Chettinad Pepper Chicken Fry

Hot spicy flavourful chettinad dry pepper chicken is ready to be served.

Chettinad pepper chicken fry. Heat a pan and transfer the pepper chicken gravy to the pan. Add in some fresh curry leaves and mix well. Ginger works as a great tenderiser when marinating the chicken. This chettinad chicken fry recipe comes from maunika gowardhan.

This spicy chettinad pepper chicken fry roast is a succulent tamil style recipe. Cover and cook till the chettinad dry pepper chicken is fully cooked and all water is evaporated. Mix the chettinad dry pepper chicken and cook for another 5 minutes. I ve adapted the fennel pepper and dried chilli flavours of a classic chettinad chicken curry for this quicker simpler recipe.

Add the spices and cook for a few minutes longer. Saute on high heat until the gravy becomes thick and the masala gets coated on the chicken. 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. Now add about 1 4 cup water.

Once done check the salt and spices and adjust accordingly. Heat the oil and fry the finely chopped onions garlic and ginger. Once it is finely cooked garnish it with coriander and serve it hot. To get the right taste do stick on to the exact measurements.

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. Marination for pepper chicken. Pepper chicken masala is ready. If you are looking for a chettinad pepper chicken masala then you can use the chettinad masala which i have shared below.

This pepper chicken recipe can be used to make both versions of the pepper chicken dry and gravy. You can marinate this for just 20 minutes or overnight if you have time.