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Aug 312015
 

 

I always thought I can handle spices and chillies very well. I also thought Punjabis make the most fiery curries and other recipes. But this chettinad Pepper Chicken won hands down and proved me wrong. I was surprised how amazingly hot can be those red dried chillies be if you put one extra than called for in the recipe. Nevertheless it was an awesome recipe. You can limit the chilies as per your taste buds.


The way the Curry leaves, mustard and other spices marry with the chicken creates an unforgettable harmony of flavours. This is a welcome change to your regular way of making chicken. I am sure this will leave a lasting impact on your mind and on your tongue 😛

Directions:
1. Take boneless chicken and cut it into cubes or bite size pieces.

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2. For the dry spice mix add cumin seeds, whole coriander seeds and green cardamoms in a small pan for toasting.


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3. Also add whole pepper corns, Cinnamon Stick and dry Red Chillies. You can remove the seeds from the red chilies to make it less fiery.


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4. Toss these spices on a medium low flame until they become fragrant and on cooling down ground them in a coffee grinder or spice grinder. Set aside.


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5. In a wok or kadhai add ghee. Add mustard seeds and let them crackle for 10 seconds or so. You could even add fennel seeds, I did not add as I am allergic to it.


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6. Once the seeds begin to sputter add the dry spice mix. Saute everything on low flame for a couple of seconds.

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7. Add Sliced onions, Ginger Garlic paste* and Kaddhi Patta. Saute the onions till they become soft.


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8. Add chopped onions and continue to cook them till they become soft and gooey.

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9. Add chicken pieces to the wok and combine together.

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10. Add turmeric powder and season with salt.


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11. Mix together and let it saute for a minute or so.

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12. Add water, bring it to a boil and put the lid on, simmer on low flame till the chicken is well cooked. It should take 15 minutes or so. 


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13. Dont forget to open the lid in between and stir and see if anything is sticking to bottom. The spice should have coated well with the chicken.

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14. Serve hot as an appetizer or even as a main course with a roti or tawa naan.

You can try other Chicken Recipes here: Butter Chicken, Grilled Chicken Salad. Mexican Chicken Soup with Rice.

 

Chettinad Pepper Chicken Masala | South Indian Style Spicy Pepper Chicken | Dry Spicy Chicken
Serves 3
Fiery Spicy Pepper Chicken from Chettinad region.
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 250 gm of boneless chicken pieces
  2. 2 sprigs of curry leaves or kaddhi patta
  3. 2 tbsp of ghee or oil.
  4. 1/2 tsp Turmeric Powder or haldi
  5. 1 tsp of black mustard seeds
  6. 1/4 tsp of fennel seeds, saunf (optional) I skipped
  7. 2 tsp Ginger Garlic Paste
  8. 1 Large Onions, sliced
  9. 2 large Tomatoes chopped
  10. For dry Spice Mix
  11. 1 tsp of cumin seeds
  12. 2 tsp of coriander seeds
  13. 1-2 dry red chillies or less.
  14. 1 tsp of whole pepper corns
  15. 3 inch long cinnamon stick
  16. 2 green cardamom
Instructions
  1. Take boneless chicken and cut it into cubes or bite size pieces.
  2. For the dry spice mix add cumin seeds, whole coriander seeds and green cardamoms in a small pan for toasting.
  3. Also add whole pepper corns, Cinnamon Stick and dry Red Chillies. You can remove the seeds from the red chilies to make it less fiery.
  4. Toss these spices on a medium low flame until they become fragrant and on cooling down ground them in a coffee grinder or spice grinder. Set aside.
  5. In a wok or kadhai add ghee. Add mustard seeds and let them crackle for 10 seconds or so. You could even add fennel seeds, I did not add as I am allergic to it.
  6. Once the seeds begin to sputter add the dry spice mix. Saute everything on low flame for a couple of seconds.
  7. Add Sliced onions, Ginger Garlic paste* and Kaddhi Patta. Saute the onions till they become soft.
  8. Add chopped onions and continue to cook them till they become soft and gooey.
  9. Add chicken pieces to the wok and combine together.
  10. Add turmeric powder and season with salt.
  11. Mix together and let it saute for a minute or so.
  12. Add water, bring it to a boil and put the lid on, simmer on low flame till the chicken is well cooked. It should take 15 minutes or so.
  13. Dont forget to open the lid in between and stir and see if anything is sticking to bottom. The spice should have coated well with the chicken.
  14. Serve hot as an appetizer or even as a main course with a roti or tawa naan.
Notes
  1. * You can either use ginger Garlic paste or 2 cloves of minced garlic and 1 tsp of grated ginger
Adapted from Edible Garden
Adapted from Edible Garden
The Secret Ingredient http://www.thesecretingredient.in/
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Comments

  1. Manoj Kumar says:

    लाजवाब …

  2. Manoj Kumar says:

    Just Beautiful..Great Cooking – Great work.. Artistic ..Beautifully presented ….Appreciated cooking Ms Anshu Wadhwa Pande … Tell You All i'm not a cook – i am a food Lover .. बहोत सारा खाने वाला … हा हा हा हा हा

  3. Thankyou soo much Manoj Ji 🙂 I am overwhelmed