Planning to make a totally different chicken recipe this weekend? Call dibs on Chettinad Pepper Chicken Fry then!
Dry roast all the ingredients in a pan till they are slightly browned and fragrant.
Remove the pan from heat and let the ingredients cool.
Grind the ingredients in a blender to make a coarse powder.
Heat oil in a pan.
When the oil is hot, add bay leaves and mustard seeds.
Let the seeds crackle.
Add onion and green chilies and fry till onion turns slightly brown.
Add curry leaves and fry for a minute.
Now add the chicken and fry on high heat for 3-4 minutes.
Add the masala powder, tomato, salt, red chilli powder and turmeric powder along with a cup of water.
Cover the pan and let the chicken cook for 45-50 minutes on low heat.
Keep stirring in between.
Add tamarind paste and cook for 2-3 minutes.
Garnish with fresh coriander.
Serve hot with roti or rice.
Dry roast the ingredients to make the masala powder until they are nicely browned and fragrant. Do this on low heat to release all the flavours.
Adjust the spice level according to your taste. You can increase or decrease the amount of green chillies and red chilli powder.
After adding the chicken, fry it on high heat for 3-4 minutes. this will help to lock the juices inside the chicken.
Use chicken with bones for more flavour.
You can also use fresh grated coconut in place of dry one. Just roast it nicely until browned.