Recipe: Delicious Chettinad pepper chicken curry

Chettinad pepper chicken curry. Chicken Chettinad Curry is the peppery, hot and delicious chicken curry from the land of Chettiyars, the trading community of India. Learn how to make Chettinad style pepper chicken in few simple steps. Chettinad pepper chicken is a delicious hot and spicy dry chicken recipe cooked in aromati.

Fiery Chicken Chettinad is a curry that relies on the fragrant flavour & heat black pepper, a delicious take on a classic South Indian curry. Chettinad Pepper Chicken (Koli Milagu Masala). According to Jaffrey, "What gives this a very special southern flavor is the use of fennel seeds, curry leaves, and, of course. You can cook Chettinad pepper chicken curry using 19 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chettinad pepper chicken curry

1. It's 1/2 kg of Chicken (Boned and cleaned).
2. Prepare 2 tbsp of Oil.
3. It's 3 of Cloves.
4. You need 2 of Cinnamon stick broken.
5. You need 2 of Cardamom.
6. You need 1 tsp of Cumin seeds.
7. You need 1 of Spring Curry leaves.
8. You need 1/2 tsp of Mustard seeds.
9. You need 1 of Large Onion chopped.
10. It's 2 of Green chillies.
11. It's 1 tsp of Ginger Garlic paste.
12. You need 2 of Big Tomatoes finely chopped.
13. You need 1 tsp of Crushed Pepper.
14. Prepare 2 tsp of Coriander powder.
15. It's As needed of Salt.
16. Prepare 1 tsp of Red chilli powder.
17. Prepare leaves of To garnish Coriander.
18. It's 1 tsp of Turmeric powder.
19. You need 1 tsp of Cumin powder.

Chettinad Dry Pepper Chicken, is a simple stir fry chicken cooked with classic Chettinad flavours Add curry leaves and mix well. Pepper chicken is a popular non-vegetarian dish that is prepared by several methods. How about trying the spicy Chettinad style pepper chicken? Heat oil in a frying pan.

Chettinad pepper chicken curry step by step

1. Heat oil in wide pan. Add mustard seeds, cumin, cardamom, clove and cinnamon. Once mustard crackled completely add chopped onion, bit salt and saute it..
2. Now add turmeric powder, ginger garlic paste, curry leaves, green chilli. Saute this for couple of minutes. Add finely chopped tomatoes, red chilli powder, coriander powder, cumin powder and mix it. Close with lid and cook it for 5 minutes in medium flame..
3. Now add chicken to the pan and mix well. Cover with lid and cook in medium heat until chicken done completely. I use only country chicken so it takes bit more time to cook and it won't oozes extra water. So, I added 1/2 cup of water to cook the chicken..
4. If you use store bought chicken it oozes more water by itself so you don't want to add any extra water to the chicken to cook. When the chicken is almost done, add crushed pepper and saute it. Open the lid and cook for another 5 minutes in medium flame. Garnish with coriander leaves and serve hot with rice or roti. #mycookbook.

Season with mustard, cinnamon, cardamom, cloves and cumin seeds. When the seeds start to splutter, add curry leaves. From Tamilnadu in South India, Chettinad chicken curry is quite fiery. There's no reason why you can't reduce the chilies to suit your own palate though. While Chettinad chicken goes perfectly with Dosa or Appams, it tastes equally good with Parathas (pan-fried Indian flatbread) and even plain.