Chettinad cuisine offers a variety of non-vegetarian and vegetarian dishes. It’s the cuisine of the chettinad region of Tamil Nadu state in South India. Chettinad cuisine is one of the most aromatic and spiciest in India. The cuisine is really famous for its use of a variety of spices used in preparing mainly meat dishes.
In this type of chicken masala, pepper plays a very important role in providing the hot taste needed. In many pepper chicken recipes, normally use just pepper for the hot taste. But in the traditional chettinad preparation, whole dry red chilly and a very little of chilly powder are used. The crushed peppercorns should be added at the end of the preparation to maintain its flavour to the end. In chettinad preparation chicken is never marinated.
In my family we all love chettinad food. Yesterday I made Chettinad Pepper Chicken the dry version, it’ s a quick and easy really aromatic preparation. It made a fabulous combination with chapathi. It can be served also with porottas, roti, fried rice, plain rice etc. Lets see how to prepare this easy and taty Chettinad Pepper Chicken dry version. Unless you are vegetarian, try it out the same recipe using potates, mushrooms or soya chunks.
How to Make Chettinad Pepper Chicken- Pepper Chicken- Dry Version
Heat a deep bottom sauce pan, pour oil and when it is hot add cumin seeds and mustard seeds. Allow it to splutter.
Now add in fennel seeds, cloves, cardamom, dry red chillies, Cinnamon stick, bay leaf one by one and fry for 1 minute in a medium low flame.
Add the crushed ginger and garlic and saute it until raw smell goes on.
Add the chopped onion and little salt, saute till transparent. Then add the tomatoes, stir and saute until it turn soft and mushy.
Add the turmeric powder, cumin powder, chilly powder, saute it for a minute in low flame. Then add the chicken pieces and lemon juice, combine well. Cover and cook the chicken pieces, chicken leaves the water and mostly that water would be enough for the chicken to cook completely. Cook in a medium low flame.
Add the crushed pepper powder and combine well. Stir and cook it for 3 more minutes.
Add in chopped curry leaves and coriander leaves, combine well. Switch off the flame, keep it rest for 10 mins. Serve along with chapathi, roti, poratta or rice.
Enjoy!! Happy Cooking.