Chettinad cuisine is one of the famous south Indian cuisines. It’s famous for it’s spiciness and the aroma. Pepper Chetinad chicken is a very famous spicy recipe in restaurants.
|Cumin Seeds||1 tsp|
|Bay Leaves||4 no|
|Big Onion||2 no|
|Ginger Garlic Paste||1 tsp|
|Green Chili||5 no|
|Curry Leaves||1 stk|
|Coriander Powder||2 tsp|
|Cumin Powder||1 tsp|
|Red Chili Powder||1 tsp|
|Ground Pepper||1 tbsp|
|Coriander Leaves||1/2 cup|
Clean and Cut the Chicken into small pieces. Chop Onion, Coriander Leaves, tomato and Green Chili.
In a heavy bottom non-stick pan heat oil. When hot, add Mustard, Cumin seeds. When the mustard splutters, add Cardamom, Cloves, Cinnamon, Bay Leaves and fry for a minute. Add onion, salt a little and fry till onion is golden brown color. Add turmeric, ginger garlic paste and fry till the raw smell from ginger garlic paste leaves.
Add Green chili and curry leaves and fry for a minute. Add chopped tomatoes, Chili Powder, Coriander Powder, Cumin Powder. Fry this in a medium heat till oil separates from the gravy and the tomatoes become soft and mashed well.
Add Chicken, stir well and keep the lid closed for 5 min. Stir in the middle, water from the Chicken leaves water while cooking, so water need not be added. If it needs to be little gravy, water – 1/2 cup can be added. Cook it for 10 more min or till the chicken is cooked well. Add Pepper powder and coriander leaves. Taste for salt and and adjust if required.
- Freshly ground Pepper enhances the taste.
(*) Recipe from vahrehvah.com. A good combo with Chapathi, Naan, Dosa and Rice.