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Pepper kozi chettinad

[A spicy south Indian preparation with crushed black pepper]

Preparation time—50minutes                              Cooking time—30minutes

Serving—4

INGREDIENTS

1-Chicken                                                                             800gms

2-Black pepper corn [crushed]                                2tsp

3-Coriahder leaves [chopped]                                  2tsp

4-Ginger&garlic paste                                                    1tbs

5-Lemon juice                                                                     2tbs

6-Onions [chopped]                                                        ¾ cup

7-Cloves                                                                                  4

8-Cinnamon                                                                         2small sticks

9-Tomato [chopped]                                                      ¾ cup

1o-Garam masala powder                                           1tsp

11-Coriander powder                                                     1tbs

12-Yoghurt                                                                           ½ cup

13-Oil                                                                                        4tbs

14-Salt                                                                                     to taste

METHOD

1-Clean and cut the chicken into 8-10 pieces, prick with fork and keep aside.

2-Whisk yoghurt adds pepper corn, half of the ginger garlic paste and salt. Mix it well and marinate the chicken in prepared mixture for half an hour.

3-Meantime heat oil in a pan add cloves, cinnamon and onions, sauté until brown, add remaining ginger garlic paste ,sauté it for few seconds add chopped tomato and salt to taste.

4-Stir cook till tomato mashed, add chicken along with marinade, coriander powder, stir it for 4-5 minutes.Add2 cups of water, bring it to boil, reduce the flame and simmer until chicken is tender.

5-Adjust the seasoning, mix in garam masala.

6-Serve hot garnished with coriander leaves.

About Anil Kumar

Chef at Mayuri Farms and Restaurant