Chettinad Pepper Chicken/Milagu Kozhi Varuval

This is a spicy chicken recipe from a well known cuisine.You all heard about the Chettinad dishes and its very famous for its wonderful flavour and spiciness with freshly grounded masalas.This is a yummy dish turned out a big success in my home .I got this recipe from net but added some extra ingredients to make it more aromatic.The crushed pepper should be added at the end (i.e) only when the chicken is completely cooked to retain its flavour.I served this with Chicken Briyani .My family totally enjoyed this chicken dish and try it you too will enjoy the flavour.

 

 

Ingredients

 

Chicken – 650 gms

Onion – 1 finely chopped

Tomato – 2 finely chopped

Ginger garlic paste – 1 tsp

Green chilly – 1 chopped

Turmeric powder / Manjal  thool – 1/2 tsp

Chilli powder / Milagai thool – 1 tsp

Coriander powder / Kothamalli thool – 2 tsp

Cumin powder / Jeeragapodi – 1 tsp

Mint leaves / Pudina ilai – 2 tsp chopped ( optional )

Coriander leaves / Kothamalli ilai – 2 tsp chopped  ( optional )

Curry leaves – a spring

Freshly crushed pepper – 2 tsp

Lemon – 1/2 fruit

Salt to taste

Oil – 3 tbsp

 

For Tempering

 

Mustard seeds / Kadugu – 1/2 tsp

Fennel seeds / Sombu – 1/2 tsp

Cinnamon / Pattai – 3 small pieces

Cardamom / Elakkai – 1

Cloves / Kirambu – 1

Bay leaves / Briyani ilai – 1

 

Preparation

 

Marinate the chicken with lemon juice for 20 mins.Grab all your ingredients.

 

 

Heat oil in a kadai and splutter mustard seeds and add all the other ingredients given under the tempering section and fry for a min.

 

 

Add the onions and little salt ( will help to cook the onions faster) and  fry till the onion turns light brown in colour ( will take 2-3 mins).

 

 

Add turmeric and  green chilli and mix well.

 

 

Add the ginger garlic paste and fry till the raw smell goes off.

 

 

Then add the mint leaves , coriander leaves and curry leaves and give it a mix.

 

 

Add the tomatoes and keep the flame medium and fry till mushy.

 

 

Now add the coriander , chilli and cumin powders and mix well (make sure the tomatoes turned mushy).

 

 

Now throw in the marinated chicken with required salt and give a good mix.

 

 

Cover it with the lid and after 5 mins you can now see (below picture) the chicken oozes out water , So no need to add any water as the chicken oozes out water by itself and the moisture from the tomatoes will help it cook.

 

 

Let it cook for another 5-6 mins (cover and cook) or till the meat becomes tender .Stir in between to avoid sticking

 

 

After the chicken is fully cooked add the crushed pepper and mix well.Garnish with corriander leaves and serve with roti or rice.

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Notes

• Adjust the spice according to your taste.
• Marinating the chicken with lemon juice makes the chicken cook faster and soft.

Linking this to Divya Pramils Event

And Spicy Treats and Anus Event Page

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