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