Pepper Chicken Chettinad is a authentic recipe. I tried this recipe from here and it came out very nicely. I already posted a pepper chicken version and this is slightly different from that. Everybody in our family loved this. Lets see how to prepare this tasty pepper chicken chettinad dry version.

Below are some chicken recipes to try if you like.

Nadan kozhi curry 
Chicken Kuzhambu – step by step
Simple Chicken Gravy
Country chicken Biryani
Chicken 65
Country chicken Roast

How to make Pepper Chicken Chettinad

Preparation time: 10 min | Cook Time: 25 min 
 Total Time: 35 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients 

Chicken – 1/2 kg

Oil – 3 tbsp

Onion – 2 chopped lengthwise 

Tomato – 1 big or 2 small

Fennel seeds –  1/2 tsp

Cumin seeds – 1/4 tsp

Cloves – 6 to 8

Cinnamon stick – 3 to 4 (2 inch length)

Cardamom – 3

Bay leaf – 3 crushed

Chili powder – 1 tsp

Coriander powder – 1.5 tsp

Cumin powder – 1 tsp

Turmeric powder – 1/4 tsp

Salt – as per taste

Ginger garlic paste – 2 tsp

Fresh black pepper powder – 1/2 tsp ( or crush the black pepper coarsely)

Water – 1 cup ( + or – )

Coriander leaves for garnishing 

Method

1. In a wok/ kadai, add oil and when it is hot add the cloves, fennel seeds, cumin seeds, cinnamon stick, cardamom, bay leaf one by one and fry for 1 min in medium heat. ( don’t let them become black ).

2. Add the onion and sauté till transparent. Add the ginger garlic paste. Add the tomatoes when the raw smell of ginger garlic goes off and sauté till mushy. 

3. Add the chilli powder, coriander powder, turmeric powder, cumin powder and salt. Add the chicken pieces now and mix it well. 

4. Cover and cook the chicken. Chicken leaves the water and mostly that water would be enough for the chicken to cook. If you feel, chicken is not cooked properly, just add 1 cup of water. 

5. Cook the chicken until the oil oozes out. Add the crushed pepper powder now. Mix it well. Cook fur another 5 min and switch off. Garnish with coriander leaves. 

6. Serve the hot hot chicken with steamed rice or roti. 

Yummy and tasty Pepper Chicken Chettinad is ready

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The post Pepper Chicken Chettinad – Step by step | How to make chettinad pepper chicken – dry version | Indian Chicken Recipes | Chettinad Recipes | Sunday specials appeared first on Learning-to-cook.

• Chicken – 750 gms
• Onion – 1 big (chopped finely)
• Tomato – 1 big (chopped finely)
• Curry leaves – 10 to 12
• Cumin seeds – 1/4 tsp
• Fennel seeds – 1/4 tsp
• Cardamom – 2 
• Cloves – 5 to 6
• Bay leaf – 1 (crushed)
• Star anise – 2
• Cinnamon stick – 2 (crushed)
• Green chilli – 2 (chopped finely)
• Ginger Garlic paste – 1 tsp
• Black Pepper – 1 tsp (coarsely grinded)
• Salt – as per taste
• Oil – 2 tsp
• Lemon juice – 1/2 tsp
• Coriander leaves for garnishing

• Chilli powder – 1.5 tsp
• Turmeric powder – 1/4 tsp
• White Pepper powder – 1/4 tsp (optional)
• Cumin powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Salt – 1/2 tsp
• Oil – 1 tsp

• Wash the chicken nicely with salt.
• Marinate the chicken with the ingredients in II for 40min to 1 hr atleast.
• Meanwhile, you can start with the recipe.
• In a kadai or wok, add oil.
• When hot, add the cumin seeds, fennel seeds, cardamom, cinnamon stick, cloves, star anise and bay leaves and fry for a minute.

• Add curry leaves.
• Add in the onion and salt and fry till onion translucent.
• Add the Ginger Garlic paste, till the raw smell goes off.
• Now add in the tomato and cook till it becomes mushy or the oil starts oozes out.

• Now add the marinated chicken pieces and close with a lid.
• Do not add any water, as the chicken itself leaves enough water to cook and it cooks with all the masala’s in it. 
• Keep the flame in low to medium, so as to take care, it is not burnt at the bottom.

• When chicken is cooked, add in the crushed pepper corns and mix well and allow to cook again for 5 min.
• Add the lemon juice and switch off the flame. 
• Garnish with coriander leaves and serve hot with any rice or roti. 

• Marination enhances the taste. You can do without the marination also. If you prefer without marination, then you can add the powders, after the tomato is cooked. 
• Pepper can be reduced or increased as per your family taste. 

The post Chettinad Pepper Chicken appeared first on Learning-to-cook.