Follow me on Amara Recipes- Facebook

Sunday, December 27, 2015

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


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 


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.

No comments:

Post a Comment