Spicy Chettinadu Pepper Chicken

This is my first non-veg recipe on this blog. Hopefully we will see many more :). I always have difficulty trying to work with the raw smell of chicken/fish/mutton etc, so I delegate the task of cleaning them and doing the basic marination of turmeric/salt to my dear S  :). Due to this problem I have stayed away from cooking non-vegetarian. As they say I do it once in a blue-moon ;).

Non-vegetarian dishes always reminds me of Sundays. When I was growing up, Sunday meant mutton/chicken clear soup in the mornings, big non-veg meals for lunch and dosai/idli with remaining non-veg curries during the dinner time. :). Infact on those Sundays when its a fried item, like Fish Fry, Mutton Chops, or Mutton Cola Urundai [mutton meat balls] , we would start eating them way before lunch beings and mom would warn us about how nothing is going to remain during lunch time.Good Old Sundays.I would like that, and from now on, Sunday's in my home would also be like that hopefully. I am going to give it a earnest try and start to gain expertise over cooking non-vegetarian food,  not forgetting S huge love for non-veg food.

Pepper chicken is a very popular spicy Chettinadu dish. Goes very well with chicken biriyani or with rice and chicken Kuzhambu and also many other things if you know what I mean ;)

Chettinadu Pepper Chicken

Ingredients

Recipe Source - Adapted from Solais Kitchen

Serves - 3
Spice Level - Quite Spicy


Chicken pieces - 500 gm
Onion - 2 Larges , chopped very finely
Tomato - 2 small sized , chopped into small pieces
Ginger garlic paste - 1 Tsp
Coriander powder - 1 Tbsp
Pepper powder - 2 Tbsp
Lemon juice - Juice out of half a lemon
Turmeric - a pinch
Coriander Leaves - a handful , chopped

To Temper

Oil - 4 Tbsp
Bay leaves - 1
Cloves - 2
Cinnamon - 1inch stick - 1
fennel - 1tspn
Curry Leaves - 2 Sprig

To marinate chicken

Curry/Chilli powder - 1 Tbsp
Salt - 2 Tsp
Turmeric - 1 Tsp
Ginger Garlic paste - 1 Tsp

Method

Firstly clean the chicken well. Then marinate the chicken with the items under "To marinate chicken" and keep aside for 30 minutes.

Heat oil in a kadai, and add in one item after another from the "To Temper" list. Let it roast. Add in the onions, ginger-garlic paste and saute well till translucent.Add in the tomato pieces , a pinch salt, a pinch of turmeric, and saute until the tomato pieces are soft and mashed well.Now add in coriander powder and mix well.Add the remaining salt as per need. Remember 2 Tsp was used while marinating chicken . Add 1/4 cup water and mix well with the masala and let it be for a minute or two. Now lower flame and add in the chicken pieces and wrap well with the masala. Saute well until the chicken pieces get moist. Don't wait until it gives out a lot of water. Just a little bit would do.Then close the kadai with a lid and let it get cooked in low-medium flame. Once the chicken is cooked, add the pepper powder and mix well.Saute for a couple of more minutes. Add coriander leaves and mix well. Switch off stove.

Before serving squeeze lemon juice over it. Serve with rice and chicken kuzhmabu. :)



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