Prepare to embark on a tantalizing gastronomic adventure that will transport you straight to the heart of South India's most legendary culinary tradition! Chettinad Pepper Chicken Masala isn't just a recipe; it's a bold explosion of flavors that promises to revolutionize your home cooking experience. With its intoxicating blend of aromatic spices and tender chicken, this dish represents the pinnacle of Indian regional cuisine, delivering a perfect balance of heat, depth, and soul-satisfying richness that will leave you craving more with every single bite.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 500g chicken, cut into pieces
- 2 onions, sliced
- 2 tomatoes, chopped
- 2 tablespoons black pepper
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Clean and wash the chicken pieces thoroughly, pat dry with a clean kitchen towel, and set aside.
- In a large mixing bowl, combine chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, and salt. Marinate for 30 minutes to allow flavors to penetrate the meat.
- Heat oil in a heavy-bottomed pan or kadai over medium-high heat. Add sliced onions and sauté until they turn golden brown and caramelized, which takes about 8-10 minutes.
- Add freshly ground black pepper and sauté for an additional minute to release its aromatic oils and enhance the flavor profile.
- Add marinated chicken pieces to the pan and cook on high heat, stirring occasionally to ensure even browning. Cook for about 10-12 minutes until chicken starts to develop a nice golden color.
- Add chopped tomatoes and continue cooking, stirring occasionally, until tomatoes break down and form a thick gravy, approximately 8-10 minutes.
- Reduce heat to low, cover the pan, and let the chicken simmer in its own juices for 15-20 minutes until fully cooked and tender.
- Check seasoning and adjust salt and pepper as needed. The gravy should be thick and coat the chicken pieces nicely.
- Garnish with freshly chopped coriander leaves and serve hot with steamed rice or parotta.
Tips
- Marination is Key: Allow the chicken to marinate for at least 30 minutes, but for truly extraordinary flavor, consider marinating for 2-3 hours or overnight in the refrigerator.
- Spice Grinding: Use freshly ground black pepper for an intense, vibrant flavor. Whole peppercorns ground just before cooking will elevate the dish's complexity.
- Caramelization Technique: Take your time caramelizing the onions. The golden-brown color develops deep, sweet undertones that are crucial to the dish's authentic taste.
- Heat Management: Cook on medium-high heat initially to seal in the chicken's juices, then reduce to low heat during the simmering stage to ensure tender, perfectly cooked meat.
- Oil Selection: Use a neutral oil with a high smoke point like sunflower or vegetable oil, or for added authenticity, use coconut oil common in South Indian cooking.
- Garnish Freshness: Add fresh coriander leaves just before serving to maintain their bright color and aromatic properties.
Nutrition Facts
Calories: 249kcal
Carbohydrates: 15g
Protein: 30g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 90mg
