Recipe for Tamilnadu Chettinad Style Pepper Chicken Masala. Pepper Chicken Stir-Fry.
Spices For the Masala Powder
- 3 teaspoon black pepper
- 1 teaspoon fennel seeds (sombu)
- 2 dried red chilli
- 2 teaspoon coriander seeds
For the marinating chicken
- 2 chicken breasts, cut into cubes
- 1 teaspoon turmeric powder
- 1 teaspoon salt
For cooking the gravy
- 3 tablespoon sesame oil
- 3 sprigs curry leaves
- 1 large sized onion, finely chopped
- 1 tomato, finely chopped
- 1/4 cup coconut milk, thick
- 1 sprig Curry leaves for garnish
- Add in all the spices to a heavy pan and dry roast on a low flame until very fragrant and the pepper starts to pop. Remove from heat and allow it to cool completely.
- Grind in the mixie to make a powder. Set aside.
- Take a big bowl and add in the chicken pieces. Add in the salt, turmeric powder and the ground masala. Set aside.
- Take a pressure cooker and add in the sesame oil. Add in the curry leaves to the oil. Add a layer of onions and a layer of tomatoes. Top it off with the chicken mixture. Add in the thick coconut milk.
- Cover and cook for 5 minutes or 5 whistles whichever is earlier.
- Switch off the flame and let the cooker rest for 10 minutes. Wait for the pressure from the cooker to release naturally.
- Add in some fresh curry leaves and mix well. Heat a pan and transfer the pepper chicken gravy to the pan. Saute on high heat until the gravy becomes thick and the masala gets coated on the chicken. Remove from heat.
- Pepper chicken masala is ready.
- Serve hot with rice or the south indian parottas.
Use a 2 or 3 litre cooker only for this recipe.
Cover and cook for 5 minutes or 5 whistles whichever is earlier. Have a timer so you do not burn the chicken. If you are cooking in an induction stove (recommended), cook on 1200W. If you are cooking on a gas stove, cook in medium heat. No need to add any water. The moisture from the chicken, veggies and coconut milk will be just sufficient to cook the chicken.
The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Ramakrishnan. The techniques have been adapted from him. They are used in Kannamma Cooks with prior permission.
- Category: Side Dish
- Cuisine: Tamilnadu