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Chettinad pepper chicken curry is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Chettinad pepper chicken curry is something that I have loved my whole life.
Chicken Chettinad Curry is the peppery, hot and delicious chicken curry from the land of Chettiyars, the trading community of India. Learn how to make Chettinad style pepper chicken in few simple steps. Chettinad pepper chicken is a delicious hot and spicy dry chicken recipe cooked in aromati.
To begin with this particular recipe, we must first prepare a few components. You can cook chettinad pepper chicken curry using 19 ingredients and 4 steps. Here is how you cook it.
Ingredients needed to cook Chettinad pepper chicken curry:
- 1/2 kg Chicken (Boned and cleaned)
- 2 tbsp Oil
- 3 Cloves
- 2 Cinnamon stick broken
- 2 Cardamom
- 1 tsp Cumin seeds
- 1 Spring Curry leaves
- 1/2 tsp Mustard seeds
- 1 Large Onion chopped
- 2 Green chillies
- 1 tsp Ginger Garlic paste
- 2 Big Tomatoes finely chopped
- 1 tsp Crushed Pepper
- 2 tsp Coriander powder
- As needed Salt
- 1 tsp Red chilli powder
- leaves To garnish Coriander
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
Chettinad Dry Pepper Chicken, is a simple stir fry chicken cooked with classic Chettinad flavours Add curry leaves and mix well. Pepper chicken is a popular non-vegetarian dish that is prepared by several methods. How about trying the spicy Chettinad style pepper chicken? Heat oil in a frying pan.
Steps to serve Chettinad pepper chicken curry:
- Heat oil in wide pan. Add mustard seeds, cumin, cardamom, clove and cinnamon. - - Once mustard crackled completely add chopped onion, bit salt and saute it.
- Now add turmeric powder, ginger garlic paste, curry leaves, green chilli. Saute this for couple of minutes. - - Add finely chopped tomatoes, red chilli powder, coriander powder, cumin powder and mix it. Close with lid and cook it for 5 minutes in medium flame.
- Now add chicken to the pan and mix well. Cover with lid and cook in medium heat until chicken done completely. - - I use only country chicken so it takes bit more time to cook and it won't oozes extra water. So, I added 1/2 cup of water to cook the chicken.
- If you use store bought chicken it oozes more water by itself so you don't want to add any extra water to the chicken to cook. - - When the chicken is almost done, add crushed pepper and saute it. Open the lid and cook for another 5 minutes in medium flame. - - Garnish with coriander leaves and serve hot with rice or roti. #mycookbook
Season with mustard, cinnamon, cardamom, cloves and cumin seeds. When the seeds start to splutter, add curry leaves. From Tamilnadu in South India, Chettinad chicken curry is quite fiery. There's no reason why you can't reduce the chilies to suit your own palate though. While Chettinad chicken goes perfectly with Dosa or Appams, it tastes equally good with Parathas (pan-fried Indian flatbread) and even plain.
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