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A fiery and aromatic Chettinad chicken fry, where tender chicken pieces are coated in a freshly ground black pepper masala. This semi-dry dish is a classic from Tamil Nadu, perfect as an appetizer or side.
For 4 servings
Prepare the Chettinad Masala
Sauté Aromatics
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
A fiery and aromatic Chettinad chicken fry, where tender chicken pieces are coated in a freshly ground black pepper masala. This semi-dry dish is a classic from Tamil Nadu, perfect as an appetizer or side.
This chettinad recipe takes 50 minutes to prepare and yields 4 servings. At 334.51 calories per serving with 36.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Cook the Chicken
Roast and Finish
Replace the chicken with 500g of firm mushrooms (quartered) or paneer cubes. Reduce the cooking time accordingly.
Use 500g of large prawns (shelled and deveined). Add the prawns in Step 3 and cook for only 5-7 minutes until they turn pink and curl up.
Mutton can be used instead of chicken. Pressure cook the mutton with turmeric and salt until tender before adding it to the pan in Step 3.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Black pepper contains piperine, a compound known to enhance metabolic performance and improve the absorption of nutrients from food.
Spices like turmeric (containing curcumin) and black pepper have powerful anti-inflammatory and antioxidant properties that can help combat oxidative stress in the body.
Fennel and cumin seeds, key components of the masala, are traditionally used to aid digestion, reduce bloating, and improve gut health.
A single serving of Kozhi Milagu Varuval (approximately 185g) contains an estimated 320-360 calories, primarily from the chicken and oil.
It can be part of a healthy diet. It's high in protein from chicken and rich in beneficial compounds from spices like black pepper and turmeric. However, it is prepared with a moderate amount of oil, so portion control is recommended.
To reduce the heat, decrease the amount of black peppercorns to 1 or 1.5 tablespoons and omit or deseed the green chillies. The dish is meant to be pungent, but you can easily adjust it to your preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat, sprinkling a little water if it seems too dry, until warmed through. Avoid microwaving as it can make the chicken rubbery.
The Chettinad style is characterized by the use of freshly ground whole spices, particularly black pepper, fennel, and star anise (though not used in all recipes), along with gingelly oil and curry leaves, creating a robust, aromatic, and spicy flavor profile.
It's very versatile. Serve it as an appetizer on its own, or as a side dish with simple steamed rice and a cooling dal or sambar to balance the spice. It also pairs well with rotis or parathas.