Chettinad Pepper Chicken Fry

• Black pepper

  10 g

• Chicken

  400 g

• Coriander seeds

  6 g

• Curry leaves

  15 pc

• Dried red chilli

  4 pc

• Fennel seeds

  4 g

• Freshly grated coconut

  30 g

• Ginger-garlic paste

  20 g

• Oil

  30 ml

• Onion

  120 g

• Salt

  to taste

• Turmeric powder

  3 g

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Method

1. 1Dry-roast black pepper, fennel, coriander and dry chilli.
2. 2Add grated coconut and roast until fragrant, then grind coarse.
3. 3Marinate chicken in turmeric, salt and ginger-garlic.
4. 4Heat oil and splutter curry leaves and sliced onion.
5. 5Add the chicken and sear on high heat until browned.
6. 6Stir in the ground Chettinad masala to coat.
7. 7Cook covered on low until chicken is tender and dry.
8. 8Finish with crushed pepper and more curry leaves.