The Pepper Chettinadu Chicken Masala My Family Loves


I honestly don’t remember who I got this recipe from, or where I got it from – so if it was you, please let me know so I can give you credit! I found this is in my old recipe book and I recently made it and man, I’ve never received so many compliments from my family for my cooking before. Superrrr yummy bro – you should totally make this sometime. I’ve arranged the ingredient list according to its use in the recipe (because I often end up forgetting ingredients in between and this really helps!)

What you need:

  • 500 gms chicken
  • 2 tbsp oil
  • 2 tsp mustard seeds
  • 2 tsp cumin (jeera) seeds
  • 1 bay leaf
  • 3 cloves
  • 5 cardamoms
  • 1 piece cinnamon (break into 2-3 pieces)
  • 2 onions, finely chopped
  • 2 tsp ginger garlic paste
  • 2 green chillies, finely chopped
  • 1 sprig curry leaves
  • 1/2 tsp turmeric powder
  • 1 finely chopped tomato
  • 2 tbsp coriander powder
  • 1 tsp chilly powder
  • 1 tsp crushed pepper
  • Salt to taste

How To:

  1. Heat a pan with oil and when it gets hot (the oil will move away from the outer edge of the pan), add mustard seeds and let it pop!
  2. Add jeera (cumin) seeds, bay leaf, cloves, cardamom, cinnamon and let it cook until the jeera pops/turns a golden brown colour. Don’t let the jeera (cumin) get too brown, it would burn and ruin the taste of your entire dish (!!).
  3. Add chopped onion and saute it until it becomes transparent (sweat out the onions like they say)
  4. Add ginger garlic paste & fry for about a minute. Add turmeric powder, green chillies, curry leaves and saute
  5. Add chopped tomatoes & coriander powder and chilly powder and let it cook down on a medium flame. The tomatoes should turn a dark, brownish red (almost jammy).
  6. Add chicken and 1/2 cup water and cook on a low flame until the chicken is well cooked (could take 5-10 minutes depending on the chicken cut)
  7. Add crushed pepper and mix it will. Slow cool on low flame for about 2 more minutes
  8. Switch off the stove, garnish with chopped coriander and add salt to taste. Goes well with both roti & rice


  1. I would recommend using chicken pieces with bones as you get more flavour out when it boils as compared to boneless pieces.
  2. I’d also recommend marinating the chicken in 1 tbsp salt & 1 tsp turmeric. This idk gives it a really juicy flavour in the curry.
  3. Make sure you give enough time to the onions & tomatoes to really cook down. That is what gives the curry a nice buttery, gooey feel – almost melding in well with the chicken.


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