Chettinad Pepper Chicken

Ingredients

Chicken (curry cut): 500g 

Lemon juice: 2tsp

Turmeric powder: ¼ tsp

Ginger garlic paste: 1 tbsp

Oil (vegetable/coconut): 1 tbsp

Shallots (sliced): 8-10

Curry leaves: 1 sprig

Masala powder: 2 tbsp (30g)

Fresh ground pepper: 1 tbsp

 

Method

  • In a bowl add chicken, lemon juice, turmeric and ginger garlic paste. Mix well and keep aside to marinate for 15-30 min
  • In a pan heat the oil and add the onion and curry leaves to it. Saute for 3-5 minutes till the onions turn translucent.
  • Add the marinated chicken and saute for 3-4 minutes on high flame. 
  • Mix the masala with ½ cup water to make a slurry. Add it to the chicken and mix well.
  • Reduce heat to medium low, cover and cook till the chicken is done. 
  • Add the fresh ground pepper to the Chicken and mix well. Stir on high flame till the gravy thickens.  
  • Serve hot with steamed rice, appams or parotta

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