Preparation Time: 10 Min
Cooking Time: 25 Min
Total Time: 35 Min
Serves: 2
Ingredients:
Chicken – ½ Kg
Olive Oil – 3 Tbsp
Onion – 2 chopped lengthwise
Tomato – 1 Big or 2 small
Fennel seeds – ½ Tsp
Cumin Seeds – ¼ Tsp
Cloves – 6 to 8
Cinnamon stick – 3 – 4 (2 Inch Length)
Cardamon – 3
Bay Leaf – 3 Crushed by hand
Chili Powder – 1 tsp
Coriander powder – 1.5 Tsp
Cumin Powder – 1 Tsp
Turmeric Powder – ¼ Tsp
Salt – As per Taste
Ginger Garlic paste – 2 Tsp
Fresh Black Pepper Powder – ½ Tsp of Freshly crushed black pepper
Water – 1 Cup (Less or More)
Coriander Leaves for Garnishing
Instructions:
- In a Kadai Add Olive Oil and when it is hot add the cloves, fennel seeds, cumin seeds, cinnamon stick, cardamom, bay leaf one by one and fry for 1 minute in medium heat.
- Don’t let it become black.
- Add the onion and saute till transparent. Add ginger garlic paste. Add tomatoes when the raw smell of ginger garlic goes off and saute till the tomatoes are mushy.
- Add the chili powder, coriander powder, turmeric powder, cumin powder and salt. Add the chicken pieces now and mix it well.
- Cover and cook the chicken. Chicken leaves the water and mostly that water would be enough for the chicken to cook. If you feel, chicken is not cooked properly, just add 1 cup of water.
- Cook the chicken until the oil oozes out.
- Add the crushed pepper powder now. Mix it well. If the spice is less add 1 Tsp more of pepper powder.
- Cook for another 5 Minutes and switch off.
- Garnish with Coriander leaves.
- Serve the Hot Spicy Dry Pepper Chicken Chettinad with steamed rice or Rotis.