Tamil Nadu

Chettinad pepper chicken

Name: Chettinad pepper chicken
Total time: 45 min
Yield: 4 servings
Cuisine: Chettinad
Ingredients: 600 g curry cut chicken, curry cut (bone in chicken, small pieces); 15 sliced shallots; 1 small chopped tomato; 1 1/2 tbsp ginger garlic paste; 1 1/2 tbsp freshly crushed black pepper; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 star anise 1 inch cinnamon, 2 cloves whole spices; 1 tsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 4 sprigs curry leaves; 3 tbsp sesame oil; 2 tsp lemon juice; Salt, to taste

Black pepper, curry leaves and shallots roasted dark around chicken. It bites back, politely.

45 minTime

31 gProtein each

hotSpice

Milagu kozhi2 chapters · 1 min read

Make it your way

Grandma's wayFresh crushed pepper and sesame oil.

The original

373kcalsame

31 gproteinsame

4 gfibresame

45minutessame

Milagu kozhi, Chettinad style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)600 g, curry cut

Shallots15, sliced

Tomato1 small, chopped

Ginger garlic paste1½ tbsp

Black pepper1½ tbsp, freshly crushed

Fennel seeds1 tsp

Cumin seeds1 tsp

Whole spices1 star anise, 1 inch cinnamon, 2 cloves

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)½ tsp

Curry leaves4 sprigs

Sesame oil3 tbsp

Lemon juice2 tsp

Saltto taste

Method

5 steps

1Marinate chicken with turmeric, chilli powder, half the ginger garlic paste and salt for 20 minutes.
2Dry roast pepper, fennel and cumin until fragrant and coarsely crush.
3Heat sesame oil, fry whole spices, curry leaves and shallots until deep golden. Add remaining ginger garlic paste and tomato and cook down.
4Add the chicken and cook covered on medium, stirring now and then, until cooked through.
5Uncover, add the crushed pepper mix and roast on high, stirring, until dry and dark. Finish with lemon.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Chettinad pepper chicken

Black pepper, curry leaves and shallots roasted dark around chicken. It bites back, politely.

45 minTime

31 gProtein each

hotSpice

Milagu kozhi2 chapters · 1 min read

Make it your way

Grandma's wayFresh crushed pepper and sesame oil.

The original

373kcalsame

31 gproteinsame

4 gfibresame

45minutessame

Milagu kozhi, Chettinad style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)600 g, curry cut

Shallots15, sliced

Tomato1 small, chopped

Ginger garlic paste1½ tbsp

Black pepper1½ tbsp, freshly crushed

Fennel seeds1 tsp

Cumin seeds1 tsp

Whole spices1 star anise, 1 inch cinnamon, 2 cloves

Red chilli powder (indian red chili powder)1 tsp

Turmeric (ground turmeric)½ tsp

Curry leaves4 sprigs

Sesame oil3 tbsp

Lemon juice2 tsp

Saltto taste

Method

5 steps

1Marinate chicken with turmeric, chilli powder, half the ginger garlic paste and salt for 20 minutes.
2Dry roast pepper, fennel and cumin until fragrant and coarsely crush.
3Heat sesame oil, fry whole spices, curry leaves and shallots until deep golden. Add remaining ginger garlic paste and tomato and cook down.
4Add the chicken and cook covered on medium, stirring now and then, until cooked through.
5Uncover, add the crushed pepper mix and roast on high, stirring, until dry and dark. Finish with lemon.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chettinad pepper chicken

Make it your way

Ingredients

Method

Chettinad pepper chicken

Make it your way

Ingredients

Method

Make it a meal