5 Minutes to Preparing Appetizing Chettinad pepper chicken curry

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Chettinad pepper chicken curry

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Below are the ingridients that are needed to cook a tasty Chettinad pepper chicken curry:

  1. Provide 1/2 kg of Chicken (Boned and cleaned).
  2. Prepare 2 tbsp of Oil.
  3. Prepare 3 of Cloves.
  4. Get 2 of Cinnamon stick broken.
  5. Prepare 2 of Cardamom.
  6. Use 1 tsp of Cumin seeds.
  7. Provide 1 of Spring Curry leaves.
  8. Prepare 1/2 tsp of Mustard seeds.
  9. Use 1 of Large Onion chopped.
  10. Take 2 of Green chillies.
  11. You need 1 tsp of Ginger Garlic paste.
  12. Get 2 of Big Tomatoes finely chopped.
  13. Take 1 tsp of Crushed Pepper.
  14. Take 2 tsp of Coriander powder.
  15. Provide As needed of Salt.
  16. Prepare 1 tsp of Red chilli powder.
  17. Use leaves of To garnish Coriander.
  18. Take 1 tsp of Turmeric powder.
  19. You need 1 tsp of Cumin powder.

Ready with the ingridients? Below are the procedures on preparing Chettinad pepper chicken curry:

  1. Heat oil in wide pan. Add mustard seeds, cumin, cardamom, clove and cinnamon. Once mustard crackled completely add chopped onion, bit salt and saute it..
  2. Now add turmeric powder, ginger garlic paste, curry leaves, green chilli. Saute this for couple of minutes. Add finely chopped tomatoes, red chilli powder, coriander powder, cumin powder and mix it. Close with lid and cook it for 5 minutes in medium flame..
  3. Now add chicken to the pan and mix well. Cover with lid and cook in medium heat until chicken done completely. I use only country chicken so it takes bit more time to cook and it won't oozes extra water. So, I added 1/2 cup of water to cook the chicken..
  4. If you use store bought chicken it oozes more water by itself so you don't want to add any extra water to the chicken to cook. When the chicken is almost done, add crushed pepper and saute it. Open the lid and cook for another 5 minutes in medium flame. Garnish with coriander leaves and serve hot with rice or roti. #mycookbook.

Heat a pan and transfer the pepper chicken gravy to the pan. Saute on high heat until the gravy becomes thick and the masala gets coated on the chicken. Stir the tomatoes and ground spices into the mixture; cook until the tomatoes are softened. I was told it's a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In today's version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few.

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