Chettinadu pepper chicken

Chettinad pepper chicken is an appetizer popular in chettinadu restaurant (Indian restaurants). I tried and tried this recipe until I get the perfection of what we generally get in restaurants. I found that the secret of the flavor depends on marination, curry leaf, fresh pepper powder and sesame oil. Try this and enjoy!

Chettinadu pepper chicken fry.

I baked the marinated chicken instead of deep frying.

Ingredients:
Chicken - 2 lb
(boneless skinless thigh)
red onion - 1
ginger garlic paste - 1 tbsp
curry masala powder - 2 tsp
coriander powder - 3 tsp
curry leaf - 2 sprig
green chillies - 3
sesame oil - 2 tbsp
ghee - 2 tsp
fennel seed - 1 tsp
cinnamon - 2 inch
lemon - 1/2
salt - to taste
To marinate:
salt - 2 tsp
curd - 1/2 cup
maida (AP flour) - 1 tbsp
oil / butter - 2 tbsp
turmeric powder - 1/2 tsp
vinegar - 2 tbsp
red chilly powder - 1 tsp
ginger garlic paste - 1 tbsp
To powder:
whole black pepper - 2 tbsp
cumin - 1 tsp

Method:
Clean the chicken thighs by rinsing in water.
Cut it into 1.5 inch size pieces.
Mix the items given for marination.
Put the mixture in a mixing bowl and mix thoroughly with chicken.
Let it marinate for 1 hour (room temperature) or 4 - 12 hours (overnight) inside refrigerator.
Vinegar in this marinade will keep the meat hygienic for long hours of marination.
Heat enough oil and deep fry the chicken pieces in small batches or bake them as shown in photo.
I threaded the chicken pieces into wooden skewers and baked them at 350 deg for 30 minutes (turned once after 20 minutes). It took almost 30 minutes to cook the chicken in oven until it turns mild red and glossy.
In a separate wok, heat oil + ghee, add cinnamon and fennel. Wait till fennel gets red. Then add the finely chopped onion and fry till it turns golden brown.
Then add the ginger garlic paste and fry for few seconds.
Add the fried / baked chicken pieces and stir for a few seconds.
Then add coriander powder, curry masala powder, prepared pepper powder and fry in low heat till raw smell goes.
Then add chopped green chillies, curry leaves and cook covered.
Check for salt and add more if needed.
Before switching off, squeeze the lemon, give a brisk stir and switch off.
Chettinadu pepper chicken is ready!

Serving suggestion:
Serve as appetizer or along with chapati
I like it with curd rice.

Note:
Deep frying the marinated chicken pieces (instead of baking) is traditional in Chettinadu cooking.
Chettinadu foods are popular for their high spice level. I would suggest including some cool lassie drink or buttermilk along with this appetizer.
Instead of the homemade curry masala powder we can use Achi's or Shakthi garam masala powder too.
Instead of thighs we can use a small whole chicken also (nattu kozhi cut into small pieces).