Chettinad Pepper Chicken Recipe To Spice Up Your Dinner

Preparing dinner after a long day can be challenging, which is why having a collection of easy and delicious recipes is essential. These recipes not only save time and effort but also provide a wholesome and flavorful meal without the need for extensive kitchen work. One such quick and delightful dish is Chettinad Pepper Chicken. This versatile option is packed with aromatic spices and tender chicken, making it a healthy meal choice for a convenient dinner. Additionally, the inclusion of black pepper in this dish brings numerous benefits to your diet.

Chettinad Pepper Chicken is a delectable dish hailing from Tamil Nadu, India. Chettinad cuisine is renowned for its rich flavours, aromatic spices, and unique blend of spices that create a distinctive taste. One of the key ingredients that play a significant role in Chettinad cuisine, especially in Chettinad Pepper Chicken, is pepper.

Video Credits: Home Cooking Show/YouTube

Black pepper goes beyond being a popular seasoning spice. It offers several health benefits that make it a valuable addition to your diet. Firstly, it stimulates the production of digestive enzymes, enhancing digestion and nutrient absorption. Secondly, black pepper possesses anti-inflammatory properties due to the active compound piperine, which aids in reducing inflammation in the body. It also enhances the bioavailability of nutrients, allowing your body to effectively absorb and utilise them. Black pepper is rich in antioxidants, which combat free radicals and protect against oxidative stress.

Chettinad cuisine is known for its robust and spicy flavours. Pepper, both black and white, is a vital component in this cuisine and is used generously to add heat and depth to the dishes. Pepper chicken stands out as a healthy choice for dinner due to its various advantages and vibrant taste. It will be the perfect addition to your dinner arsenal.


  • For the Masala Powder:
  • 3 teaspoons black pepper
  • 1 teaspoon fennel seeds
  • 2 dried red chillies
  • 2 teaspoons coriander seeds

For Marinating the Chicken:

  • 500 grams chicken, cut into small pieces
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt

For Cooking the Gravy:

  • 3 tablespoons sesame oil
  • 3 sprigs curry leaves
  • 1 large onion, finely chopped
  • 1 tomato, finely chopped
  • ¼ cup thick coconut milk
  • ¼ cup water 


  • In a heavy pan, dry roast the black pepper, fennel seeds, dried red chilies, and coriander seeds on low heat until they become fragrant and the pepper starts to pop. Remove from heat and let it cool completely.
  • Grind the roasted spices in a mixer or grinder to make a powder. Set aside.
  • In a large bowl, place the chicken pieces and add turmeric powder, salt, and the ground masala powder. Mix well and set aside to marinate for about 30 minutes.
  • Heat sesame oil in a pressure cooker. Add the curry leaves and sauté for a minute.
  • Layer the finely chopped onions and tomatoes in the pressure cooker. Top it off with the marinated chicken mixture. Pour in the thick coconut milk and water.
  • Close the pressure cooker and cook for 5 minutes or 5 whistles, whichever is earlier.
  • Switch off the flame and allow the pressure cooker to rest for 10 minutes. Let the pressure release naturally.
  • Open the pressure cooker and add some fresh curry leaves. Mix well.
  • Transfer the contents of the pressure cooker to a separate pan and sauté on high heat until the gravy thickens and the masala coats the chicken evenly. Remove from heat.
  • Chettinad Pepper Chicken is now ready.
  • Serve hot with rice or South Indian parottas.