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    Chicken Chettinad Pepper: If That People at Pepper

    Uploaded by

    Raj Venugopal
    This document provides a recipe for Chicken Chettinad Pepper, which is considered the signature dish of Chettinad cuisine. The recipe uses a wet paste made from spices like black peppercorns, cumin seeds, and dried chilies. Chicken is cooked in the spice paste, which imparts a lingering heat and subtle numbness from black pepper. The chicken can also be substituted with quail.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Chicken Chettinad Pepper: If That People at Pepper

    Uploaded by

    Raj Venugopal
    61 views1 page
    This document provides a recipe for Chicken Chettinad Pepper, which is considered the signature dish of Chettinad cuisine. The recipe uses a wet paste made from spices like black peppercorns, cumin seeds, and dried chilies. Chicken is cooked in the spice paste, which imparts a lingering heat and subtle numbness from black pepper. The chicken can also be substituted with quail.

    Original Description:

    Recipe

    Original Title

    Chettinad Chicken

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    This document provides a recipe for Chicken Chettinad Pepper, which is considered the signature dish of Chettinad cuisine. The recipe uses a wet paste made from spices like black peppercorns, cumin seeds, and dried chilies. Chicken is cooked in the spice paste, which imparts a lingering heat and subtle numbness from black pepper. The chicken can also be substituted with quail.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    61 views1 page

    Chicken Chettinad Pepper: If That People at Pepper

    Uploaded by

    Raj Venugopal
    This document provides a recipe for Chicken Chettinad Pepper, which is considered the signature dish of Chettinad cuisine. The recipe uses a wet paste made from spices like black peppercorns, cumin seeds, and dried chilies. Chicken is cooked in the spice paste, which imparts a lingering heat and subtle numbness from black pepper. The chicken can also be substituted with quail.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Chicken Chettinad Pepper

    Wet Paste

    This is really the flag-bearer o f Chettinad food. I f there is one dish that people at

    1 teaspoon fennel seeds

    India and the world know o f Chettinad cuisine, Chicken Chettinad Pepper

    2 teaspoons black peppercorns

    is it! This is easily the most requested dish at The Bangala, its unique wet po^

    1 teaspoon cumin seeds

    blend dominated by black pepper, giving it its Chettinad credentials. This recipe jr

    4 dried red chillies, mild, preferably


    goondu milagai, whole

    the real thing - a f a r remove fro m the overly spiced, fiery-hot imitationsJounfa

    l teaspoon coriander seeds


    A teaspoon turmeric powder
    1 teaspoon peeled and grated garlic
    A teaspoon peeled and grated ginger

    A cup vegetable oil


    One 2-inch piece cinnamon
    2 green cardamom pods
    l A medium (about 150 grams)
    onion, peeled and finely chopped
    A cup fresh tomato purde, from about
    2 medium tomatoes
    1 teaspoon sea salt, or to taste
    600 grams chicken (1 small or
    A medium chicken), cut into 8 pieces

    most restaurants. It has balanced fa v o rs with the mildly numbing but subtlehtg
    o f black pepper as the underlying essence that continues to linger on the poktt,4
    wonderfully soaked up by the chicken. A t The Bangala, chicken is often substitute
    with locally bred Japanese quail.

    1. Place a heavy tava or flat pan on low heat and dry roast the fennel seeds,
    peppercorns, cum in seeds, dried red chillies and coriander seeds until
    fragrant and slightly darkened. Grind them on an ammi or mortar-pestle,
    adding a little water, or run them in a w et grinder / blender to make a paste,
    Add turm eric, garlic and gin ger to the wet paste and mix welL Set aside.
    2. Place a large kadhai or w ok over high heat and add oil. When hot but
    not sm oking, add cinnam on, cardam om and onion and stir. Reduce heat to
    m edium and saute for about 4 m inutes or until onion is lightly colored
    before adding the tomato puree. S a u t e for an additional minute.
    3. A dd the reserved w et m asala paste to the kadhai, breaking it apart with
    a spoon and stirring w ell to incorporate. Continue to cook for 10-12 minutes
    scraping the bottom o f the kadhai, till the oil separates from the masala. The
    mixture should look w ell cooked and should have darkened
    4. Sprinkle in the sea salt and stir. T hen add the chicken, stirring to coatwell
    with the mixture. Continue cooking for 1-2 minutes before adding 1Xcups
    o f water. Scrape the bottom o f the kadhai to deglaze and bring to aboil on
    high heat. Let boil for 3 -4 m inutes, then turn heat down to low and cookfor
    15-20 m inutes, covered; stir occasionally.
    5. Uncover and reduce till the sauce thickens to coat the chicken.
    6. Remove from heat. Serve immediately.
    Cook's Note:
    For a healthier alternative, reduce the quantity o f oil to A cup to begin, and then m
    more oil i f needed to prevent the m asala from sticking and burning.
    Variation:
    Substitute an equal w eight o f q u a il (around

    quails) fo r the chicken to make

    C hettinad Pepper M asala. C u t the q uail into two pieces each, separating the breasts
    from the legs and follow the recipe above. A lso try this masala with potatoes or
    m ushroom s fo r a vegetarian C hettinad Pepper Masala.

    3h61Ji68

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