Recipe: Delicious Chettinad pepper chicken curry

Chettinad pepper chicken curry. Chicken Chettinad belongs to the Chettinad Cuisine which is a cuisine enriched by the liberal uses of spices and therefore Chicken chettinad curry is a spicy, real hot, exotic dish Chettinad cuisine has gained popularity in non-Tamil speaking areas as well. Madurai, Tirunelveli and the other southern. Chettinad pepper chicken dry is very easy to make and tastes delicious.

Chicken Chettinad is one of the most flavorful chicken dishes from South Indian cuisine. It is also one if the most ordered curry in a south Indian Chettinad Chicken - Instant Pot / Pressure Cooker. Chicken pieces cooked in freshly ground spices, to make a flavorful and aromatic chettinad curry. You can have Chettinad pepper chicken curry using 19 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chettinad pepper chicken curry

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

Chicken chettinad gravy recipe - One of the most popular dishes from the chettinad cuisine. Very flavorful, delicious & simple to make. On a low flame, dry roast coriander seeds and red chilies. When the coriander seeds begin to smell good, add elaichi, jeera, saunf, pepper, cinnamon and cloves.

Chettinad pepper chicken curry step by step

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.

Chettinad Pepper Chicken (Koli Milagu Masala). According to Jaffrey, "What gives this a very special southern flavor is the use of fennel seeds, curry leaves, and, of course. From Tamilnadu in South India, Chettinad chicken curry is quite fiery. There's no reason why you can't reduce the chilies to suit your own palate though. While Chettinad chicken goes perfectly with Dosa or Appams, it tastes equally good with Parathas (pan-fried Indian flatbread) and even plain.