Chettinad Pepper Chicken




table for pepper chicken



1) Cut the chicken into small pieces and wash it well

2)Cut the onion and the tomatoes into small pieces

3) Dry roast the Black pepper and the fennel seeds till the color slightly changes. When it gets cool, powder it in a blender


4)Heat up the oil in a kadai. Add cinnamon and cloves. When it crackles, add onion and saute it for 2 minutes

5) Add the ginger and Garlic paste and saute it well till the raw flavor completely goes away


6) Add the tomatoes and chili powder, turmeric powder and a little bit of salt so that the tomato can be easily smashed


7) When the tomatoes are completely smashed, add the chicken pieces and salt. Close the lid and cook it in a medium flame for 20 minutes. Don’t add water. The moisture in the chicken itself is enough to cook the chicken


8) After 20 minutes open the lid and increase the flame.  Cook the chicken till the gravy gets thicker .( THE COOKING TIME DEPENDS UPON THE CHICKEN YOU BOUGHT)

9) When the gravy gets thicker, add the ground powder of pepper and fennel seeds. Stir it well


10) Cook this for 2 minutes and switch off the flame . Add fresh curry leaf and stir it well

Now the Chettinad Pepper chicken is ready to serve


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