Chicken Pepper Chettenad

This is a chicken made the Chettenad style with pepper as the only ingredient for flavour. There is no other masala put in. It has a thick gravy of curd. There is a little sourness of curd, lemon juice and tomatoes. But a very light recipe.

Ingredient

Marination

1kg – chicken
1cup – thick curd
1tsp – ginger garlic paste
1 ½ tsp – freshly crushed pepper
½ tsp – lime juice

For Gravy

3tbsp – oil
3 - onion finely chopped
1tsp – ginger garlic paste
2 – tomatoes blanched and finely chopped
Salt to taste

For Tempering

1tbsp – oil
2 whole dry red chilly
1 spring of curry leaves

Method

Marination

1.       The chicken should be medium size pieces.

2.       Prepare a marinade with the whipped curd, ginger-garlic paste, crushed pepper and lime juice.

3.       Marinate the chicken with this gravy for about 2 hr.

 

Gravy

4.       Heat the oil in a kadhai

5.       Add the onion and fry over a medium heat till it turns light golden in colour.

6.       Add the ginger-garlic paste and sauté till golden brown.

7.       Add the tomatoes and stir fry till the oil separated.

8.       Add the chicken alongwith the marinade and salt.

9.       Stir for 5 min and add 1 cup of water.

10.    Cover and cook till done.

 

Tempering

11.    Heat the oil in a small frying pan.

12.    Put the whole chilly and curry leaves.

13.    Remove when the chillies turn dark and pour over the chicken.

14.    The gravy should be thick.