Chettinad Pepper Chicken (Black Pepper Chicken Dry Fry)

Bold South Indian pepper chicken — chicken tossed with freshly cracked black peppercorns, curry leaves, fennel seeds and a caramelized onion-tomato masala, finished as a fiery dry fry.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6

Course: Main Course

Cuisine: Indian (Chettinad)

Ingredients Method Notes

Ingredients

For the Spice Coating

1½ lbs 700g boneless, skinless chicken thighs, cut into 1½-inch pieces
2 tablespoons freshly cracked black peppercorns use coarse — this is the star of the dish
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1 teaspoon salt
2 tablespoons plain yogurt
1 tablespoon lemon juice

For the Chettinad Masala

3 tablespoons oil sesame or mustard oil adds authenticity
1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 sprigs fresh curry leaves about 20–25 leaves
2 large onions finely chopped
1 tablespoon ginger garlic paste
2 medium tomatoes finely chopped
2 green chilies slit lengthwise
1 teaspoon coriander powder
½ teaspoon garam masala
½ teaspoon salt or to taste

For Finishing

1 teaspoon freshly cracked black pepper extra
Fresh coriander leaves chopped (for garnish)
A few extra curry leaves fried crisp (optional but beautiful)

Method

Toss chicken with yogurt, lemon juice, turmeric, Kashmiri chili powder, salt, and cracked black peppercorns. Rest 15–20 minutes.
Heat oil in a heavy skillet or kadhai over medium-high heat; sizzle fennel and cumin seeds 30 seconds, then add curry leaves and green chilies.
Add onions with a pinch of salt; cook 8–10 minutes until deeply golden. Stir in ginger garlic paste; cook 1–2 minutes.
Add tomatoes, coriander powder, and garam masala; cook 6–8 minutes, mashing tomatoes, until glossy and oil glistens at edges.
Add chicken with all marinade; toss to coat, sear 3–4 minutes undisturbed. Reduce to medium, cover, cook 12–15 minutes to 165°F/74°C. Uncover, crank heat to high for 3–4 minutes tossing constantly until dry fry caramelized edges form.
Sprinkle extra cracked pepper, toss, garnish with coriander and crisped curry leaves. Serve hot.

Notes

Crack peppercorns coarse and fresh for the signature punch; thighs stay juicier than breasts; the final high-heat fry is what makes it a true dry fry; leftovers keep 4 days refrigerated.