Garam Masala Tuesdays: Pepper Chicken Chettinad

Garam Masala Tuesdays: Pepper Chicken Chettinad

I generally cook north indian food (mainly with a Punjabi touch) at home but absolutely love south Indian food.

Northern cuisine has been greatly influenced by the Mughals with the rich butter laden curries, but it is in the cuisine of the south that you can see the use of the spices that India is famous for. Probably because it is in the south that these spices are actually grown.

South Indian cuisine is quite different from the cooking of Northern India. The cuisine of the Southern Indian states – Tamil Nadu and Andhra Pradesh on the east coat, Karnataka and Kerala on the west coast – use such old cooking techniques that are still widely practiced, with contemporary refinements, today.

Ingredients

  • 1 kg chicken
  • 1/3 cup fresh cilantro/coriander leaves, finely chopped
  • 2 tbsp freshly ground black peppercorn
  • 1/2 cup yoghurt
  • 4 tsp ginger paste
  • 4 tsp garlic paste
  • 2 tbsp freshly squeezed lemon juice
  • salt, to taste
  • 5 tbsp oil
  • 1 cup onions, finely chopped ( 1 large red onion)
  • 4 tsp ginger paste
  • 4 tsp garlic paste
  • 150 gm tomatoes, finely chopped ( about 2 tomatoes)
  • salt, to taste
  • 1 tsp mustard seeds
  • few curry leaves
  • 1 tsp homemade garam masala (see note above)
  • 250 ml water
Read the whole recipe on Experiments of a Housewife