Chettinad pepper chicken masala recipe
Ingredients:
- Chicken (bone - in) - 800 grams (clean and cut into medium data-sized pieces)
- Onion - 3 (Finely chopped)
- Tomato - 2 (finely chopped)
- Ginger garlic paste - 1 tbsp
- Turmeric powder - 1/2 tsp
- Red chilli powder - 1 tsp
- Corriander powder - 2 tsp
- Hot Water – 1/2 to 1 cup (As required)
- To Temper:
- Cinnamon -2 medium data-sized sticks
- Cloves – 2
- Star anise - 1
- Curry leaves - 2 sprig
- Bay leave - 1
- Oil – 1 to 2 tbsp
- Kalpasi – little
- Red chillies – 1 or 2Dry
- Grind:
- Pepper - 3 tsp
- Cumin seeds – 1 1/2 tsp
- Saunf (Fennel Seeds) - 11/2 tsp
Method:
- DirectionsMarinate the chicken with turmeric powder, red chilli powder and coriander powder; keep aside.
- Dry roast and grind the pepper, cumin seeds and saunf to a coarse powder; keep aside.
- Heat oil in a kadai; add all the ingredients under “To Temper”.
- After it crackles, add the onions. Saute till the colour changes and then add ginger, garlic paste, tomato and Salt.
- Saute till tomato becomes soft.Fry till the tomato melts. Now add the marinated chicken and mix well .
- Close the lid and allow to cook till the chicken is done (no need to add water as chicken leaves enough water to cook).
- If you find it dry add 1/2 - 1 cup of hot water.
- Once the chicken becomes soft and the mixture becomes thick in consistency, add the “dry roasted powder” and mix well.
- Garnish with coriander leaves and serve hot.