Pepper Chicken Chettinaad - Chicken Recipes

Ingredients:
1 chicken cut to medium pieces
1 cup curd/ yoghhurt

• 4 tsp - garlic-ginger paste
• 2 tbsp - fresh coarsely ground peppercorns
• A few drops lime juice
• Cooking oil
• 3 - large onions, finely chopped
• 2 - ripe chopped tomatoes
• 1/2 tsp turmeric pwd
• salt � to taste
• 2-3 whole dried red chilies (to taste)
• 2 sprigs of curry leaves
• 1/2 tsp mustard seeds
• For garnishing: 1/4 cup each of chopped coriander, ginger juliennes & dessicated/grated fresh coconut

Method

1. Marinade the chicken pieces in well-beaten curd, half the garlic-ginger paste, pepper & lime juice for upto 1 hr.
2. Heat oil in a non-stick thick bottom vessel, fry onions in it & then add the remaining garlic-ginger paste & fry well again.
3. Add the tomatoes and stir fry till the oil separates.
4. Add turmeric & stir. Add the chicken-marinade mixture & add salt to taste - toss well & fry for 5-6 minutes.
5. Add 1 cup of water, cover and cook till the chicken is cooked.
6. In a small tempering-pan, heat 2 tbsp oil & toss in the red chillies & curry leaves.
7. Toss in the mustard seeds & when they stop spluttering, remove and pour at once over the chicken.
8. Garnish with ginger juliennes, chopped fresh coriander &/or grated or dessicated fresh coconut & serve with rice or Malabari parottas.