Chettinad Pepper Chicken

 

Chettinad Pepper Chicken!



  

 

It’s a very popular dish and very delicious too. With few ingredients and little effort, we can

give a real ‘treat’ to our family members as well as guests. It’s much healthier and

tastier than fried chicken.

 

Ingredients:

 

Chicken thighs – 2 to 3

(Cut into small pieces)

Shallots/Small Onions (sliced) – 8

Alternatively Big Onion (thinly sliced) - 2

Ginger, Garlic Paste – 1 tbsp.

Garlic (sliced) – 4

Tomato (chopped) – 2

Black Pepper Powder – 2 tsp.

Turmeric Powder – 1 tsp.

Red Chilli Powder – 1 tsp.

Salt – to taste

Fresh Coriander leaves – to garnish

Mint leaves – few (optional)

Yoghurt/Curd - 2 tsp.

 

Ingredients

 

 

Tempering:

 

Fennel seeds – ¼ tsp.

Cumin Seeds – ¼ tsp.

Curry leaves – few

Oil – 1 tbsp.

 

 

 

 

 

 

 

Chicken Marinade


 

Add water to cook..

 

 

Method:

Wash the chicken and coat it with turmeric, a pinch of salt and juice of 2 limes.  Leave aside for 10 minutes, then wash and drain.

Toss in 1 tsp.ginger garlic paste, turmeric, salt, Ground pepper, chilli powder, curd/yoghurt and Coriander leaves/Mint leaves.  If you have time at your disposal, leave it to marinade for ½ an hour to 1 hour..

In a pan pour oil, toss in tempering ingredients, one by one. Add rest of the ginger garlic paste sauté for 1 minute, add sliced onions and cook until translucent. Stir in the tomato and cook for 2 minutes, add the chicken and sauté for few more minutes. Pour quarter to half a cup water, cover with a lid and simmer until the chicken is cooked through. Occasionally, open the lid to stir. Then take the lid off and cook in high heat for 2 to 3 minutes. If you want it little dry, cook in high heat for few more minutes.

Garnish with coriander leaves and serve.

 



 

Kids love it when served with Curd/Yoghurt Rice!