Pin I have always been partial towards the extra spicy and curry-leaf-rich Chettinad cuisine ever since I can remember and Anjappar is one of my favourite restaurants in Singapore to get spicy Chettinad food. Their Chicken Masala is particularly good – bite-sized pieces of chicken cooked in a rich spicy gravy and reduced to a consistency where the gravy is just about coating the chicken pieces. It goes great with rice and roti alike and is absolutely delicious. While I love the Kerala-style Roasted Chicken Recipe too, this one is easier and almost as good. Many months back, I tried to replicate that taste at home and came close with one attempt. So here’s me sharing the recipe all you chicken lovers. Check out more Indian Chicken Recipes here. This Chettinad pepper chicken masala is also delicious – a must-try! I recently added Chettinad chicken curry recipe to the site too, if you want to check that out. Step by Step Chettinad Chicken Masala Recipe:

  1. Heat oil and add the onions and curry leaves. Saute until the onions turn golden brown.
  2. Next, add all the spices – turmeric + cumin + coriander + chicken masala + pepper + fennel + chilli powder and saute for 30 seconds until fragrant.
  3. Add the ginger and garlic and saute for 5 seconds before adding the cubed tomato. Cook until the tomatoes turn mushy and juicy.
  4. Meanwhile, wash the chicken pieces and make some slits on the meaty portion. Add this to the cooking masala and toss to coat well.
  5. Add 1 cup water and some salt and cook covered for 15-20 mins until the chicken is cooked and soft. Open the lid and cook further until the gravy turns thick and the masala coats the chicken. If you want more gravy, you can add more water but I like it on the thicker side.
  6. When the chicken pieces are ready, sprinkle garam masala on top, mix, and remove from fire. Serve Chettinad Chicken Masala hot with rice – it’s delicious!