Chettinad Pepper Chicken Roast

Once done check the salt and spices and adjust accordingly.

Chettinad pepper chicken roast. If you are looking for a chettinad pepper chicken masala then you can use the chettinad masala which i have shared below. Now add about 1 4 cup water. This chettinad style chicken roast recipe is a semi gravy recipe that you can either serve as a starter or a side dish with your meal this chicken recipe is flavoured with whole spices gets its zing from the tamarind and sweet from the jaggery. 2 tsp chili powder.

Now the water will come out from the chicken. Now open the lid and increase the heat. Mix the chettinad dry pepper chicken and cook for another 5 minutes. 2 large finely chopped tomatoes.

Recipe for chettinad pepper chicken pepper chicken ingredients. Cover and cook till the chettinad dry pepper chicken is fully cooked and all water is evaporated. Chettinadu cuisine is known for the spice levels and the various. Heat oil in a large pan over medium high heat.

21 2 tsp turmeric powder. 1 tbsp whole pepper corns crushed. To get the right taste do stick on to the exact measurements. 1 tsp coriander powder.

This spicy chettinad pepper chicken fry roast is a succulent tamil style recipe. Above all the flavour of ghee takes this recipe to a different level altogether. 1 2 kg onion. Full of freshly ground pepper the choicest spices and the soothing softness of chicken this chettinad chicken curry is a must try for every foodie.

Its ready under 45 minutes and though it is a dry roast its got enough masala coating the chicken to be had with rotis its spicy but the kinds that will make you reach out for another bite. Hot spicy flavourful chettinad dry pepper chicken is ready to be served. Make sure to cook it on a low flame for good 40 45 minutes to finally devour a signature chettinad pepper chicken. Marination for pepper chicken.

Mix it and cover again and cook for 15 mins till the chicken is completely cooked. Saute few curry leaves. 2 tbsp or to tolerance level cinnamon. Add in coriander leaves and toss.

2 medium finely chopped ginger garlic paste. Add onions and sauté for 2 3 mins or until onions turn light brown. Once it is finely cooked garnish it with coriander and serve it hot.