Chicken Indian

Chettinad black pepper chicken

Name: Chettinad black pepper chicken
Yield: 6
Cuisine: /indian
Ingredients: 1/3 cup (80ml) sunflower oil; 1/2 cinnamon quill; 4 green cardamom pods; 1 (300g) red onion, finely chopped; 1 cup (250ml) tomato passata; 2 tsp caster sugar; 1.5kg skinless chicken drumsticks and thigh cutlets; 2 tsp fennel seeds; 1 tbs black peppercorns; 2 tsp cumin seeds; 2 tsp coriander seeds; 1 long dried red chilli; 2 garlic cloves, finely grated; 1cm piece (5g) ginger, finely grated; 1 tsp ground turmeric; Banana leaf (optional); Steamed rice; Plain yoghurt; Mango chutney

1 rating

https://healthimprovements.info/recipes/chettinad-black-pepper-chicken/q4xknd8f — Chettinad black pepper chicken

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by Kirsten Jenkins

Jun 24, 2019

“This was my favourite dish I ate in the Chettinad region down south. The region is renowned for its unique cuisine, and this chicken dish is regarded as the ‘poster child’ for the collection of spices and flavour combinations used in this area” - Kirsten Jenkins.

1/3 cup (80ml) sunflower oil
1/2 cinnamon quill
4 green cardamom pods
1 (300g) red onion, finely chopped
1 cup (250ml) tomato passata
2 tsp caster sugar
1.5kg skinless chicken drumsticks and thigh cutlets

Black pepper paste

2 tsp fennel seeds
1 tbs black peppercorns
2 tsp cumin seeds
2 tsp coriander seeds
1 long dried red chilli
2 garlic cloves, finely grated
1cm piece (5g) ginger, finely grated
1 tsp ground turmeric

To serve

Banana leaf (optional)
Steamed rice
Plain yoghurt
Mango chutney

Method

1.

For the black pepper paste, dry-roast fennel, pepper, cumin seeds, coriander seeds and chilli in a small non-stick frypan over medium heat for 2-3 minutes or until fragrant and slightly darkened. Transfer to a small food processor with the garlic, ginger, turmeric and 2 tbs water, and whiz until a wet paste forms. Set aside.
2.

Heat the oil in a large, deep, heavybased frypan over high heat and add the cinnamon, cardamom and onion. Reduce heat to medium and cook, stirring, for 4 minutes or until softened. Add the tomato passata and cook for a further minute.
3.

Add the black pepper paste to the pan and stir to combi ne. Cook, stirring regularly, for 10-12 minutes or until the oil separates and the mixture has darkened. Add 2 tsp fine table salt, sugar and chicken. Stir well to coat the chicken, then add 2 cups (500ml) water.
4.

Bring to the boil, reduce heat to medium-low and cook, stirring occasionally, for 50-55 minutes or until the chicken is tender and the sauce is thick. Serve on a banana leaf, if using, with rice, yoghurt and mango chutney