- Preparation time
- 10 mins
- Cooking time
- 25 mins
- 2 people
- Meal course
- Entrée/Main Course
- Posted by
- Posted on
- April 17, 2016
Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettiar community, who are a majority in this region, are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.
Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, crab, chicken and lamb. Chettiars do not eat beef and pork.
Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis.
- 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 the ginger garlic paste. Add the 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 Hot Spicy Dry Pepper Chicken Chettinad with steamed rice or rotis.