on Feb 23, 2016, Updated Nov 17, 2023 If you like spicy food or are craving for something a little different, then I would highly recommend you try this spicy Chettinad pepper chicken masala. This pepper chicken fry is spicy, but not over the top. It’s fiery but not in a brow sweating, nose sniffling sort of a way. It’s a dry roast, but with enough masala coating the chicken that you can dig in with your rotis. The whole dish takes about 45 minutes from start to finish is just perfect for an easy weeknight dinner or as part of the weekend lunch feast.
Reasons You’ll Love This Recipe
A spicy chicken curry that’s a bit different, but every bit as delicious Features juicy and succulent pieces of chicken coated in a peppery, spicy masalaEven though the list of ingredients seems long, it’s mostly just pantry staples
Richa’s Top Tips To Make The Best Chettinad Pepper Chicken Fry
I have used bone-in chicken thigh pieces for this recipe. You can boneless chicken, but I wouldn’t recommend breast pieces as they tend to dry out during the cooking process. I would highly recommend using curry leaves and whole spices for maximum flavor. Avoid subbing whole spices for powdered as that will dumb the flavors quite a bit. Always roast the whole spices on low heat while stirring continuously to prevent them from burning. For that authentic Chettinad taste, I recommend using coconut oil to make the chicken. But if you don’t have it, ghee or a neutral-flavored oil will also work. This recipe can be pretty spicy, so feel free to adjust the amount of chillies to suit your preference. If you are vegetarian, simply swap out the chicken for either mushrooms or potatoes.
Dig into this delicious, spicy, comforting curry with hot rotis on a weeknight. If you’re making this meal for guests or a leisurely weekend lunch, you can even serve it with some delicious lachha paratha with side of sliced onions and a lemon wedge. Oh, and don’t forget to make extras because this one disappears fast!
If you try this out, tag your photos @my_foodstory on Instagram or use #myfoodstories and tell me if you love curry as much as I do!
Recipe adapted from the Edible Garden
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