Chettinad pepper chicken recipes South Indian
Chettinad pepper chicken or pepper chicken in chettinad style is a tasty
& spicy recipe which is prepared using tender chicken –this
pepper chicken is more popular in chettinad area in tamil nadu .
Let us have look in to the special ingredients required for cooking chettinad
pepper chicken recipe ,other than chicken & pepper we need
oil & ingredients to make spicy paste,onion,tomatoes etc .
Here is a list of ingredients required for cooking Pepper chicken from
Chettinadu pepper chicken recipe Ingredients
For the Spice Paste:
1½tbsp cumin seeds
8-10 dried hot red chillies, broken into halves
3 tbsp coriander seeds
1½ tsp fennel seeds
1½ tsp black peppercorns
1½ tsp white poppy seeds
5 garlic cloves, peeled and roughly chopped
4cm/1½in piece of fresh ginger, peeled and roughly chopped
½ tsp ground turmeric
You also need:
3 bay leaves
5 cardamom pods
2.5cm/1in cinnamon stick, broken
1 tsp fennel seeds
1½ tsp urad dal
15-20 fresh curry leaves, if avaliable
2 meduim-sized onions (175g/6oz), peeled and finely chopped
1 large tomato, chopped
one 1kg/2¼lb chicken, skinned and cut into smallish serving pieces
(breast halves into 3 and legs into drumsticks and thighs)
Preparation of Chettinad chicken pepper .
• Make the spice paste or ground paste required for chettinad chicken
pepper by adding cumin seeds to hot oil in a frying pan ,after it splutters
add chillies,coriander seeds,fennel seeds,black pepper corns and poppy
seeds(kas kasa) ,fry till the mixture is slightly roasted .Now grind this
mixture using a grinder to powder ,after remove this powder ,put it in
a blender – add garlic,ginger,turmeric, and salt to the blender
& grind it to a fine paste by adding 8 tbs of water – Keep this
spicy masala paste required for cooking Pepper chettinad chicken .
• Chop onions
• Chop tomatoes
• Clean chicken & cut into medium sized pieces
Method of cooking chettinad pepper chicken
Heat the remaining oil in a pan ,when it is hot add bay leaves,cardamom
pods,cinnamon,fennel seeds,urad dal & cloves –Fry till urad
dal turns red ,now add curry leaves ,now add onions & fry till they
turn brown ,now add the spice we had prepared earlier ,stir fry the mixture
for 5 mins ,sprinkle little water to avoid sticking ,now add tomato pices
,fry for another 3 mins .
Now add the chieken pieces & mix the mixture well so that chicken
pieces are evenly coated with the mixture ,now add two and half cup water
,just enough to cover the mixture in the pan ,cook till it boil,keep the
heat low ,cover the pan with a lid & cook till the chicken is amost
cooked –it will take around 30 mins depending on the tenderness
of the chicken .
Now the cooking takes an unexpected turn – remove the cooked chicken
pieces from the gravy using a slotter spoon ,keep aside the chicken ,this
helps to prevent chicken over cooked ,now increase the heat & cook
till the gravy turns very thick ,now put back the chicken pieces back
into the gravy ,Your chettinad pepper chicken recipe is ready - cook it
for another 5 mins before serving .So that the chettinad pepper chicken
taste fresh & yummy .
I convey my regards to my chettinadu friends for sending me this recipe,their
love for pepper chicken is laudable .
More Kerala South Indian chicken