Chettinaad Chicken Pepper Fry
A bold South Indian preparation featuring freshly cracked black pepper and aromatic curry leaves. This spicy chicken dish from Tamil Nadu's Chettinad region is known for its intense, layered flavors.
Cooking
In a kadhai, heat the oil and ghee.
Add cardamom to oil, when it sputters, add the chopped onions and garlic and ginger.
Fry onions and chopped green chillies well for 3-4 min on medium heat.
Add the curry leaves.
Add coriander powder and ground pepper. Continue frying for 3-4 minutes.
Add the chopped tomatoes, and fry for 6-7 minutes until tomatoes melt into a paste.
To the paste, add the chicken pieces, and coat them well with the masala. Fry on high heat for 6-8 minutes until you see the oil separating from the masala.
Reduce heat to medium, cover the pan and cook the chicken to completion. Do not add water unless you have to, and if you do, add warm water.
After chicken is cooked, simmer to evaporate any gravy to desired level of dryness. Add the coriander/ cilantro and remove from heat.
Serving Suggestions
Serve hot with steamed rice, fried rice,
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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