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Milagu Kozhi Chettinad (Chettinad Pepper Chicken)

My sincere apologies to all my readers for not updating the site as often as you all would expect me to do. Being in the midst of packing our household for the next relocation, I was hardly getting any time to sit down and write the recipes. So,yesterdaywhen I made Milagu Kozhi Chettinad aka Chettinad Pepper Chicken, I took time off from my packing to bring you this recipe. This recipe was taken from Jiggs Kalra’s collection.

Milagu Kozhi Chettinad (Chettinad Pepper Chicken)

Source: Jiggs Kalra

Milagu Kozhi Chettinad (Chettinad Pepper Chicken)

My sincere apologies to all my readers for not updating the site as often as you all would expect me to do. Being in the midst of packing our household for the next relocation, I was hardly getting any time to sit down and write the recipes. So,�yesterday�when I made Milagu Kozhi Chettinad aka Chett

Ingredients
  

  • 1.2 Chicken - kgs
  • 1/3 cup Coriander leaves chopped

For the Marinade

  • 2 tablespoons Black peppercorns
  • 1/2 cup Curd
  • 4 teaspoons Ginger paste
  • 4 teaspoons Garlic paste
  • 2 tablespoons Lemon juice
  • to taste Salt

For the Gravy

  • 1 cup onions Chopped
  • 4 teaspoons Ginger paste
  • 4 teaspoons Garlic paste
  • 2/3 cup tomato Chopped
  • to taste Salt
  • 1 teaspoon Garam masala powder

Instructions
 

  • Pound the peppercorns in a pestle and keep aside.
  • Whisk the curd with the pounded papper, ginger-garlic pastes, lemon juice and salt.
  • Mix the chicken in the marinade and keep aside for at-least 30 minutes.
  • Heat oil in a pan.
  • Add onions and saute over medium heat till light golden in colour.
  • Add the ginger-garlic pastes and saute further till the mixture turns a bit more dark.
  • Add the tomatoes and saute till the oil separates.
  • Add the chicken pieces along with the marinade and stir for 4-5 minutes.
  • Add about 1/2 - 1 cup water.
  • Cover and simmer till the chicken is cooked and becomes tender.
  • Adjust the seasoning.
  • Sprinkle the garam masala.
  • Garnish with coriander leaves and serve hot with rice or Roti.

Notes

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