- 500 gm Chicken (washed and cut into medium size pieces)
- 2 tbsp of oil (I used coconut oil)
- 2 tsp of black mustard seeds
- 1/2 tsp Fennel seeds
- 3 cloves Garlic (minced)
- 1 tbsp Ginger(finely chopped)
- 1.5 cup Onions (sliced)
- 1 cup Tomato (cubed) or 1 tsp Tomato paste
- 2 strings of Curry leaves
- 2 tsp Cumin seeds
- 2 tbsp Coriander seeds
- 4 Dry red chillies
- 2 tsp Whole black pepper (adjust to taste)
- 2 pieces of 3″ Cinnamon
- 5 green cardamom pods
- Dry-roast the spices in a skillet until they turn a shade darker and fragrant.
- Let it cool and grind the mixture coarsely.
- Heat the oil in a pan and turn to low heat, add the mustard seeds and fennel and let it splutter. Then add the ground spices, saute for 10 seconds.
- Next add the ginger, garlic, onions, and curry leaves. Saute until the onions are soft and light brown in colour, then add the tomatoes or tomato paste and mix well.
- Now add the chicken pieces and stir well to coat them with the spices.
- Add 1 cup of water, bring to boil, lower heat to simmer, and cook covered for about 20 mins or until the chicken pieces are cooked throughly.
- Uncover and stir in between every 5 minutes to make sure nothing is burning. After about 15 mins, the gravy should be thick and the spices should be coating the chicken. If this is not the case, cook in the open pan for a few more minutes.
All done! Serve hot Chetttinad-style Pepper Chicken with rice, parotta, dosa, chapathi or appam.