Chettinad pepper chicken curry. Chicken Chettinad Pepper Masala is the flag bearer of the Chettinad Cuisine and to a degree, South Indian food recipes. Prepare Chicken Chettinad Curry: Heat oil in a large kadhai over medium flame. Add the cinnamon, cardamom pods, curry leaves and saute for few seconds till fragrant.
Then add tomatoes, red chili powder, coriander powder, cumin powder mix well and cook.
Fiery Chicken Chettinad is a curry that relies on the fragrant flavour & heat black pepper, a delicious take on a classic South Indian curry.
A fiery hot "dry" curry from the south of India, Chicken Chettinad is typified by its reliance on black pepper for both heat and flavour and is a real barnstormer!
You can have Chettinad pepper chicken curry using 19 ingredients and 4 steps. Here is how you cook it.
Ingredients of Chettinad pepper chicken curry
- It's 1/2 kg of Chicken (Boned and cleaned).
- You need 2 tbsp of Oil.
- It's 3 of Cloves.
- It's 2 of Cinnamon stick broken.
- Prepare 2 of Cardamom.
- Prepare 1 tsp of Cumin seeds.
- You need 1 of Spring Curry leaves.
- It's 1/2 tsp of Mustard seeds.
- It's 1 of Large Onion chopped.
- Prepare 2 of Green chillies.
- Prepare 1 tsp of Ginger Garlic paste.
- It's 2 of Big Tomatoes finely chopped.
- It's 1 tsp of Crushed Pepper.
- You need 2 tsp of Coriander powder.
- It's As needed of Salt.
- Prepare 1 tsp of Red chilli powder.
- It's leaves of To garnish Coriander.
- Prepare 1 tsp of Turmeric powder.
- It's 1 tsp of Cumin powder.
Chettinad Pepper Chicken (Koli Milagu Masala). According to Jaffrey, "What gives this a very special southern flavor is the use of fennel seeds, curry leaves, and, of course. Chettinad pepper chicken masala - Learn to make pepper chicken recipe with easy step by step photos. Delicious, flavorful and spicy side dish for rice Pepper chicken is unique in a way from the other Indian Chicken curry recipes I have shared earlier.
Chettinad pepper chicken curry instructions
- Heat oil in wide pan. Add mustard seeds, cumin, cardamom, clove and cinnamon. Once mustard crackled completely add chopped onion, bit salt and saute it..
- Now add turmeric powder, ginger garlic paste, curry leaves, green chilli. Saute this for couple of minutes. Add finely chopped tomatoes, red chilli powder, coriander powder, cumin powder and mix it. Close with lid and cook it for 5 minutes in medium flame..
- Now add chicken to the pan and mix well. Cover with lid and cook in medium heat until chicken done completely. I use only country chicken so it takes bit more time to cook and it won't oozes extra water. So, I added 1/2 cup of water to cook the chicken..
- If you use store bought chicken it oozes more water by itself so you don't want to add any extra water to the chicken to cook. When the chicken is almost done, add crushed pepper and saute it. Open the lid and cook for another 5 minutes in medium flame. Garnish with coriander leaves and serve hot with rice or roti. #mycookbook.
The quantity of red chili powder and garam. From Tamilnadu in South India, Chettinad chicken curry is quite fiery. There's no reason why you can't reduce the chilies to suit your own palate though. While Chettinad chicken goes perfectly with Dosa or Appams, it tastes equally good with Parathas (pan-fried Indian flatbread) and even plain. Chettinad Dry Pepper Chicken, is a simple stir fry chicken cooked with classic Chettinad flavours that can be served as an appetizer or along with rasam rice.
