Name: Chettinad Dry Pepper Chicken recipe by Sonia Shringarpure at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Chicken 1 lb; 2 Onions sliced; 2 tbsp yogurt; 2 tsp ginger-garlic paste; 1 tsp turmeric powder; 2 tsp Red Chili powder; Juice of 1 lemon; 1 tsp garam masala powder; 1 tbsp oil for marination; 1 tsp sambar powder; Salt to taste; 5 dry red chilies; 2 Bay Leaves; 1 tbsp Coriander Seeds; 1 tsp Fennel seeds; 1 tsp cumin seeds; 3 cloves; 12 Black Peppercorns; 1" cinnamon; 1 black cardamom; 1 tsp kasoori methi powder; 2-3 tbsp oil

ABOUT Chettinad Dry Pepper Chicken RECIPE

A very popular fiery spicy Chicken from the land of Tamil Nadu.

Ingredients Serving: 4

Chicken 1 lb
2 Onions sliced
2 tbsp yogurt
2 tsp ginger-garlic paste
1 tsp turmeric powder
2 tsp Red Chili powder
Juice of 1 lemon
1 tsp garam masala powder
1 tbsp oil for marination
1 tsp sambar powder
Salt to taste
5 dry red chilies
2 Bay Leaves
1 tbsp Coriander Seeds
1 tsp Fennel seeds
1 tsp cumin seeds
3 cloves
12 Black Peppercorns
1" cinnamon
1 black cardamom
1 tsp kasoori methi powder
2-3 tbsp oil

Instructions

Marinate chicken with red chili powder, turmeric powder, ginger-garlic paste, lemon juice, salt, garam masala, oil and sambar powder for 1-2 hours or best overnight.
Slice 2 onions and fry them till dark brown. Make paste of half the onions with yoghurt. Keep aside.
Meanwhile, dry roast dry red chilies, bay leaf, coriander seeds, fennel seeds, cumin seeds, cloves, black peppercorns and grind coarsely (not fine powder).
Heat oil in pan/kadhai. Once oil is heated, add bay leaf, cinnamon, black elaichi. Add the chicken and cook till masala leaves pan.
Add half the fried onions and the onion-yogurt paste. Adjust salt and cook till chicken is done. Finally add kasoori methi powder and crushed black pepper.

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