Chettinad Dry Pepper Chicken Recipe
Chettinad Dry Pepper Chicken is a flavorful and simple dish that brings the essence of Tamil Nadu’s rich culinary tradition to your table. Whether you are looking for a quick weeknight meal or a tasty appetizer to serve at your next gathering, this dish is the perfect choice. With its aromatic spices and tender chicken, it is bound to be a hit at any meal.
Cuisine: Chettinad
Course: Appetizer
Diet: High Protein, Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken | 500 grams |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Curry Leaves | 2 sprigs |
| Ginger-Garlic Paste | 1 tbsp |
| Turmeric Powder | ½ tsp |
| Cumin Powder | 1 tsp |
| Coriander Powder | 1 tbsp |
| Fennel Powder | 1 tsp |
| Black Pepper Powder | 2 ½ tsp |
| Salt | To taste |
| Water | As needed |
| Oil | As needed |
| Fresh Coriander Leaves | For garnish |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Instructions:
-
Prepare the Chicken:
Start by thoroughly cleaning the chicken pieces and ensuring they are free of any unwanted parts. In a bowl, combine the chicken with turmeric powder, water, and let it sit for about 10 minutes to marinate. After 10 minutes, drain the water and marinate the chicken with salt, keeping it aside for later. -
Sauté the Aromatics:
Heat oil in a pan or skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent. This should take around 3-4 minutes. Add the ginger-garlic paste and cook for an additional 2 minutes until fragrant. -
Add the Curry Leaves and Tomato:
Next, add the curry leaves and stir well, allowing them to infuse the oil with their aroma. Now, add the chopped tomatoes and cook them until they turn soft, which will take about 3-4 minutes. Stir occasionally to ensure they cook evenly. -
Cook the Chicken:
Add the marinated chicken pieces to the pan and cook for about 3-5 minutes. Allow the chicken to brown slightly on the outside while stirring to coat it with the flavors from the aromatics. -
Add Spices:
Once the chicken is lightly browned, add the cumin powder, fennel powder, coriander powder, black pepper powder, and salt to the pan. Mix well to combine all the spices with the chicken. Cook for another 5 minutes to allow the spices to infuse into the meat. -
Simmer the Chicken:
Pour in ¼ cup of water, just enough to create a light sauce, and simmer the chicken for 3-4 minutes until the chicken is fully cooked through and the flavors have melded together. -
Garnish and Serve:
Once the chicken is cooked, remove the pan from heat and garnish the dish with freshly chopped coriander leaves. Serve your Chettinad Dry Pepper Chicken hot with tomato rasam and steamed rice for a delicious meal.
This Chettinad Dry Pepper Chicken is perfect for a flavorful and spicy meal that pairs wonderfully with rice or as a starter for your party. Its rich flavors and aroma will leave your guests craving for more. Enjoy the essence of Tamil Nadu with this easy-to-make recipe that brings a taste of South India to your kitchen!
