Chettinad Pepper Chicken Dry

If you wish to have a pepper chicken dry once the chicken is soft cooked.

Chettinad pepper chicken dry.

Marinate chicken pieces with a pinch of salt and keep it in a refrigerator for 20 minutes to tenderize the chicken. Dry roast the spices use the seeds from the cardamom pods in a skillet until they turn a shade darker and fragrant. Serve with onion wedges rice and rasam or naan or chapathi. Open the lid and fry till the moisture evaporates and the masala clings on to the chicken well.

While the spices are roasting rub turmeric powder on the chicken and keep aside. Chettinad pepper chicken is a delicious hot and spicy dry chicken recipe cooked in aromatic spices featuring the uniqueness of chettinad dishes. This dish is a great feast for all spice lovers. Step by step chettinad pepper chicken masala recipe.

In a pan heat coconut oil and add mustard seeds and fennel seeds. Cut onion and keep them aside heat the pan and dry roast the fennel seeds and black pepper seeds for 2 3 minutes. More indian chicken recipes here. Once they start.

Cool and pound the roasted fennel seeds and black pepper seeds in a mortar to make a coarse powder and keep it aside. Ingredients 500 grams chicken chopped to cubes with bone 1 onion chopped 2 tablespoons garlic minced 2 teaspoons ginger grated 3 green chillies chopped salt to taste 2 tablespoons lemon juice and 1 teaspoon more 12 curry leaves 2 teaspoons coriander powder dhania 1 2 teaspoon. After 10 minutes drain. To grind into a powder 1 tsp cumin seeds 2 tbsp coriander seeds 4 5 dry red chillies 3 tsp black peppercorns 2 inch cinnamon 3 4 green cardamom 1 tsp fennel seeds 1 4 cup dry coconut grated 2 inch ginger chopped 10 12 cloves garlic.