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.
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.
You can try other Chicken Recipes here: Butter Chicken, Grilled Chicken Salad. Mexican Chicken Soup with Rice.
[whohit]ChettinadPepperChicken[/whohit]
- 250 gm of boneless chicken pieces
- 2 sprigs of curry leaves or kaddhi patta
- 2 tbsp of ghee or oil.
- 1/2 tsp Turmeric Powder or haldi
- 1 tsp of black mustard seeds
- 1/4 tsp of fennel seeds, saunf (optional) I skipped
- 2 tsp Ginger Garlic Paste
- 1 Large Onions, sliced
- 2 large Tomatoes chopped
- For dry Spice Mix
- 1 tsp of cumin seeds
- 2 tsp of coriander seeds
- 1-2 dry red chillies or less.
- 1 tsp of whole pepper corns
- 3 inch long cinnamon stick
- 2 green cardamom
- Take boneless chicken and cut it into cubes or bite size pieces.
- For the dry spice mix add cumin seeds, whole coriander seeds and green cardamoms in a small pan for toasting.
- 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.
- 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.
- 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.
- Once the seeds begin to sputter add the dry spice mix. Saute everything on low flame for a couple of seconds.
- Add Sliced onions, Ginger Garlic paste* and Kaddhi Patta. Saute the onions till they become soft.
- Add chopped onions and continue to cook them till they become soft and gooey.
- Add chicken pieces to the wok and combine together.
- Add turmeric powder and season with salt.
- Mix together and let it saute for a minute or so.
- 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.
- 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.
- Serve hot as an appetizer or even as a main course with a roti or tawa naan.
- * You can either use ginger Garlic paste or 2 cloves of minced garlic and 1 tsp of grated ginger