Chettinad Pepper Chicken

Name: Chettinad Pepper Chicken
Cuisine: Indian
Ingredients: 500 gms chicken on bones cut into medium pieces; 2-3 tbsp. oil; 1" cinnamon stick; 2-3 green cardamoms; 5-6 cloves; 1 bay leaf; 3 onions chopped; 1-2 sprigs curry leaves; 2 green chilies slit; 2 tbsp. garlic-ginger paste; 1 tomato chopped; 1 tsp. turmeric powder; 2 tbsp. coriander powder; 1 tbsp. cumin powder; 1 tbsp. garam masala powder; to taste salt; 2 tbsp. pepper powder, coarsely ground; 1/2 juice of lime; handful coriander leaves chopped; 1 tbsp. butter

Bethica Das @kitchen_flavours

Sharjah (UAE)

#chickenrecipes - Here is a spicy and a delicious Pepper Chicken Fry in the Chettinad Style. This region in the Southern State of Tamilnadu is quite popular for it's fiery Non-Veg recipes. Obviously there are many versions to this traditional delicacy.

But in this version of mine, I made it both spicy and tangy to balance the taste and flavour. Simply enjoy it with Plain steamed rice, plain Biryani or any form of Indian bread.

Bethica Das @kitchen_flavours

Sharjah (UAE)

But in this version of mine, I made it both spicy and tangy to balance the taste and flavour. Simply enjoy it with Plain steamed rice, plain Biryani or any form of Indian bread.

Saved

Ingredients

500 gms chicken on bones cut into medium pieces
2-3 tbsp.oil
1" cinnamon stick
2-3green cardamoms
5-6cloves
1bay leaf
3onions chopped
1-2 sprigscurry leaves
2green chilies slit
2 tbsp.garlic-ginger paste
1tomato chopped
1 tsp.turmeric powder
2 tbsp.coriander powder
1 tbsp.cumin powder
1 tbsp.garam masala powder
to tastesalt
2 tbsp.pepper powder, coarsely ground
1/2juice of lime
handfulcoriander leaves chopped
1 tbsp.butter

Saved

Steps

1

Heat oil in a pan and temper with bay leaf, cinnamon, cardamoms and cloves. Saute for a few seconds. Add the onion, curry leaves and green chilies. Fry till light brown.
2

Add the tomatoes and fry till it is mashed.
3

Add the ginger-garlic paste & all dry spices mixed with a little water. Fry till
oil separates.
4

Add the chicken and mix well. Cover and cook on a low flame for 15-20 minutes or till done.
5

Add the pepper powder, coriander leaves, lime juice and the butter. Mix well.
6

Serve with either jeera rice, plain Biryani, naan, tandoori roti or just plain chapatti.