Pepper Chicken Chettinadu

Chettinad recipes are always well known for its flavor through ages.And a famous menu entity in mostly all Indian restaurants.I have always had a great inclination towards this chettinad flavors.But this was something different which I have not tried/tasted in restaurants or even tried at home before.But believe me,now there are strong fans of this dish at home.Its a moderately spicy delicious dish that goes well with rice , , chapathis,appams or even dosa.We had this dish with rice.The recipe is adapted from here,do check it out & enjoy !!!

Preparation time ~ 15 minutes

Cooking time ~ 25 minutes

Author ~ Julie

Serves ~ 4-5

Ingredients
chicken 500-600gm( 1.5lb)(refer notes)
onion 1 big chopped fine
tomato 2 medium chopped
ginger garlic paste 1 tbsp
curry leaves few
green chillies 2-3 chopped
whole garam masala(1" strand cinnamon,3 cardamom,2 bay leaves,3 cloves)
cumin seeds 1/2 tsp
mustard seeds 1/2 tsp
roasted cumin powder 1/2 tsp
hot chilly powder 1/2 tsp

kashmiri chilly powder 1 tsp

fennel powder(perinjeerakam podi) 1/2 tsp
whole peppercorns crushed 2tsp
coriander powder 1.25 tsp
coriander leaves 3-4 sprigs chopped
oil 2 tbsp
salt to taste

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Method

-Wash the chicken several times and cut in medium sized pieces. Drain the water in a colander. Keep aside.
-Heat oil in a pan and splutter mustard seeds,crackle cumin seeds.Add the whole garam masala listed.Saute.
-Add in the onion chopped,saute till lightly browned on all sides,may take upto 5 minutes on medium flame.Add the salt lightly.Add the turmeric powder,saute.(gives a nice color & removes the raw flavor)
-Add the curry leaves,followed by green chillies chopped and the ginger -garlic paste.Saute till the raw smell disappears.
-Add the chopped tomatoes.Add all spice powders(chilly,coriander,fennel powder & cumin powder) and cook for 5-6 minutes on medium flame covered till the tomatoes are mashed. The gravy sauce must be thickened and cooked by now .The oil slightly oozes out.
-Add in the chicken and cook without water.Toss it well,Cover & cook the chicken till done on medium flame.(about 10 minutes).Then uncover lid, add the crushed peopercorns, reserve half for garnish. Chicken oozes out all moisture while cooking and makes a great sauce.

-If you wish a slightly thicker gravy,then cook uncovered for another 4-5 minutes.Add in the reseved crushed pepper corns,and coriander leaves.Adjust salt if required.
-Serve hot with your desired staples /rice.Drizzle a pinch of crushed pepper corns !!

Servings~ 2-3 adults

NOTES
* You can use boneless or with bones chicken.I have used boneless chicken thighs.
* You can even add pepper powder instead of crushed pepper corns but the crushed pepper corns brings out the exact flavor.

Sending this to 60 days of Christmas hosted by Priya & Divya,Tried & tasted -Chettinad Recipes hosted by Lekshmi @ Kitchen Chronicles
,Bachelor's feast hosted by Jaleela @ Cook Book Jaleela,South Indian Cooking hosted by Divya@ Divya's Culinary Journey