Welcome to a culinary adventure that will transport your taste buds straight to the heart of South India! The Chettinad Pepper Chicken Roast is not just a meal; it's an experience bursting with bold flavors and aromatic spices that will leave you craving more. This dish, renowned for its fiery peppery kick and rich, savory notes, is perfect for impressing your family and friends or simply indulging in a delightful feast. With just a little preparation and the right techniques, you can master this iconic recipe and bring the vibrant essence of Indian cuisine into your home. Are you ready to elevate your cooking game? Let’s dive into the details!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken, cut into pieces
- 2 tablespoons black pepper
- 1 tablespoon ginger-garlic paste
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Start by preparing all your ingredients. Cut the chicken into pieces and set aside. Finely chop the onions and tomatoes. Measure out the spices: black pepper, cumin powder, coriander powder, and ginger-garlic paste.
- In a dry pan, lightly roast the black pepper on low heat for a few minutes until fragrant. Be careful not to burn it. Once done, remove from heat and grind it into a coarse powder using a mortar and pestle or a spice grinder. Set aside.
- Heat the oil in a large pan or skillet over medium heat. Once the oil is hot, add the finely chopped onions. Sauté the onions until they turn golden brown, stirring occasionally to prevent burning.
- Add the ginger-garlic paste to the pan and sauté for another 2-3 minutes until the raw smell disappears and the mixture is well combined with the onions.
- Next, add the chopped tomatoes to the pan. Cook until the tomatoes soften and blend into the mixture, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the tomatoes are cooked down, add the cumin powder, coriander powder, and the freshly ground black pepper. Mix well and cook for another 2-3 minutes to allow the spices to release their flavors.
- Now, add the chicken pieces to the pan. Stir well to coat the chicken with the spice mixture. Cook for about 5 minutes, stirring occasionally.
- Add salt to taste and pour in about half a cup of water to help the chicken cook evenly. Stir everything together, cover the pan, and let it simmer on low heat for about 25-30 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
- Once the chicken is cooked, remove the lid and increase the heat to medium-high. Cook for an additional 5-7 minutes, allowing the excess moisture to evaporate and the chicken to roast slightly in the spices.
- Once done, remove the pan from heat. Garnish the Chettinad Pepper Chicken Roast with fresh coriander leaves before serving.
- Serve hot with steamed rice, roti, or naan, and enjoy your delicious Chettinad Pepper Chicken Roast!
Tips
- Fresh Spices Matter: For the best flavor, use fresh black pepper and spices. If possible, roast and grind your spices just before cooking to enhance their aroma and taste.
- Marinate for Depth: If time allows, marinate the chicken with some of the spices and ginger-garlic paste for 30 minutes to an hour before cooking. This will deepen the flavors and make the chicken more tender.
- Control the Heat: Adjust the amount of black pepper according to your spice tolerance. Chettinad cuisine is known for its heat, but you can always tone it down for a milder version.
- Don’t Rush the Onions: Sauté the onions until they are golden brown. This step is crucial as it builds the base flavor for your dish.
- Simmer Slowly: Allow the chicken to simmer gently. This not only ensures it cooks through but also allows the spices to infuse deeply into the meat.
- Garnish Generously: Fresh coriander leaves add a burst of color and freshness. Don’t skip this step; it brightens the dish beautifully!
- Pair Perfectly: Serve your Chettinad Pepper Chicken Roast with steamed rice, roti, or naan to soak up all those delicious flavors. A side of cooling raita or yogurt can also balance the spice wonderfully. Follow these tips, and you'll be on your way to creating a mouthwatering Chettinad Pepper Chicken Roast that will delight everyone at your table!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
