Sunday, March 16, 2014

Pepper Chicken (semi-dry) masala | Chettinad Pepper Chicken Masala

Pepper Chicken (semi-dry) masala | Chettinad Pepper Chicken Masala is a famous recipe from Chettinad cuisine. We can add pepper corns to any of the chicken dishes we make as it adds to the flavour & spiciness of the dish and hence Chettinad cuisine calls for using pepper in most of the dishes. Today I made simple pepper chicken masala, semi dry and it turned out well. I need not say much about this dish because it is a favourite dish for many! This recipe can be tried for treating cold and sinus problems.


Here is the recipe.

Ingredients:
  • Chicken (without skin)– ½ Kg
  • Shallots (finely chopped) – 15 Nos.
  • Ginger garlic paste – 1 tbsp
  • Tomato (finely chopped) – 1 No.
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ½ tsp
  • Pepper jeera powder – 1 tbsp

For seasoning:
  • Oil – 3 tbsp
  • Cinnamon – 1’ piece
  • Fennel seeds – ½ tsp
  • Red chillies – 2 Nos.
  • Curry leaves – few



Method:
  1. Clean, wash and cut the chicken into medium size pieces.
  2. In a non stick pan, heat oil and season with the items given “For Seasoning”.
  3. Add ginger garlic paste and fry till the raw smell goes off.
  4. Then add finely chopped onion and fry till it turns golden brown.
  5. Then add tomato and sauté till it gets mashed well.
  6. Add all masala powders except pepper-jeera powder and sauté until the masala gets cooked well and the oil leaves out from the masala.
  7. Now add chicken pieces and combine everything well. Add a cup of water and required salt. Mix everything, cook with the lid covered in medium flame for about 15-20 minutes stirring in between.
  8. When the gravy thickens, open the lid and add pepper-jeera powder. Mix everything and cook covered in simmer for about 10 minutes. Then open the lid and cook for about 2 minutes till all chicken pieces get coated with the masala. Switch off & serve.



Spicy Pepper Chicken Masala is ready to serve. It can be served with any rice dish, sambar, rasam, curd etc or with rotis. Today we had this pepper chicken with  dhal, rasam & curd. I have no words to say…I feel hungry again J! Try it for yourself!!!

Note:
  • Tomato is optional, you can even leave this and follow the same method.
  • To increase the spice level, don’t add chilli powder. Increase only pepper-jeera powder according to your taste.



Tags: Pepper chicken masala recipe, chettinad style pepper chicken recipe, simple peeper chicken masala recipe, pepper chicken without roasting, pepper chicken semi-dry masala recipe, chettinad pepper chicken masala recipe, pepper chicken (dry) recipe