Spicy Chettinad Pepper Roast Chicken
Spicy Chettinad Pepper Roast Chicken
Prep: 20 mins
Difficulty: Medium
Cook: 35 mins
Serves: 4 people
Experience the bold, fiery flavors of Tamil Nadu with our Spicy Chettinad Pepper Roast Chicken. A dry, intensely savory dish where succulent chicken pieces are pan-roasted in a fragrant, freshly tempered spice blend.
The star of the show is the robust Tellicherry Black Pepper and our authentic Chettinadu Spice Blend, bringing deep, earthy heat and a rich aroma that coats every single bite. It pairs perfectly with flaky parottas or steamed rice.
Ingredients
- 500g Chicken (bone-in preferred)
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1/2 tsp Turmeric Powder
- 1.5 tbsp Chettinadu Spice Blend
- 1 tsp Tellicherry Black Pepper Whole, crushed
- 2-3 Teja Thadka (Hot) Chillies Whole
- 1 cup shallots or red onions, thinly sliced
- A handful of fresh curry leaves
- 2 tbsp coconut oil (or ghee)
- Salt to taste
Method
Step 1 Marinate the washed chicken pieces with half of the Ginger Paste, half of the Garlic Paste, Turmeric Powder, and a pinch of salt. Mix well and let it rest for at least 30 minutes.
Step 2 Heat the coconut oil or ghee in a heavy-bottomed pan or kadhai over medium heat. Add the Teja Thadka (Hot) Chillies and curry leaves, letting them crackle and release their oils into the pan.
Step 3 Add the sliced shallots or onions. Sauté until they turn a deep golden brown. Stir in the remaining Ginger and Garlic Pastes, cooking for another minute until the raw smell disappears.
Step 4 Add the marinated chicken to the pan. Turn the heat up to medium-high and sear the chicken for about 5-8 minutes until the outside takes on some color.
Step 5 Sprinkle in the Chettinadu Spice Blend, freshly crushed Tellicherry Black Pepper, and a splash of water (about 1/4 cup). Mix thoroughly to coat the chicken, reduce the heat to low, cover the pan, and let it cook for 15-20 minutes until the chicken is tender.
Step 6 Remove the lid and turn the heat back up slightly. Roast the chicken continuously for another 5-10 minutes. The moisture will evaporate, and the spices will form a rich, dark, and thick crust around the meat. Serve immediately!
Chef's Tip: For the most authentic Chettinad flavor, using coconut oil is essential. Freshly crushing the Tellicherry Black Pepper in a mortar and pestle just before adding it will dramatically elevate the aroma compared to using pre-ground pepper!
