Despite preparing different types of cuisines,I always feel more homely while making dishes with our Indian touch especially South Indian.India is one of the most diverse country in the world which is made up of 23 states and 7 territories with 7 major languages as well as religion.Indian cuisine from the southern part has lighter,fresher flavor than the other parts.It is often more pungent as its usage of chillies,lime juice and tamarind.Spices plays a major part in Indian cooking especially Chettinad.Chettinad is a very special and popular style of cooking in Tamilnadu which is very spicy and crowd pleaser for many Indians and welcomed by other races too.
My hubby wanted to help me with dinner and decide to prepare Chettinad Pepper Chicken with toasted breads.He refused my help and after several search in the net-there he was in the kitchen banging here and there-messing up my kitchen.At the end what we find on the plate was Chicken Masala instead of Pepper Chicken.I'm not sure what went wrong but it was very delicious with the toasted bread and I wanted share his recipe with all.Chettinad Spicy Chicken Masala
Ingredients
Serving Size:4
For The Masala Paste:
2tsp poppy seeds
1tsp fennel seeds
1tsp coriander seeds
1/2tsp cumin seeds
6 dried chillies
1 small cinnamon stick
4 cardamom peeled
3 cloves
a small star anise
1tsp peppercorn
1 cup freshly grated coconut
salt to taste
Add 2tbsp oil and roast all the grind all ingredients to a smooth paste and set aside.
1 lb chicken breast cubed
1/2tsp turmeric powder
2 green chillies chopped
1tbsp ginger garlic paste
1tbsp tomato paste
1 cup chopped onions
1 cup chopped tomatoes
1tsp mustard seeds
1tsp cumin seeds
few sprig curry leaves
1tbsp lime juice
salt to taste
chopped coriander leaves
Preparation Methods:
In a large bowl add the cubed chicken breast,ginger garlic paste,turmeric powder and lime juice. Mix them well and allow it to stand for 3 hours.Heat oil in a vessel splutter the curry leaves,mustard seeds,cumin seeds and onions- fry them till onions turn in to golden brown.Then add the chicken cubes and saute til the meat is slightly cooked. Add the ground paste and the remaining ingredients. Close the vessel with lid.As the chicken turns tender-adjust the level of salt and transfer to a serving platter garnished with copped coriander leaves.
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