Chettinad pepper chicken

Ingredients for Chettinad pepper chicken

Instructions for Chettinad pepper chicken

To prepare the Chettinad pepper chicken recipe, please follow these instructions:

A little oil is warmed up, and it comes with cumin seeds, red chili and coriander seeds. Stir a little around. Then add birch, fennel seeds and black pepper grains. It is stirred around and when it is shaken and starts to smell, take it off - use a spoon to put it in a clean spice or coffee grinder. Then one turns on. When the spices are grated, remove them and bring them to a blender. In addition, ginger, garlic, turmeric and salt and water. It must be a creamy pasta. A green-brown pasta that is excellent for the chicken.


Down in the oil there are laurel leaves, cinnamon, cardamom capsules and cloves and a little fennel seed. And urad valley, the lenses. Stir around quite short and get fresh caribbean. They are hard to get in Europe. And then a lot of onions have to be poured. They must be shaken until they are nice brown with good heat, they must be fine brown.

Then tomatoes are in. They are also to be cooked. When they are a bit soft, the delicious spice paste must be in. It must be shaken, it is the one that gives the dish a taste.

When the spice paste is well shaken, the chicken pieces must be - small pieces - the ideal pieces are the legs cut into two pieces. But if you like breast, it can be used. Stir around and pour water until they are covered. Let it boil, lay on and simmer. After 25 minutes, the sauce is reduced.