" pieces)

2 tbs freshly ground black pepper

1 tsp turmeric powder

1 tsp kosher salt

1 tbs ginger-garlic paste

1/4 cups plain yogurt (or thin set curd)

Whole spices & masala (to be dry-roasted and ground)

2 tbs coriander seeds

1 tsp cumin seeds

1/2 tsp fennel seeds

2 tbs black peppercorns

2 no thinly sliced dried red chilies (adjust to heat)

3 no cloves

3 no green cardamom pods

1 no cinnamon stick (1" piece)

Curry base

3 tbs vegetable oil (or peanut/canola)

1/2 tsp mustard seeds

10 no curry leaves

1 cups onion (finely sliced)

2 no green chilies (slit lengthwise)

1 cups tomato (ripe, finely chopped)

2 tbs prepared roasted spice powder (from above)

1/2 tsp red chili powder (optional, for color/heat)

1 tsp Celtic sea salt

1/2 cups water

2 tbs freshly chopped cilantro (for garnish)

4 no lemon wedges (for serving)

Method

Marinade

Pat the chicken pieces dry with paper towels. In a bowl combine chicken, 2 tbs freshly ground black pepper, 1 tsp turmeric, 1 tsp kosher salt, 1 tbsp ginger-garlic paste and 1/4 cup yogurt. Mix thoroughly so pieces are evenly coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.

Whole spices & masala (to be dry-roasted and ground)

Heat a small dry skillet over medium heat. Add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cloves, cardamom pods and the cinnamon piece.

Toast, shaking the pan frequently, for 2–4 minutes until fragrant and spices darken slightly but do not burn. Remove from heat and let cool for 5 minutes.

Grind the cooled toasted spices to a fine powder using a spice grinder or mortar and pestle. You should have about 2 tablespoons of roasted spice powder. Transfer to a bowl and set aside.

Curry base & finishing

Heat 3 tbs oil in a heavy skillet or kadai over medium-high heat until shimmering.

Add 1/2 tsp mustard seeds. When they begin to pop (10–20 seconds), add 10 curry leaves and the 2 slit green chilies. Sauté for 20–30 seconds until the curry leaves crisp and chilies become fragrant.

Add the finely sliced onion (1 cup). Cook, stirring frequently, until onions are golden-brown, about 8–10 minutes. Lower the heat if onions risk burning.

Stir in the chopped tomato (1 cup) and cook 3–4 minutes until tomatoes soften and begin to break down.

Add the prepared roasted spice powder (2 tbs) and 1/2 tsp red chili powder (optional). Cook the spices with the tomato-onion mixture for 1–2 minutes, stirring so raw spice aroma cooks off.

Add the marinated chicken pieces and any accumulated marinade to the pan. Increase heat to medium-high and sear/stir the chicken for 3–4 minutes so edges begin to brown.

Pour in 1/2 cup water, stir to deglaze, reduce heat to medium-low, cover and simmer gently for 10–12 minutes, stirring once or twice, until chicken is cooked through (internal temperature 75°C / 165°F) and sauce thickens.

Taste and adjust salt (approximately 1 tsp used). If you prefer a drier, sautéed pepper chicken, remove lid and cook uncovered for another 2–3 minutes to reduce sauce.

Turn heat off. Stir in 2 tbs freshly chopped cilantro and squeeze lemon wedges over the chicken to taste. Serve hot with rice, roti or dosa.