Chettinad Pepper Chicken Recipe | Chicken Recipes

Chettinad Pepper Chicken is a very spicy, flavorful dish. I usually prepare my mother's version of pepper chicken which is less spicy and aromatic yet tastes best.  Got this recipe through an tv programme and jotted down very long back. One day, wanted to try something different for guests and tried this, from then on got addicted to the taste of it. Try yourself and treat yourself very yummly!!!

CHETTINAD PEPPER CHICKEN RECIPE

Recipe Category: S.Indian / Side Dish 
Preparation Time: 15 minutes Cooking Time: 30 minutes Serves: 4

Ingredients:

Chicken - 1/2 kg, curry cut pieces
Onion - 1, big, finely chopped
Ginger Garlic - 1 tbsp
Green Chillies - 2, finely chopped

Turmeric Powder - 1/2 tsp
Tomatoes - 1, deseeded, finely cubed

Red Chilli Powder - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Peppercorns - 10, crushed to powder

Salt - to taste

Oil - 2 tbsp

To Temper:
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Cumin Seeds - 2tsp
Cardamom - 1, broken
Cinnamon - 1
Cloves - 4
Bay Leaves - 1, crushed

Garnish:
Coriander Leaves - few

Method of Preparation:

1. Prepare the chicken and keep it aside, In a heavy bottomed non stick pan, heat oil and add the items under "To Temper". Once the aroma of spices starts to release, add the onions and saute till golden brown.

2. Add ginger garlic paste, green chillies and turmeric powder. Saute for a minute. Add tomatoes, red chilli powder, coriander powder and cumin powder. Add salt. Keep sauteing in low flame for 8-10 minutes till it starts to release oil and smashed well.

3. Add chicken and mix with the masala. Just sprinkle water (2 tbsp) so it doesn't stick. The chicken releases water which will be sufficient for the chicken to cook. Cook the chicken covered for 5-10 minutes.

4. Crush peppercorns freshly using a hand morter. Now, open and check the consistency of the chicken sauce. Add the crushed pepper powder and let it cook till the chicken sauce with pepper dries out. Garnish with fresh coriander leaves.

Notes:

• Adjust spice level to your taste.
• The chicken sauce can be dried or switch off at that consistency, which goes well for chappathi. 
• You can also pressure cook the chicken for 1 whistle and then add to the masala.
• For the colour, you can actually skip adding red chilli powder and add extra pepper powder.

Serving Suggestion: Rice, Chicken Kuzhambu, Tomato Rasam, Chicken 65 and Chettinad Pepper Chicken.

Linking this to "Tanya's First Anniversary Celebration"