Chettinad Pepper Chicken

Peppery hot, this chicken dish smells of madras. Really good with noolputtu - or idiappams. If you prefer to have it drier, you can boil off the excess water and get a thicker gravy.



Ingredients:

• 1 chicken
• 2 tbsp dhania seeds
• 2 tbsp pepper corns
• 4 red chillies
• 1 tbsp jeera
• 1 tbsp soanf
• 2 onions (chopped fine)
• 1 inch ginger - grated
• 5 garlic cloves cruched
• 3 chopped tomatoes
• 1/2 tsp haldi
• Salt to taste

Instructions:

1. Dry roast and grind dhania, pepper corns, chillies, jeera and soanf
2. Heat oil and fry onions till translucent
3. Add tomatoes & ginger/garlic paste and cook till golden
4. Add masala paste and stir 1 minute
5. Add chicken, haldi, and salt
6. Cover and cook over medium heat for 5 - 6 mins
7. Add water, lower heat and cook until tender. Garnish with dhania.