Chettinad Pepper Chicken Recipe

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Authentic Chettinad chicken dish that is popular all over.
Chettinad Pepper Chicken

Ingredients:
Chicken – 450 gms, boneless, skinless, chopped
Sunflower Oil – 2 tblsp
Coriander Seeds – 1 1/2 tlsp
Fennel Seeds – 3/4 tsp
Urad Dal – 3/4 tsp, soaked, drained
Curry Leaves – few
Bay Leaves – 1
Cloves – 1
Cinnamon – 1/2 inch stick
Cardamom Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Garlic Paste – 1/2 to 1 tsp
Onion – 1, medium, finely chopped or minced
Ginger Paste – 1/2 to 1 tsp
Tomatoes – 2, small, finely chopped
Salt as per taste
Black Pepper Powder – 1 tblsp
Coriander Leaves – handful, chopped

Method:
1. Heat oil in a pan over medium flame.
2. Add the fennel seeds, urad dal, cumin seeds, coriander seeds, bay leaves and cinnamon for a minute or two.
3. Add the turmeric powder, cardamom powder, ginger garlic paste and onions.
4. Saute for 3 to 5 minutes.
5. Add the tomatoes and cook for another 3 to 5 minutes.
6. Add the chopped chicken pieces and pour 1/4 to 1/2 cup of water.
7. Bring to a boil and reduce flame to low.
8. Cover the pan with a lid and cook for 20 minutes or until the chicken is cooked.
9. Remove the lid and increase the flame to medium.
10. Add pepper powder and cook until slightly thickened.
11. Garnish with coriander leaves and remove from flame.
12. Serve hot with cooked rice.

image via flickr

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