Ingredients

• 1 - Chicken, cut into medium pieces.
• 1 cup - Curd/ yoghurt.
• 4 tsp - Garlic-ginger paste.
• 2 tbsp - Fresh coarsely ground peppercorns.
• A few drops - lime juice.
• Cooking oil.
• 3 - Large onions, finely chopped.
• 2 - Ripe chopped tomatoes.
• 1/2 tsp - turmeric powder.
• Salt to taste.
• 2-3 - Whole, dried red chillies.
• 2 - Sprigs of curry leaves.
• 1/2 tsp - Mustard seeds.
• For garnishing.
• 1/4 cup each of- Chopped coriander, ginger juliennes and desiccated/grated fresh coconut.

How to Make pepper Chicken Chettinaad

• Marinate the chicken pieces in beaten curd, half the garlic-ginger paste, pepper and the lime juice for 60 mins.
• In the meanwhile, heat oil in a non-stick thick bottomed vessel and saute the onions until pink.
• Now add the remaining garlic-ginger paste to the onions fry well.
• Add the tomatoes and stir fry till the oil separates.
• Now add turmeric and stir.
• Add the marinated chicken, salt to taste, mix well and fry for 5-6 mins.
• Add 1 cup water, cover and cook until the chicken is tender.
• Heat 2 tbsp of oil in a small tempering-pan, saute the red chillies and curry leaves.
• Add the mustard seeds and when they splutter pour the mix over the chicken.
• Garnish with ginger juliennes, chopped fresh coriander /or grated or desiccated fresh coconut.
• Serve with rice or malabari parottas.