Pepper Chicken Chettinand

Black pepper as a spice is widely found in Southern States of   India. Peppercorns, is usually dried and used as a spice or seasoning. This dish  is called Chettinad chicken and the main ingredient is powdered black peppercorns, that gives it the distinct spicy flavor.
Pepper  is the most traded spice in the world and is used in many cuisines around the world. Chennai, Coimbatore, Madurai ,Salem, Tiruchirapalli are among the known cities in Tamil Nadu state.
This dish is well seasoned during the process and the end result is a flavorful spicy dish.

Ingredients for Chicken Marinate
500 gm chicken boneless skinless cut into 1 inch cubes
1 tbsp fresh ginger paste
1 tbsp fresh garlic paste
1 tbsp freshly grounded black pepper
Salt as per taste
2 to 3 tsp fresh lemon juice

Clean chicken and using a medium bowl, marinate chicken with lemon juice, fresh black pepper, ginger ,garlic paste. Keep aside for about 30 minutes.

Spice powder
Ingredients
2 tsp cumin seeds (jeera)
2 tsp saunf
2 tsp black pepper cons
 Heat a pan and dry roast the above ingredients, for 4 to 5 minutes on medium heat. close burner. Grind to a fine powder. Keep aside.

Ingredients to prepare Chicken 
1 medium onion chopped into finely chopped
1 inch cinnamon stick
8 to 10 fresh curry leaves ( Kadi patta)
Salt to taste
1/2 inch ginger fresh cut into thin slices
2 to 3 cloves of garlic finely chopped
3 to 4 green chilies
1 tsp red chilly powder
1/4 tsp Turmeric powder
1 tsp dhania powder ( coriander powder)
1 tsp garam masala powder ( available in Indian stores)
1/2 (100 ml) cup water for cooking.

Dry roast Cumin, fenugreek and peppercorns

Curry leaves, sliced ginger ,garlic,green chilies

Marinate chicken  with ginger, garlic,lemon juice,salt

                                                           

Saute onions 

           

Roasted and fresh ground spice powder

Chettinad pepper chicken

Method of cooking the chicken 
1. Heat 1/4 cup oil in  medium kadai (deep pan dish)
2.Put cinnamon stick, add onions and saute for few minutes till translucent.
3. Add green chilies, curry leaves, ginger ,garlic. Add the marinated chicken and cook for 5 to 6 minutes on medium heat.
4. Add freshly powdered spice powder, continue to stir and add in salt, turmeric, red chili powder and garam masala. Add in coriander powder. Next, add water, reduce heat and cook for another 15 to 20 minutes until chicken is cooked through, if needed add little more water. Check for spices and if needed add little salt. Towards the end for little more color, add 1 tsp soy sauce (yes, really) it adds a nice color and be careful not to add more soy sauce as it has salt.
Remove from heat, and serve chettinand pepper chicken with warm rotis (home made or store bought, your choice:)
Garnish with freshly chopped coriander leaves and some curry leaves.