Every thing about PEPPER CHICKEN CHETTINAD | Vahrehvah :
Pepper Chicken Chettinad also popularly known as Chettinad Milagu Kozhi Varuval in Tamil. It’s an authentic Chettinadpepper chicken dish. This Chettinaddelicacy is known world wide for the spicy Chettinadmasala taste blended well with the tender chicken. Black pepper corns are the main ingredient for the spicy and hot taste required in this dish.
The dishes are hot and pungent with fresh ground masalas, topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region. The meat is restricted to fish, prawn, lobster, crab, chicken and lamb. Chettiars do not eat beef and pork.
Chettinadfood is one of the spiciest, oiliest and most aromatic in India. In Chettinad food, the most important spices are marathi mokku (dried flower pods), anasipoo (star aniseed) and kalpasi (a lichen known as the "black stone flower", also known as dagad phool). In addition, tamarind, whole red chillies and saunf (fennel seed) are also used along with cinnamon, cloves, bay leaf, peppercorn, cumin seeds and fenugreek.
Some of the popular Chettinaddishes are varuval. poriyal, and kuzambu. Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis. This cuisine has several variations of fish, mutton, and chicken dishes, of which the ChettinadPepper Chickenis a specialty. To prepare the authentic Pepper Chicken Chettinad, heat a heavy bottomed large.
Add oil and once its hot add mustard and cumin seeds. Once they crackle add the whole garam masala (cardamom, clove, cinnamom and bay leaves) and fry. Add the finely chopped onions, turmeric, ginger garlic paste, curry leaves and chopped green chillies and sauté for a while till the onions turns golden brown. Add tomatoes and cooked till soft.
Add coriander powder, cumin powder, chilli pd, salt and mix well. Add the chicken to the pan and mix well. Cover and cook over a low-medium heat for about 10 minutes or until the chicken is cooked. When the chicken is almost done, add the freshly ground black pepper and mix well.
Garnish with freshly chopped coriander leaves. The Pepper chickenChettinadwill surely be a delight for all those who love to eat hot and spicy non vegetarian dish. In the authentic style of chettinadpreparation, you should always add half the quantity of chili powder first and the remaining part fresh ground black pepper is used. Remember that the crushed peppershould be added at the end to retain its wonderful flavor
Chickenis well known for curing cold and the role of pepper during cold needs no mention. So it is said that this curry will be a blessing in disguise for those people suffering from cold. Chickenis never marinated in Chettinad preparations. There are several versions of this classic dish from the south of India.
Black pepper(Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Black peppers are native to India and is extensively cultivated in tropical regions. Dried ground pepper has been used since antiquity for both its flavor and as a medicine. It is one of the most common spices added to European cuisine and its descendants.
The spiciness of black pepper is due to the chemical piperine. Black peppercorn is considered spicier than white peppercorn. Pepper has been used as a spice in India since prehistoric times. Pepper has been known to Indian cooking since at least 2000 BC.
Black Pepper (or perhaps long pepper) was believed to cure illness such as constipation, diarrhea, earache, indigestion, insomnia, joint pain, liver problems, lung disease, tooth decay, and toothaches. Nevertheless, Black peppereither powdered or its decoction is widely used in traditional Indian medicine and as a home remedy for relief from sore throat, throat congestion, cough etc.
Heat the oil in a large pan. add mustard cumin Add the onions, turmeric ginger garlic paste curry leaves, and green chilli and saute for a while add tomatoes . . Then, add the coriander, cumin pdr or garam masala ( optional) and salt and mix well. Add the chicken to the frying pan and mix well, and cover and cook over a low-medium heat for 10-15 minutes or until the chicken is cooked through. When the chicken is almost done, add the ground pepper into the mixture and mix well.