Chettinad Pepper Chicken

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 25

Appears in
Chilli & Mint: Indian Home Cooking from A British Kitchen

By Torie True

Published 2021

  • About

This much-loved South Indian curry originates from the state of Tamil Nadu and the region of Chettinad. It is a dry curry which is deliciously hot, not from chilli but from peppery heat. The spices dance on your tongue in a pleasingly addictive way. Definitely not a curry for the faint hearted.


For the masala powder

  • 3 tsp black peppercorns
  • 2 tsp coriander seeds
  • 2


  1. Start by warming a frying pan. When hot, add the masala powder ingredients and move them around the pan for a minute. You will start to smell their wonderful aromas but be careful not to let them burn. Take the pan off the heat and once cooled, blend the toasted spices in your spice grinder or grind in a pestle and mortar to a smooth powder.
  2. Next, place the chi