Simple Chettinad Pepper Chicken Thick Gravy | செட்டிநாடு மிளகு கோழிக்கறி | Chettinad Milagu Kozhi Kari

Ingredients :

Chicken - 250 gm (skinless, boneless) Shallots - 15no (paste) Tomato - 1 no (paste) Green Chili - 1 no (chopped) Ginger - 1" (crushed) Garlic - 7 cloves (crushed) Coriander Seeds Powder - 1 tsp Turmeric Powder - 1/4 tsp Coriander Leaves - 2 tbsp (chopped) Curry Leaves - 1 stk Oil - 2 tbsp Water - 1 and 1/2 cup Salt to taste. To Roast and Powder : Peppercorn - 1 and 1/2 tsp Cumin Seeds - 1 tsp Cinnamon Stick - 2" long Cloves - 3 nos

Method :

Steps To Make Pepper Masala : (shown in above image) Dry roast peppercorn and cinnamon. Add cumin seeds, roast til crackle. Allow to cool completely, grind into powder and keep aside.

Steps To Make Simple Chettinad Pepper Chicken Thick Gravy : Heat oil in a kadai, add onion paste and saute til light golden brown colour. Add crushed ginger and garlic, saute til raw smell leaves. Add tomato paste and saute for half an minute.

Add chicken pieces, saute til colour changed and dry. Add coriander seeds powder, green chili, curry leaves and required salt, saute until raw smell leaves and also oil separates from the gravy.

Add water, bring to boil and cook for 10min in medium flame. Then add ground pepper-masala powder, mix well and again cook for 5min in simmer or until thick gravy consistency. Finally add coriander leaves and ready to serve.

Serving Suggestion : Serve hot with Dosa, Chapathi or Puri / Poori.