Chettinad Pepper Chicken

Ingredients (15)

• chicken500 g
• onion2
• tomato1
• cooking oil2 tbsp
• lemon juice1 tsp
• ginger garlic paste2 tsp
• black pepper powder2 tbsp
• coriander powder1 tbsp
• red chilli powder0.5 tbsp
• turmeric powder0.5 tsp
• garam masala powder0.25 tsp
• fennel powder0.25 tsp
• salt1 tsp
• black pepper1 tbsp
• fresh coriander leaves2 tbsp

Method

1. 1

   In a large bowl, combine the chicken with the ginger garlic paste, black pepper powder, coriander powder, chilli powder, turmeric powder, garam masala, fennel powder and salt.

2. 2

   Mix thoroughly until every piece is well coated.

3. 3

   Cover and marinate for 30 minutes.

4. 4

   Heat the oil in a heavy-bottomed kadai or frying pan over medium heat.

5. 5

   Add the sliced onions and sauté until golden brown.

6. 6

   Add the chopped tomatoes and cook until soft and the oil begins to separate.

7. 7

   Add the marinated chicken and mix well.

8. 8

   Cook over medium-high heat for 5–7 minutes, stirring occasionally until the chicken is lightly browned.

9. 9

   Reduce the heat to low, cover and cook for 15–20 minutes, stirring occasionally.

10. 10

    If required, sprinkle 2–3 tablespoons of water to prevent sticking. The chicken should cook mostly in its own juices.

11. 11

    Once the chicken is tender and the masala has thickened, sprinkle the crushed black pepper over the chicken.

12. 12

    Add the lemon juice and mix gently.

13. 13

    Cook for another 2 minutes.

14. 14

    Garnish with chopped coriander leaves if desired.