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Chettinad Pepper Rooster Recipe – Superior Delicacies

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Chettinad Pepper Rooster is a really genuine and conventional dish from the Chettinad area of Tamil Nadu.

Chettinad Pepper Chicken

Chettinad Pepper Rooster is a dish that’s native to the Chettinad area in Tamil Nadu, India. It’s a widespread dish in South India and is served with rice.

The dish has been influenced by the Portuguese merchants who arrived in India through the sixteenth century. The spices used on this dish are largely purchased from the Portuguese merchants who had settled down within the area.

It was initially cooked with beef or mutton however hen grew to become extra widespread after the arrival of European merchants and settlers to India.

Chettinad Pepper Chicken

Chettinad Pepper Chicken

Chettinad Pepper Rooster Recipe

Chettinad Pepper Rooster is a really genuine and conventional dish from the Chettinad area of Tamil Nadu.

Prep Time20 minutes

Prepare dinner Time30 minutes

Whole Time50 minutes

Course: Appetizer, Essential Course

Delicacies: Chettinad, South Indian, Tamil Nadu

Substances for Chettinad Pepper Rooster

  • 450 to 500 g Rooster boneless, skinless, chopped
  • 2 tblsp Oil
  • 1 1/2 tblsp Coriander Seeds
  • 3/4 tsp Fennel Seeds
  • 3/4 tsp Urad Dal soaked, drained
  • few Curry Leaves
  • 1 Bay Leaves
  • 1 Cloves
  • 1/2 inch Cinnamon stick
  • 1/2 tsp Cardamom Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 to 1 tsp Garlic Paste
  • 1 Onion medium, finely chopped or minced
  • 1/2 to 1 tsp Ginger Paste
  • 2 Tomatoes small, finely chopped
  • as per style Salt
  • 3 tsp Black Pepper Powder
  • handful Coriander Leaves chopped

How one can make Chettinad Pepper Rooster

  • Warmth oil in a pan over medium flame.

  • Add the fennel seeds, urad dal, cumin seeds, coriander seeds, bay leaves and cinnamon for a minute or two.

  • Add the turmeric powder, cardamom powder, ginger garlic paste and onions.

  • Saute for 3 to five minutes.

  • Add the tomatoes and prepare dinner for an additional 3 to five minutes.

  • Add the chopped hen items and pour 1/4 to 1/2 cup of water.

  • Convey to a boil and scale back flame to low.

  • Cowl the pan with a lid and prepare dinner for 20 minutes or till the hen is cooked.

  • Take away the lid and enhance the flame to medium.

  • Add pepper powder and prepare dinner till barely thickened.

  • Garnish with coriander leaves and take away from flame.

  • Serve scorching with cooked rice.

 

picture through flickr

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