Ever tasted a chicken dish so bold, fiery, and aromatic that it hits all the right notes: heat, flavour, spice, and depth without overwhelming your palate?

That’s exactly what Chettinad Pepper Chicken Masala delivers.

This is not your regular pepper chicken.

Chettinad cuisine is a powerhouse of freshly roasted spices, earthy pepper, and robust masalas that make every bite unforgettable.

If you love spicy South Indian chicken recipes, this one will quickly become your all-time favourite.

A Little About Chettinad Cuisine

Chettinad cuisine originates from the Chettiar community of Tamil Nadu, a region renowned for its bold use of spices. Their recipes are built on:

• freshly ground masalas
  
• aromatic tempering
  
• slow cooking
  
• intense layers of flavour
  

Pepper Chicken Masala is a signature dish from this cuisine. It is rustic, deeply spiced, and built from scratch with no shortcuts.

What makes the dish stand out is the homemade Chettinad Masala Powder, a simple but powerful blend of coriander, cumin, fennel, pepper, and red chillies. That combination gives this recipe its iconic aroma and colour.

Why You’ll Love This Pepper Chicken

This dish is perfect if you want:

• Intense aroma: Freshly roasted masala spices create a fragrant, mouthwatering aroma.
  
• Bold heat: Black pepper and red chili powder balance warmth and spice.
  
• Dry, masala-coated finish: Perfect for pairing with rice, roti, or even as a snack.
  
• Quick to make: Once the masala is ready, cooking is straightforward.
  
• Versatile serving: Ideal for dinners, parties, or lunch boxes.

Ingredient Breakdown

Chettinad Masala Powder

• Coriander seeds: Earthy sweetness and aroma.
  
• Cumin seeds: Adds warmth and depth.
  
• Fennel seeds: Light sweetness balances the pepper.
  
• Peppercorns: Provide signature heat.
  
• Red chillies: Colour and smoky spice.
  

Chicken & Aromatics

• Chicken: Bone-in preferred for flavour.
  
• Onions, ginger, garlic: Form the flavour base.
  
• Tomatoes: Adds moisture and tang.
  
• Whole spices (cloves, cardamom, cinnamon) & curry leaves: Deepen aroma and authenticity.
  

Final Seasoning

• Turmeric & salt: Enhances colour and taste.
  
• Water: Helps chicken cook before the masala is added.

Let’s Walk Through the Cooking Process

You’ll start by dry-roasting all the whole spices. Keep the flame low and roast until your kitchen smells warm and aromatic — that’s your cue that the masala is ready to grind. Once cooled, blend it into a fine powder.

Next, heat oil and add your whole spices for that signature Chettinad tempering. When the aroma hits, add your chopped onions and sauté until they turn a deep golden brown — this browning is key to the flavor.

Once the onions are caramelized, add freshly pounded ginger and garlic. This rustic paste hits differently compared to store-bought paste — stronger, tastier, more powerful.

Now the tomatoes go in. As they soften, sprinkle turmeric and salt. This is when the masala starts to come together.

Add the chicken pieces and sauté until no longer pink. Pour in water, cover, and let it simmer. The chicken will slowly absorb all the flavors.

When it’s halfway cooked, add your Chettinad Masala Powder. This is the moment everything changes — the aroma intensifies and the gravy thickens beautifully.

Let it cook until the moisture evaporates and the masala coats the chicken. Finish with curry leaves and a quick simmer so the flavors bloom.

That’s it — you now have rich, smoky, spicy, bold Chettinad Pepper Chicken Masala.

Pro Tip💡: Use freshly pounded ginger–garlic instead of paste. It makes a massive difference in texture and aroma.

What Goes Along

The beauty of this dish is how versatile it is. It pairs beautifully with:

• Steamed rice
  
• Jeera rice
  
• Coconut rice
  
• Parotta
  
• Chapati / phulka
  
• Curd rice (the cold curd balances the fiery pepper!)
  

For appetisers, serve it dry. For gravy pairing, add a splash of hot water and loosen the masala.

How to Serve

Serve it hot, right off the stove. A drizzle of ghee enhances the pepper flavour.
Garnish with more curry leaves for that extra aroma.

Packing for Lunch Box

Pepper Chicken actually tastes better after resting for a few hours.

• The masala sticks perfectly to the chicken.
  
• No sogginess.
  
• No watery gravy.
  

Pack it with roti or lemon rice for a perfect lunch combo.

Party / Bulk Preparation

If you’re making this dish for gatherings:

• Prepare the masala powder in advance.
  
• Cook the chicken until 80% done and finish just before serving.
  
• Keep extra curry leaves for the final tempering — it lifts the dish.
  

How to Store

Store cooked Chettinad Pepper Chicken in an airtight container in the fridge for up to 3 days. 

How to Reheat

Reheat gently on a low flame with a teaspoon of oil or ghee to restore shine.

Substitutions

• Chicken: Boneless thighs or drumsticks can be used.
  
• Oil: Replace with coconut oil for a more traditional South Indian flavour.

Other Related Recipes for You Might Like:-

• Chicken Ghee Roast – fiery, aromatic Mangalorean-style chicken roasted in ghee with bold spices.
• Andhra Green Chilli Chicken – spicy Andhra-style chicken cooked with fresh green chillies.
• Guntur Chicken Masala – bold, chilli-loaded Andhra chicken with intense flavours.
• Afghani Chicken Curry – mildly spiced, creamy chicken curry that balances well with pepper-heavy dishes.
• Peshawari Chicken Kebab – juicy, aromatic kebabs with North-Western frontier flavours.
• Chicken Fry for Bachelors – quick, spicy chicken fry perfect for busy days.
• Hyderabadi Egg Malai Curry – creamy, flavourful curry great as a side option with pepper chicken.
• South Indian Chicken Soup – peppery, comforting soup that pairs wonderfully with Chettinad flavours.