Pepper Chicken Chettinad

Pepper Chicken Chettinad

Ingredients (Serves 6 – 8)

 

1. Chicken – 1.5 kg, cleaned and cut into medium pieces

2. Turmeric powder – 1/2 tsp

Pepper powder – 3/4 tsp

Salt – To taste

Marinate the chicken pieces with ingredients numbered 2 for at least 30 minutes or overnight in the refrigerator. Take it out 30 mts before cooking.

Other ingredients

 

3. Oil – 4 – 5 tbsp (coconut oil or vegetable oil)

4. Shallots / kunjulli – 10 – 15, sliced

Onion – 1 – 1.5 cup, thinly sliced

Green chilly – 1, slit

Curry leaves – 1 sprig

5. Turmeric powder – 1/4 tsp

6. Tomato – 1 medium, chopped

7.  Masala powder –  Recipe below

8. Coconut milk (thick) – 1/4 cup (optional)

9.  Salt – To taste

10. Cilantro – 2 – 3 tbsp chopped, to garnish

To roast and grind – Masala Powder Recipe

11. Coriander seeds – 2 tbsp

Whole black pepper corns – 2 – 3 tsp or as needed

Whole dried red chilies (vattal mulaku) – 4 – 5 (This is a spicy curry, add chilies according to your spice tolerance)

Fennel seeds – 1 tsp

Cumin seeds – 1/2 tsp

Cardamom – 5

Cloves – 8

Cinnamon stick – 1/2 inch stick

Star anise – 1 small

Bay leaf – 1 small

Javithri – A small piece

12.  Cashew nuts – 5 – 7

Grated coconut or dried coconut powder – 2 – 3  tbsp

Heat a small pan over medium-low or  medium heat. Add ingredients numbered 11. Stir continuously for about 2 – 3 minutes. Add cashew nuts and 2 – 3 tbsp grated coconut. Stir for 1- 2 minutes.  Set aside to cool. Grind to a fine powder in the small jar of a blender.

Method

Heat 4 – 5 tbsp oil in a heavy-bottomed pan at medium heat. Add shallots, onion, slit green chilly, few curry leaves and little salt. Saute until onion turns golden-brown. Bring down the heat to medium. Add turmeric powder and mix well. Next add the tomato pieces. Cook for 3 –  4 minutes and then add the marinated chicken pieces and the freshly ground masala powder. Mix everything well and cook for 5 – 7 minutes stirring in between. Then add 1 – 1.5 cup hot water. Cover and cook over medium heat for about 25 – 35 minutes or until chicken is done, gravy is thick and oil floats on top. Add 1/4 cup thick coconut milk for an extra taste (its optional). Switch off.  Keep covered until ready to serve. Garnish with chopped cilantro. Serve with rice/ chapathis/ appam/ idli/ porotta etc. Pepper chicken Chettinad

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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