CHETTINAD PEPPER CHICKEN

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CHETTINAD PEPPER CHICKEN

It is an exotic pepper chicken recipe that brings variety to your ordinary meals. Chettinad is a region in South India, Tamil Nadu inhabited by Chettiar Community. The cuisine of Chettiar community is one the most flavourful cuisine and is also the spiciest as well. I am a big fan of the Chettinad cuisine. The above Chettinad pepper chicken recipe turns out tasteful due to its masala powder that is used for making it is exceptional

Tips
Dry roast the ingredients to make the masala powder until they are nicely browned and fragrant. Do this on low heat to get the best result

Ingredients

For grinding
1. Cumin seeds - 1 tsp
2. Coriander seeds - 2 tbsp.
3. Dry chillies - 5
4. Black peppercorns - 3 tsp
5. Cinnamon - 2 inch
6. Green cardamom - 3 to 4
7. Fennel seeds - 1 tsp
8. Shredded coconut - 1/4 cup
9. Ginger - 2 inch (chopped)
10. Cloves - 10

For the gravy
1. Oil - 4 tbsp.
2. Bay leaves - 2
3. Mustard seeds - 1tsp
4. Onion - 2 cups (chopped)
5. Green chillies - 2
6. Curry leaves - 1 sprig
7. Chicken - 1 kg
8. Tomato - 1 1/2 cup (chopped)
9. Kashimiri chilli powder - 2 tsp
10. Turmeric powder - 1 tsp
11. Tamarind paste - 2 tsp


Preparations

For grinding
1. Dry roast all the ingredients in a pan till they are slightly browned and fragrant
2. Remove the pan from heat and let the ingredients cool
3. grind the ingredients to make a coarse powder and set aside.

The gravy
1. Heat oil in pan.
2.When the oil is hot, add bay leave and mustard seeds.
3. let the mustard seed crackle and add onion and green chillies. Fry till onion turns slightly brown.
4. Now add curry leaves and fry for a minute.
5. Add chicken and fry on high heat for 3 minutes.
6. Add all the masala powder, tomato, salt and a cup of water.
7.Cover the pan and let the chicken cook for 45 minutes on low heat.
8. Keep stirring in between to avoid burning.
9. Add tamarind paste and cook for another 3 minutes.
10. Serve hot with rice or chappati.

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