Chettinad Chicken Recipe | Pepper Chicken Dry | South Indian

Name: Chettinad Chicken Recipe | Pepper Chicken Dry | South Indian
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g Chicken Breast (500 grams Chicken (chicken with bones gives better taste)); 15 cloves Garlic (10 cloves Garlic + 5 cloves Garlic finely chopped); 3 pieces Ginger (2 inch Ginger + 1 inch Ginger finely chopped); 1 tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi) + 1/2 teaspoon Turmeric powder (Haldi)); 1 piece Lemon Juice (1 Lemon juice extracted); 2 pieces Yellow Onion (2 Onion finely chopped); 1 piece Tomato (1 Tomato finely chopped); 2 sprig Curry leaves (2 sprig Curry leaves roughly torn); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera) roasted); 1 tsp Ground fennel (1 teaspoon Fennel Powder roasted); 1 tbsp Ground coriander (1 tablespoon Coriander Powder (Dhania) roasted); 2 tbsp Black Pepper (2-1/2 tablespoon Black pepper powder — up to 0.5); 0 pieces Table Salt (Salt to taste); 0 pieces Vegetable Oil (Oil as required (vegetable oil used)); 0 pieces Water (Water as required); 0 pieces Cilantro (Coriander (Dhania) Leaves for garnish)

Chettinad Chicken Recipe | Pepper Chicken Dry | South Indian - Chicken Recipes (Indian)

40 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free
Egg Free

Ingredients

For 4 servings

Chicken Breast500 g · 500 grams Chicken (chicken with bones gives better taste)
Garlic15 cloves · 10 cloves Garlic + 5 cloves Garlic finely chopped
Ginger3 pieces · 2 inch Ginger + 1 inch Ginger finely chopped
Ground Turmeric1 tsp · 1/2 teaspoon Turmeric powder (Haldi) + 1/2 teaspoon Turmeric powder (Haldi)
Lemon Juice1 piece · 1 Lemon juice extracted
Yellow Onion2 pieces · 2 Onion finely chopped
Tomato1 piece · 1 Tomato finely chopped
Curry leaves2 sprig · 2 sprig Curry leaves roughly torn
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera) roasted
Ground fennel1 tsp · 1 teaspoon Fennel Powder roasted
Ground coriander1 tbsp · 1 tablespoon Coriander Powder (Dhania) roasted
Black Pepper2 tbsp · 2-1/2 tablespoon Black pepper powder — up to 0.5
Table Salt0 pieces · Salt to taste
Vegetable Oil0 pieces · Oil as required (vegetable oil used)
Water0 pieces · Water as required
Cilantro0 pieces · Coriander (Dhania) Leaves for garnish

Make it mine in the app

Steps

1To begin making the Chettinad Dry Pepper Chicken Recipe, clean the chicken thoroughly and wash it well.
2First step is to marinate the chicken. Make a paste of the ginger and garlic by grinding in a mixer grinder or a pestle and mortar.
3Into a large mixing now, add the chicken pieces along with bones, turmeric powder, ginger garlic paste, lemon juice and salt. Mix well to combine. Cover the pan, place it in the refrigerator and marinate the chicken for 30 minutes.
4Heat oil in a kadai/wok on medium flame, add the chopped onions, ginger and garlic and sauté till onions turn soft and lightly brown.
5Add curry leaves and stir well for a few seconds.
6At this stage add finely chopped tomatoes and cook till tomatoes turn soft and mushy. This will take about 3-4 minutes.
7Now add the marinated Chettinad Chicken and let it cook for 3-5 minutes. Add all the spice powders - cumin powder, fennel seeds powder, coriander powder, crushed pepper or pepper powder and salt.
8Cover the pan and sprinkle a little water and cook the Chettinad Chicken until the chicken is tender.
9Once done, check the salt and pepper and adjust accordingly and cook the Chettinad Pepper Chicken in the open for another couple of minutes to evaporate excess moisture.
10Once done, turn off the heat and stir in the chopped coriander leaves.
11Transfer the Chettinad Pepper Chicken to a serving bowl and serve hot.
12Serve Chettinad Dry Pepper Chicken Recipe with Pickled onionsas an appetizer. Or you could also serve it as a side dish to a meal along wit Steamed riceand Milagu Rasam Recipefor lunch or dinner.