Chettinad Pepper Chicken Roast

Clean and wash the chicken pieces with turmeric powder and drain it.

Chettinad pepper chicken roast.

While the spices are roasting rub turmeric powder on the chicken and keep aside. Add enough salt and water if needed. Instructions dry roast all the ingredients under spice mix on a low flame for 3 4 minutes till they start smelling nutty and the. Heat a kadai with oil and add cinnamon cardamom cloves fennel seeds and bay leaves and saute for a minute.

To get the right taste do stick on to the exact measurements. Salt and pepper to taste 2 3 green onions finely chopped. Marinate the chicken for 1 hour with chili powder 1 2tsp turmeric powder 1tsp ginger garlic paste and salt as required. Garnish chicken roast with coriander leaves.

For the curry 4 tbsp vegetable oil 2 bay leaves 1 tsp mustard seeds 2 cups onion chopped 1 tsp green chilli chopped 2 3 sprigs curry leaves 1 kg chicken curry cut 1 and 1 2 cup tomato finely chopped salt to taste 2 tsp kashmiri red chilli powder 1 tsp turmeric powder 2 tsp tamarind paste. If you are looking for a chettinad pepper chicken masala then you can use the chettinad masala which i have shared below. Simmer until oil separates. After 10 minutes drain the turmeric water and marinate with little salt.

Set chicken aside while you cook the bacon. This pepper chicken recipe can be used to make both versions of the pepper chicken dry and gravy. Add chicken mix and bring to a boil. Marination for pepper chicken.

Once they start. In a pan heat coconut oil and add mustard seeds and fennel seeds. To begin making the chettinad dry pepper chicken recipe clean the chicken thoroughly and wash it well. Pat the chicken thighs dry with a paper towel and generously season both sides with kosher salt and pepper.

Preheat your oven to 325 degrees. Place it in a bowl then add about 1 2 teaspoon of turmeric powder and water until chicken in fully immersed and let it sit for 10 minutes. Add onions coconut ginger and garlic and cook till the onions become soft and the coconut turn light brown in colour. In a 3 or 4 quart dutch oven or saute pan add the bacon and 3 tablespoons water.

Add 3tsp ground black pepper and cook covered for 10 15 minutes. Heat oil in a heavy bottomed pan on medium flame. Reduce heat and simmer until chicken is half cooked.