Chettinad Pepper Chicken Curry

Chettinad Pepper Chicken Curry has a nice kick from the fresh ground spices. The flavor of pepper stands out of the other spices. 

The dish goes great with biryani, pulav or roti.

Preparation Time: 10 minutes 

Cook Time: 25 minutes 

Serves : 3-4

Ingredients:

To Marinate:

Chicken: 500 gms

Red chili powder: 1/2 tsp 

Fresh ground pepper: 1/2 tsp 

Lime or Lemon juice : 1/4 tsp 

Salt : 1/2 tsp 

Turmeric: 1/2 tsp 

Spices to grind:

Coconut powder: 1/4 cup

Fresh ground pepper: 1/2 tsp 

Coriander seeds: 2 tbsp 

Elachi/Green cardamom: 2

Cinnamon: 2" stick 

Cumin seeds/ jeera: 1 tsp 

Fennel seeds/ Saunf : 1 tsp 

Dry red chili: 1

For the wet masala:

Onion : 1 chopped 

Tomato: 1 chopped 

Ginger garlic paste: 1 tbsp 

Cilantro/coriander leaves: 1/4 cup chopped 

Mint leaves/Pudina: 2 tbsp 

Turmeric: 1/4 tsp 

Fresh ground pepper: 1/2 tsp 

Salt to taste 

Method:

Take all the ingredients listed under to marinate, mix well and marinate for 30-40 minutes.

Take all the ingredients listed under spices to grind except coconut powder and pepper and fry for 3 minutes. Now add both the ingredients mix and fry 1 minute. Turn off the stove and let them cool. Grind into a smooth powder.

Heat 3 tbsp of oil in a pan and fry onions until they turn translucent. Add ginger garlic paste and fry for 30 seconds. Add tomatoes and cook until they turn mushy, add cilantro and mint leaves, cook for 1 minute. 

Add the marinated chicken and fry for 3 minutes, add the grinded masala, salt and mix well. Fry for 2 minutes close lid, open lid and add 1 1/4 cup of water mix well and close lid. Cook for 7-8 minutes. 

Open lid, add 1/2 tsp of pepper mix well and turn off the stove.

Serve hot with biryani, Pulav or roti.