Ingredients

• Chicken thighs - 12
• Cardamom (elaichi) - 5
• Cloves-5
• Cinnamon-2" piece
• Methi seeds (fenugreek) - 1/4 tsp
• Onion, chopped - 1.5 cup
• Ginger-garlic paste - 2 tsp
• Coriander powder - 2 tbsp
• Red Chilli powder - 2 tsp
• Tomatoes, chopped - 6
• Coconut paste - 3 tbsp
• Coriander leaves - 1/2 cup
• Pepper - 5 tbsp (crushed)
• Refined Oil - 5 tbsp
• Water - 1/4 cup
• Salt, pepper, and oil for marinating

How to Make Chettinadu Milagu Kozhi (Pepper Chicken)

• Mix 2 teaspoons of pepper and salt and 2 teaspoons of oil in a bowl. Marinate the chicken pieces in this for 30 minutes.
• Heat a pan, and add 3 tablespoons of oil and half fry the chicken in it.
• In the remaining oil, add elaichi, cloves, cinnamon, and fenugreek seeds.
• Add chopped onions and fry till translucent.
• Add ginger-garlic paste and fry till the raw smell disappears.
• Now add coriander powder and red chilli powder and fry.
• Then add chopped tomatoes and fry till the oil separates.
• Add crushed pepper, water, and the half fried chicken.
• Add coconut paste and cook for 10 minutes or so.
• Serve by garnishing with chopped coriander leaves.