South Indian cuisine is packed with flavor and the liberal use of fresh vegetables, legumes, yogurt, rice and other grains make it inherently healthy as well. Spices form the backbone of Indian cooking, and although the list of spices and techniques used to prepare some recipes can be intimidating, they provide tantalizing layers of flavors in a matter of minutes. Whether you’re preparing a quick curry for an easy weeknight meal or a medley of dishes for an Indian-themed dinner party, you’ll find these recipes to be healthy, flavorful and delicious.
Chettinad Pepper Chicken would be a great addition to a party menu as a starter / appetizer or even as a side dish to rice varieties like pulao or biryani and even as a side dish with rasam rice.
Making this hot and spicy south Indian chicken starter is quite easy whether you have a friend home for meal or have a crowd for a party, it is apt to make it considering its simplicity and the great taste.
Prepare time: 10 min
Cook time: 30 mins
Total Time: 40 mins
Cuisine: South India
Serves: 3 – 4
500 gm of boneless chicken pieces, cubed
2 Spring curry leaves
2 tbsp of oil
1 tsp of black mustard seeds
1/4 tsp of fennel seeds (optional)
4 cloves of garlic, minced
1 tsp of ginger, grated or finely chopped
2 cup of onions, sliced
1 cup of cubed tomato
4 spring coriander leaves
Salt to Taste
2 tsp of cumin seeds
2 tsp of coriander seeds
1-2 dry red chillies (adjust to taste)
2 tsp of whole black pepper (adjust to taste)
3″ piece of cinnamon
3 green cardamom pods
1. Dry-roast the spices (use the seeds from the cardamom pods) in a skillet until they turn a shade darker and fragrant.
2. Cool and Grind smooth paste.
3. Heat the oil in a wide pan and turn to low heat. Add the mustard seeds and fennel and then they sizzle and pop, add the ground spices, fry for 10 seconds until fragrant and then add the ginger, garlic, onions, and curry leaves.
4. Saute until the onions are soft and then add the tomatoes Mix well.
5. Now add the chicken pieces and stir well to coat them with the spices.
6. Add 1 cup of water, and Salt, bring to boil, lower heat to simmer, and cook covered for about 15 mins or until the chicken pieces are cooked through.
7.You should uncover and stir in between every 3-4 mins to make sure nothing is burning. After about 15 mins, the gravy should be thick and the spices should be coating the chicken. If this is not the case, cook in the open pan for a few more minutes. Finally garnish with coriander leaves.
All done! Serve hot as an appetizer, with rice, roti, dosa, chapati, parotta, anything at all. This lip-smacking Chetttinad-style pepper chicken goes with everything.