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Chettinadu Pepper Chicken

Indian

A good side dish from the Chettinadu cuisine, famous for meat dishes

Ingredients

  • 1 lb chicken thighs (boneless) cut into medium sizes
  • 1.5 cups of chopped onions
  • 3 - 4 tablespoons of oil
  • 1/4 teaspoon mustard seeds
  • 2 small tomatoes chopped
  • 2 green chilies chopped
  • 1.5 tablespoon ginger garlic paste
  • 1 teaspoon kashmiri chilli powder
  • 1/2 teaspoon cumin seeds
  • 2 or 3 each of cloves, cinnamon (1 inch size), cardamom
  • 2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 tablespoon black pepper powder
  • 1 or 2 bay leaves
  • 8 - 10 curry leaves
  • 1/2 cup chopped cilantro
  • 1 teaspoon salt, adjust to taste
  • 1 teaspoon garam masala

Instructions

  1. Heat oil in a pan. Add mustard and cumin seeds. Fry till they splutter.

  2. Sauté cardamom, cloves, cinnamon and bay leaves.

  3. Sauté onions and green chilies till onions are transparent.

  4. Sauté ginger garlic paste till the raw smell is off.

  5. Add turmeric powder, coriander powder, kashmiri chilli powder and cumin powder and sauté for about 2 minutes.

  6. Now add tomatoes. Cover and cook till tomatoes are done.

  7. Add the chicken pieces and salt and cook for 5 minutes.

  8. Add black pepper powder and cook until chicken is cooked. Keep stirring in between until all the water content is completely evaporated.

  9. Sprinkle garam masala and mix well.

  10. Garnish with curry leaves and chopped cilantro.

Printed from recipes.therajarams