Sunday, February 27, 2011

Chettanid Pepper Chicken

Sorry for being away from blog for such a long time. We have been vacationing in India for many weeks and then hang over of such a wonderful trip!!! Finally I am back with a recipe, which is not my
original recipe but turned out great so sharing it.

DH wanted to have chicken and a different kind of preparation!!! Lo Jee, kar lo baat. Ek tou vegetarian biwi se chicken ki demand and wo bhi different style ke!!! I decided to cook Chettinad Pepper Chicken.
My preparation is inspired by this recipe . However, DH likes little bit curry with chicken so I modified it a bit and also added little less chili than the original recipe.

1 lb chicken (I used chicken thigh part)
2 large Onion chopped finely
2 Tomatoes chopped)
Ginger garlic paste  2 tsp
Chili powder 1.5 tsp
Turmeric powder : 1 tsp
Coriander powder : 1 tbsp
Whole Pepper corns (crushed) : 1 tbsp
Cinnamon : 2 sticks
2 green Cardamom
1 black cardamom
2 Cloves
2 Bay leaf
Fennel seeds  1 tsp
Curry leaf  few
3 tbsp oil
salt to taste
Lemon Juice : 1/2 tsp (optional)

Marinate chicken in 1 tsp ginger garlic paste chili powder turmeric and salt for 1-2 hours.

Heat oil in a pan and put all sabut masalas such as bay leaf, cardamom, cinnamon and clove. Now add fennel seeds. When they sputter, add curry leaf. Now put onion and saute until translucent. Add remaining ginger garlic paste. Finally add chopped tomato and let it become mushy. Add coriander powder and marinated chicken. Add little water. Cook until chicken pieces are tender and then add the crushed pepper. Serve hot with rice. If you want, add some lemon juice to chicken.

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