Chettinad Pepper Chicken Masala

This semi dry pepper chicken masala from chettinad cuisine is a great treat for spice lovers. I learnt this recipe from a chef who is specialized in chettinad cuisine.

Ingredients

Chicken (bone - in) - 800 grams (clean and cut into medium sized pieces)

Onion - 3 (Finely chopped)

Tomato - 2 (finely chopped)

Ginger garlic paste - 1 tbsp

Turmeric powder - ½ tsp

Red chilli powder - 1 tsp

Corriander powder - 2 tsp

Hot Water – ½ to 1 cup (As required)

To Temper:

Cinnamon -2 medium sized sticks

Cloves – 2

Star anise - 1

Curry leaves - 2 sprig

Bay leave - 1

Oil – 1 to 2 tbsp

Kalpasi – little

Red chillies – 1 or 2

Dry roast  and Grind:

Pepper - 3 tsp

Cumin seeds – 1 ½ tsp

Saunf (Fennel Seeds) - 1½ tsp

Directions:

Marinate the chicken with turmeric powder, red chilli powder and coriander powder; keep aside.

Dry roast and grind the pepper, cumin seeds and saunf to a coarse powder; keep aside.

Heat oil in a kadai; add all the ingredients under “To Temper”.

After it crackles, add the onions. Saute till the colour changes and then add ginger, garlic paste, tomato and Salt. Saute till tomato becomes soft. 

Fry till the tomato melts. Now add the marinated chicken and mix well .

Close the lid and allow to cook till the chicken is done (no need to add water as chicken leaves enough water to cook).  If you find it dry add  ½  - 1 cup of hot water.

Once the chicken becomes soft and the mixture becomes thick in consistency, add the “dry roasted powder” and mix well.

Garnish with coriander leaves and serve hot.

Note:

Adjust the water quantity and spice level according to your taste.  If you want to make dry version reduce the onion and tomato quantity.