How to make chettynadu pepper chicken
Introduction to Chettynadu cuisine
Welcome to the vibrant world of Chettynadu Black pepper chicken cuisine, where every dish tells a story steeped in tradition and flavor. If you haven’t had the chance to dive into this culinary treasure from South India, then you're in for a treat. Black pepper chicken One standout dish that embodies the essence of Chettynadu is Black Pepper Chicken spicy, aromatic delight that will tantalize your taste buds.
chicken
Imagine succulent pieces of chicken marinated in a blend of roasted black pepper chicken and fragrant spices, simmered to perfection. This tasty recipe isn't just about satisfying hunger; it’s about experiencing rich flavors rooted in history. Whether you’re an experienced chef or someone who loves to experiment with new dishes at home, preparing Chettynadu Black Pepper Chicken is sure to elevate your cooking game.
Ingredients:
Chicken: 500 grams (bone-in or boneless, as per your preference)
Onions: 2 medium-sized, finely chopped
Tomatoes: 2 medium-sized, finely chopped
Ginger-Garlic Paste: 2 teaspoons
Green Chilies: 2, slit
Curry Leaves: 10-12
Turmeric Powder: 1/2 teaspoon
Salt: To taste
Oil: 3 tablespoons
Coriander Leaves: For garnish
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For the Chettinad Masala:
- Black Peppercorns: 2 teaspoons
- Cumin Seeds: 1 teaspoon
- Fennel Seeds: 1 teaspoon
- Coriander Seeds: 1 tablespoon
- Dry Red Chilies: 3-4
- Cinnamon Stick: 1-inch piece
- Cloves: 3-4
- Cardamom Pods: 2
- Grated Coconut: 2 tablespoons
1. Prepare the Chettinad Masala:
Dry roast all the ingredients for the Chettinad masala (peppercorns, cumin seeds, fennel seeds, coriander seeds, dry red chilies, cinnamon, cloves, cardamom, and grated coconut) on medium heat until fragrant.
Allow the mixture to cool slightly, then grind it into a coarse powder. Set aside.
2. Cook the Chicken:
Heat oil in a large pan medium heat.
Add the curry leaves and slit green chilies, sauté for a few seconds.
Add the onions and
ginger-garlic paste and saute until the raw smell and golden brown.
Add the chopped tomatoes and saute cook until they turn and mushy.
Add the turmeric powder and chilli powder salt, stir well.
3. Combine and Cook:
Add the cleaned chicken pieces to the pan, mix well to coat the chicken with the masala.
Cover and cook the chicken on low heat until it's nearly cooked through (about 15-20 minutes).
Once the Black pepper chicken is almost done, add the prepared Chettinad masala powder. Mix well.
Continue to cook uncovered for another 5-10 minutes until the chicken is fully cooked and the masala is well-coated on the Black pepper chicken.
If the gravy is too thick, you can add a splash of water to adjust the consistency.
4. Garnish and Serve:
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, chapati, or any Indian bread of your choice.
Enjoy your delicious Chettinad Black Pepper Chicken!
Ready to embark on this flavorful journey? Let’s uncover how you can recreate this mouth-watering dish right in your own kitchen!
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