Chettinad Pepper Chicken Recipe | South Indian Pepper Chicken Dry | Cookd

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Chettinad #PepperChicken is a spicy and delicious NonVegetarianStarterRecipe from the land of Chettinadu. #ChettinadPepperChicken is made with freshly ground spices that spices up your boring meals. One of the must-try recipes of #ChettinadChicken cuisine. Try out this succulent and #SpicyChettinadPepperChicken and share your feedback in the comments section

Chettinad Pepper Chicken Recipe:

Chicken – 500 grams

To Dry Roast:

Coriander Seeds – 1 tbsp
Cumin Seeds – 2 tsp
Fennel Seeds – 1 tsp
Cloves – 3 nos
Cinnamon – 1 inch
Cardamom – 2 nos
Black Peppercorn – 1 tbsp
Dried Red Chilli – 4 nos
Grated Coconut – ¼ Cup

To Saute:

Coconut Oil – 1 tbsp
Onion (thinly sliced) – 2 nos
Garlic – 5 cloves
Ginger – ½ inch
Tomato (thinly sliced) – 1 no
Water – ¾ Cups

Other Ingredients:

Coconut Oil – 2 tbsp
Curry Leaves – 20 nos
Dried Red Chilli – 1 no
Turmeric Powder – ¼ tsp
Salt – ¾ tsp
Water – ½ Cup
Coriander Leaves – 2 tbsp

Cooking Instructions:

1. Wash and Clean the chicken with salt, turmeric and lemon juice.

2. Heat a pan, add all the ingredients under “for masala paste” except coconut and dry roast until aromatic.

3. Add the grated coconut and saute for a minute. Remove from the heat.

4. Heat 1 tbsp of oil in another pan, add onion and saute till it turns translucent.

5. Add garlic, ginger and saute for a minute.

6.Add the tomato and cook till it gets mushy. Remove from the heat.

7. Once cool, In a mixer grinder, add the dry roasted ingredients and sauteed ingredients, ¾ Cup of water and grind it into a smooth paste.

8. Heat 2 tbsp of oil in a Kadai, add dried red chilli, curry leaves and saute.

9. Add the ground masala paste, turmeric powder, salt and saute for 2 mins.

10. Add the chicken, ½ cup of water and cook for 12 mins on high flame.

11. Add the coriander leaves, mix well and remove from the heat.

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