Chettinad Pepper Chicken

Cuisines

Best for

Recipe

Ingredients

500 grams	chicken, cut into pieces
2 tablespoons	oil
1 teaspoon	fennel seeds
1	cinnamon stick
3	cloves
2	bay leaves
2 medium	onions, finely chopped
1 tablespoon	ginger-garlic paste
2 medium	tomatoes, chopped
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
2 teaspoons	freshly ground black pepper
1 teaspoon	salt
1 cup	water
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Heat oil in a pan over medium heat.
2. 2 Add fennel seeds, cinnamon stick, cloves, and bay leaves. Sauté until aromatic.
3. 3 Add chopped onions and sauté until they turn golden brown.
4. 4 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. 5 Add chopped tomatoes and cook until they become soft and oil starts to separate.
6. 6 Mix in turmeric powder, red chili powder, coriander powder, and salt. Cook for another minute.
7. 7 Add the chicken pieces and sauté until they are well coated with the masala.
8. 8 Pour in the water, cover, and let it cook on low heat until the chicken is tender.
9. 9 Once the chicken is cooked, add freshly ground black pepper and stir well.
10. 10 Garnish with chopped coriander leaves and serve hot.