Chettinad Pepper Chicken

chettinad pepper chicken
Ingredients:

Chicken – 1/2 kg
Onion – 1 (finely chopped)
Tomato – 2 (chopped)
Chilli powder – 1  tbsp
Pepper crushed – 2 tbsp 
Coriander powder – 2 tbsp
Turmeric powder – 1 tsp
Ginger garlic paste – 1 1/2 tsp
Fennel seeds – 1 tsp crushed
Clove – 3
Cardamom – 3
Cinnamon stick – 2
Bay leaf – 1
Curry leaf- few
Oil – 2 tbsp
Salt 

Preparation:

  • Marinate chicken with 1/2 tbsp chilli powder , half of turmeric powder ,1/2 of ginger garlic paste and salt for 30 minute.
  • Heat oil in a kadai and add the clove,cardamom,cinnamon,bay leaf,crushed fennel seeds.
  • Add the chopped onion and saute until it become transparent.
  • Now add the remaining ginger garlic paste,chilli powder and turmeric .
  • Add the tomatoes and saute well.
  • Once the tomatoes are mashed well add the coriander powder saute on low flame.
  • Once the oil start separating from the masala add the marinated chicken and mix well.
  • Cook the chicken in medium -law flame.
  • Chicken will oozes out water so no need to add any water.(if you feel there is no enough water you can add water).
  • Check for salt.
  • Close the lid and cook the chicken.
  • Once the chicken are cooked add the crushed black pepper and curry leaves and mix well.
    Switch off the flame and garnish chettinad pepper chicken with some coriander leaves.
    Serve with rice ,chapati etc..

 

 

Chettinad Pepper Chicken
Print
Ingredients
  1. Chicken - 1/2 kg
  2. Onion - 1 (finely chopped)
  3. Tomato - 2 (chopped)
  4. Chilli powder - 1 tbsp
  5. Pepper crushed - 2 tbsp
  6. Coriander powder - 2 tbsp
  7. Turmeric powder - 1 tsp
  8. Ginger garlic paste - 1 1/2 tsp
  9. Fennel seeds - 1 tsp crushed
  10. Clove - 3
  11. Cardamom - 3
  12. Cinnamon stick - 2
  13. Bay leaf - 1
  14. Curry leaf- few
  15. Oil - 2 tbsp
  16. Salt
Instructions
  1. Marinate chicken with 1/2 tbsp chilli powder , half of turmeric powder ,1/2 of ginger garlic paste and salt for 30 minute.
  2. Heat oil in a kadai and add the clove,cardamom,cinnamon,bay leaf,crushed fennel seeds.
  3. Add the chopped onion and saute until it become transparent.
  4. Now add the remaining ginger garlic paste,chilli powder and turmeric .
  5. Add the tomatoes and saute well.
  6. Once the tomatoes are mashed well add the coriander powder saute on low flame.
  7. Once the oil start separating from the masala add the marinated chicken and mix well.
  8. Cook the chicken in medium -law flame.
  9. Chicken will oozes out water so no need to add any water.(if you feel there is no enough water you can add water).
  10. Check for salt.
  11. Close the lid and cook the chicken.
  12. Once the chicken are cooked add the crushed black pepper and curry leaves and mix well.
  13. Switch off the flame and garnish chettinad pepper chicken with some coriander leaves.
  14. Sreve with rice ,chapati etc..
A Spoon With Love http://www.aspoonwithlove.com/

Leave a Reply