Chettinad Pepper Chicken Roast

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Chettinad Pepper Chicken Roast is a fiery, aromatic dry chicken preparation from the Chettinad region of Tamil Nadu, where freshly cracked black pepper takes center stage. The signature blend of dry-roasted spices and a slow, smoky sear give this dish its bold, lingering heat. Serve it with parotta, appam, or steamed rice for a true Chettinad experience.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 30 gFat
• 7 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 5 gSugar
• 38 gProtein
• 720 mgSodium
• 650 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 25 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the Chettinad Spice Powder

• 2 tablespoons black peppercorns
• 1 tablespoon fennel seeds
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 5 dried red chilies
• 1 teaspoon fenugreek seeds
• 1-inch cinnamon stick, broken
• 3 whole cloves with 2 green cardamom pods

For Marinating the Chicken

• 1 kg bone-in chicken, cut into medium pieces
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 tablespoon lemon juice

For the Roast

• 3 tablespoons sesame oil or coconut oil
• 2 large onions, thinly sliced
• 2 tablespoons ginger-garlic paste
• 3 green chilies, slit lengthwise
• 2 medium tomatoes, finely chopped
• 2 sprigs fresh curry leaves
• 1/4 cup fresh grated coconut
• Fresh coriander leaves for garnish

Directions

1. Dry roast all the spices for the Chettinad powder — peppercorns, fennel, cumin, coriander, dried chilies, fenugreek, cinnamon, cloves, and cardamom — in a heavy pan over low heat for 2 to 3 minutes until fragrant. Cool completely, then grind to a coarse powder.
2. Marinate the chicken pieces with turmeric powder, salt, and lemon juice. Set aside for 20 minutes while you prepare the remaining ingredients.
3. Heat the oil in a heavy-bottomed pan or cast-iron skillet over medium-high heat. Add the sliced onions and sauté for 6 to 8 minutes until golden brown and the edges begin to caramelize.
4. Add the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw aroma disappears and the mixture turns fragrant.
5. Stir in the chopped tomatoes and curry leaves. Continue cooking for 4 to 5 minutes until the tomatoes break down completely and the oil begins to separate from the masala.
6. Add the freshly ground Chettinad spice powder and stir for 30 to 45 seconds to release its aromas, taking care not to burn the spices.
7. Add the marinated chicken pieces and toss well to coat each piece in the spice mixture. Increase the heat to high and dry roast, stirring every 2 to 3 minutes, for 15 to 18 minutes until the chicken is fully cooked and the masala clings to the meat.
8. Reduce the heat to low, add the grated coconut, and toss for another 2 minutes until the coconut is lightly toasted and the chicken looks glossy.
9. Garnish with fresh coriander leaves and serve hot with parotta, appam, or steamed rice.

Cook’s Notes

• Bone-in chicken pieces yield the most authentic flavor and stay juicy during the dry-roasting process; avoid using only breast meat.
• Adjust the quantity of black peppercorns and dried red chilies to suit your heat tolerance without losing the dish's character.
• Traditional country chicken (nattu kozhi) is preferred when available; it has a firmer texture and a deeper, gamier flavor.
• For an extra smoky note, finish the dish with a teaspoon of ghee stirred in just before serving.
• The Chettinad spice powder can be ground in larger batches and stored in an airtight jar for up to a month, ready for quick weeknight roasts.

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