Chettinad Pepper Chicken Masala
Directions
- 1To a pan add coriander seeds, cumin seeds, fennel seeds, peppercorns and red chillies. Dry roast them for 3 mins or until you get nice aroma.
- 2Cool the spices and grind them into fine powder.
- 3To a pan add oil and whole spices and onions. Saute until they are brown.
- 4Add freshly pound ginger and garlic.
- 5Add the tomatoes and saute it.
- 6Once the tomato is half cooked add the turmeric powder and salt.
- 7Now add the chicken pieces well.
- 8Once the chicken is no more pink add water.
- 9Cover and cook for 15 mins.
- 10After the 15 mins, add the ground masala mix.
- 11Cook until the moisture evaporates.
- 12Add a few curry leaves and mix.
- 13Cover and cook for another 10 mins.
- 14Check for seasoning and add if requited.
Ingredients
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 3 tbsp peppercorns
- 2 nos red chilli
- 1 kg chicken
- 3 tbsp oil
- 1 clove
- 1 cardamom
- 1 cinnamon
- 4 nos onion
- 2 tsp pound ginger & garlic
- 3 nos tomato
- 0.5 tsp turmeric powder
- 2 cups water
- 5 tsp Chettinad Masala Powder
- 1 curry leaves
- 1 tsp salt
Equipment
panmixer