Chettinad Pepper Chicken Roast

Add in coriander leaves and toss.

Chettinad pepper chicken roast. Above all the flavour of ghee takes this recipe to a different level altogether. Check here for the recipe preparation. Hot spicy flavourful chettinad dry pepper chicken is ready to be served. Once done check the salt and spices and adjust accordingly.

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. Wash and drain the chicken. Splutter mustard seeds fennel seeds and cumin seeds. In a pan heat oil and add fennel and cumin seeds.

Mix it and cover again and cook for 15 mins till the chicken is completely cooked. This pepper chicken recipe can be used to make both versions of the pepper chicken dry and gravy. Now the water will come out from the chicken. Make sure to cook it on a low flame for good 40 45 minutes to finally devour a signature chettinad pepper chicken.

Cover and cook till the chettinad dry pepper chicken is fully cooked and all water is evaporated. Heat oil in a large pan over medium high heat. If you are looking for a chettinad pepper chicken masala then you can use the chettinad masala which i have shared below. Marination for pepper chicken.

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. Once it is finely cooked garnish it with coriander and serve it hot. 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. Add in masala powder and roast it on high flame for 5 mins or so till the chicken is well coloured.

Heat a kadai with oil and add cinnamon cardamom cloves fennel seeds and bay leaves and saute for a minute. Coarsely crushed pepper 1 tsp garam masala 1 tsp use freshly made garam masala. Chettinadu cuisine is known for the spice levels and the various. Add onions and sauté for 2 3 mins or until onions turn light brown.

Combine all the marination ingredients in a bowl and add the chicken pieces and marinate for a minimum of 30 minutes. To get the right taste do stick on to the exact measurements. Add onions and. This spicy chettinad pepper chicken fry roast is a succulent tamil style recipe.

Now add about 1 4 cup water. Marinate the chicken for 1 hour with chili powder 1 2tsp turmeric powder 1tsp ginger garlic paste and salt as required.