Pepper chicken chettinad

This spicy Pepper Chicken Chettinad from the Tamil Nadu region of India, is a succulent recipe that ready under 45 minutes. Though it is a dry roast, it has enough masala coating the chicken.

One of India's spiciest cuisines is undoubtedly Chettinad food. Chettinad food is well known for its perfect spice ratio. People who are not used to eating meals this spicy can always have the spice level reduced to one they can handle. In Tamil it is known as “Milagu Kozhi Varuval.”

This pepper chicken fry is spicy, but not over the top. It's fiery but not in a brow sweating, nose sniffling sort of a way. Crushed pepper corns play a vital role in providing the heat that is needed in this dish.

The authentic recipe calls for the use of curry leaves. If you have those, don’t skip it.

This delicious chicken can be served as a side dish with the main meal or even as an entrée.

This spicy Pepper Chicken Chettinad from the Tamil Nadu region of India, is a succulent recipe that ready under 45 minutes. Though it is a dry roast, it has enough masala coating the chicken.

The authentic recipe calls for the use of curry leaves. If you have those, don’t skip it.

This delicious chicken can be served as a side dish with the main meal or even as an entrée.

Sarvat Hanif @sarvathanif

Canada

This spicy Pepper Chicken Chettinad from the Tamil Nadu region of India, is a succulent recipe that ready under 45 minutes. Though it is a dry roast, it has enough masala coating the chicken.

The authentic recipe calls for the use of curry leaves. If you have those, don’t skip it.

This delicious chicken can be served as a side dish with the main meal or even as an entrée.

This spicy Pepper Chicken Chettinad from the Tamil Nadu region of India, is a succulent recipe that ready under 45 minutes. Though it is a dry roast, it has enough masala coating the chicken.

The authentic recipe calls for the use of curry leaves. If you have those, don’t skip it.

This delicious chicken can be served as a side dish with the main meal or even as an entrée.

Saved

Ingredients

1/2 kgchicken, boneless, cubed
2 tbsp.oil
1/4 tsp.mustard seeds
1black cardamon
1/2 tsp.cumin seeds
1bay leaf
2 stickscinnamons
4cloves
2onions, diced
1/2 tsp.turmeric
1 tbsp.ginger-garlic paste
1green chilli, chopped
2tomatoes, diced
To taste, chilli powder
1 tsp.cumin powder
2 tsp.coriander powder
2 tsp.pepper corns
To taste, salt
As required, cilantro, chopped

Saved

Steps

1

Heat oil in a heavy bottomed wok.
2

Add mustard seeds, cumin seeds and allow to crackle.
3

Add cardamom, cloves, cinnamon and bay leaf. Saute for 2 minutes.
4

Add onion, salt and saute till onions are light brown.
5

Add turmeric and ginger garlic paste. Mix and saute for 2 minutes.
6

Add green chillies, and give it a good stir.
7

Add tomatoes, red chilli powder, coriander powder, cumin powder and saute well and cook for 10 minutes on low medium flame or till the tomatoes are mashed up liquid is absorbed and oil separates.
8

Add chicken pieces, mix with prepared chettinad masala. Cover and cook till chicken is tender. Do not add water; the chicken will get cooked in the masala.
9

Crush pepper corns to coarse powder or use pepper mill. And add to the pot. Mix well.
10

Garnish with cilantro.