Name: Chettinad Pepper Chicken recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 2
Ingredients: Chicken washed , cleaned and pat dried 1/4 kilogram; Red chillies 4; Pepper corns 1 teaspoon; Cinnamon stick small 2 sticks; Cloves 4; Green cardamom pods 3; Garlic pods 7; Ginger garlic paste 1 teaspoon; Onion medium sized 1 finely sliced; Shallots chopped 10; Turmeric powder 1/2 teaspoon; Coriander powder 1/2 teaspoon; Freshly ground / crushed black pepper powder 5 teaspoons; Sesame oil 3 tablespoons; Salt 1.5 teaspoons; Curry leaves fistful; Coriander leaves fistful finely chopped; Water to sprinkle 1/4 glass .

ABOUT Chettinad Pepper Chicken RECIPE

Chettinad cuisine is known for its unique ,flavourful dishes . Most of the Chettinad recipes are undoubtedly healthy . Chettinad Pepper Chicken is one such healthy , delicious , aromatic dish which kicks away cold , flu and congestion related health issues . Perfect food for winter.

Ingredients Serving: 2

Chicken washed , cleaned and pat dried 1/4 kilogram
Red chillies 4
Pepper corns 1 teaspoon
Cinnamon stick small 2 sticks
Cloves 4
Green cardamom pods 3
Garlic pods 7
Ginger garlic paste 1 teaspoon
Onion medium sized 1 finely sliced
Shallots chopped 10
Turmeric powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Freshly ground / crushed black pepper powder 5 teaspoons
Sesame oil 3 tablespoons
Salt 1.5 teaspoons
Curry leaves fistful
Coriander leaves fistful finely chopped
Water to sprinkle 1/4 glass .

Instructions

In a pan , heat 2 tablespoons sesame oil .
Add the whole spices like cinnamon , cloves , cardamom pods , pepper corns .
Add Red chillies and fry for 20 seconds .
Add 1/2 of the curry leaves and reserve the rest for garnishing .
Add sliced onions .
Add chopped shallots .
Sauté the onions till slight brown .
Add garlic pods .
Add a teaspoon of ginger garlic paste . Sauté till the raw smell leaves .
Add the chicken pieces and sauté for few minutes till chicken turns pale .
At this stage , add turmeric powder .
Add coriander powder .
Mix all together . Coat the chicken pieces with the masala . Keep stirring till masala coats well .
Sprinkle little water and cover the pan .
Don’t add too much water . Chicken would lost its natural juices and tenderness .
Chicken should cook up in oil and it’s own juices than adding external water . So be very careful in adding water . Just sprinkle now and then .
Let the chicken cook for 10 minutes .
Uncover the pan . Toss the chicken . Add salt .
By now , the chicken would have cooked tender .
Add pepper powder .
In high flame , keep tossing the chicken in the oil that is released . Do this till the consistency turns to semi dry or dry as you prefer .
Pepper dominates and every piece is perfectly coated by pepper . There , it’s done .
Remove from the heat .
Pour a tablespoon of sesame oil on top of the chicken .
Give a quick toss .
Garnish with coriander leaves and curry leaves .
Serve hot with steamed rice / with some mild soup .

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