• Chettinad Pepper Chicken


    Chicken ½ kg
    Small onions 4 
    Curry leaves
    Coriander leaves
    Coriander powder 1 tsp
    Pepper powder 3 tbsp
    Turmeric powder ¼ tsp
    Fennel seeds 2 pinches
    CardaCinnamon stick ¼”
    Salt to taste
    Ghee or oil
    Make a paste of:
    Coconut grated ¾ cup
    Pepper corns 2 tbsp
    Garlic cloves 6 nos.
    Ginger ¼ “mom 1 crushed



    1. Heat little oil; put cardamom, cinnamon, cloves and fennel seeds.
    2. After few seconds, add chicken pieces with all the powders and ground paste.
    3. Cook this with enough water and salt.
    4. When chicken is done, reduce water on a low flame.
    5. Heat a frying pan, pour little ghee or oil as per your preference.
    6. Sauté small chopped onions and curry leaves.
    7. When onions turn translucent, add cooked chicken.
    8. Stir slowly until the water evaporates and chicken is brown and dry.
    9. Mix with coriander leaves, remove from fire.