Chettinad Pepper Chicken - செட்டிநாடு மிளகு கோழி வறுவல் - Step by step - TST

Chettinad cuisine is well known for its masalas. The beauty is, all the spices are grinded on a stone grinder and added freshly to the curry.  This gives a unique taste to the curry. This is yet another curry from Chettinad. The masala includes pearl onion, which is a must. Please don't compromise with the ingredients, as it changes the taste. I have added the spices according to my taste, you can alter amount of the spices . Linking this to Nalini's "Tamizhar Samayal Tuesdays" event.

Ingredients:

For grinding:

1. Pearl onions           -            10 - 12

2.Green chillies         -             2

3. Red chillies            -             3

4. Garlic pods             -            4

5.Ginger                     -            1/2 inch

6. Pepper corns          -             1/2 tsp

7.Cinnamon sticks     -              1/2 inch

8.Cloves                     -              3 to 4

 

For the curry :

0.Chicken                                  -       2 lb / 900 gm

1. Small onions / pearl onions   -       few

2.Big onion                                -       1 (big)

3.Tomato                                   -        1 (big)

4.Coriander powder                   -        1 tbsp.

5.Salt                                          -        as needed

6.Oil                                           -        as needed

7.Turmeric pwdr                        -         1/2 tsp

8.Curd                                        -         1/4 cup

9.Pepper pwdr                            -         1 tbsp.

10.Cilantro                                 -          few (chopped )

 

For tempering:

1.Oil                     -       2 tbsp.

2.Fennel seeds      -       1/2 tsp

3.Curry leaves      -        few springs

  

 

Method:

* Wash the chicken 4 to 5 times. This step is essential, if not you will have the raw smell inside the bones.Finally, add turmeric pwdr and curd. Marinate the chicken with the turmeric pwdr and curd. Turmeric pwdr and curd has the tendency to remove the raw smell and make the meat tender.

 

* Take the pearl onions, remove the skin and wash it. Peel the garlic pods and scrape the skin of the ginger.  

* Take a pressure pan, add oil and slightly roast the ingredients for grinding .

* Cool the roasted ingredients. Then grind them into fine paste.

* Crush the remaining pealr onions slightly. Chop the big onion finely. In the same pan, add little oil and sauté the pearl onions and big onion, till golden brown. Add little salt and sauté.

* Now add the tomato pieces and sauté it. Sprinkle salt to the curry and give it a mix. Let the tomato ger cooked in the curry.

 

* Now add the marinated chicken to the curry. Mix them well and sauté the chicken .

* After the chicken is sautéed well, add the coriander pwdr and mix it. Cook the chicken ,till the raw smell of the coriander pwdr is removed.

* Now add the grinded paste to the chicken. Saute  the chicken with the grinded masala. Don't sauté the chicken for long, if not the chicken will become hard.

* Now cover the pressure pan with the lid and pressure cook for 1 whistle with little water. This way the masalas get blend with the chicken.

 

*Now ,take a pan, add oil and splutter with fennel seeds and curry leaves. 



* Now pour the liquid from the cooked chicken and reduce it to the consistency we need. This way, water is evoparated quickly. Since I wanted to make a dry version, I reduced the water to half the amount. If you want a gravy consistency, then stop the flame now.

* Once the gravy is thickened, add the chicken to the gravy. Mix it with the gravy.Now adjust the salt to the curry. The flame should be medium, throught the process, if not there are chances for the chicken to stick to the pan.

 Cook the gravy, till we get a dry chicken. Now Add  the pepper powder and mix with chopped coriander leaves.. Serve with sambar rice or rasam rice. It even goes very well with rotis.