The most popular South Indian chicken dish, Speciality of Chettinad region . It is a Fiery ,spice flavourful and mouth watering dish which ignite your taste buds.
Below are the links for some of the items we use in our videos…
India
Spice Grinder – https://amzn.to/2AomvH2
Stone Grinder (Ammi) – https://amzn.to/2S9ZMWv
Spice Box – https://amzn.to/2P1Se6e
Pepper Mill – https://amzn.to/2PTCqI7
Coconut Shell Spoons – https://amzn.to/2DI7pQ1
Black Clay Pot – https://amzn.to/2DOJXRe
Vathal – https://amzn.to/2RtyKK1
Camera – https://amzn.to/2QtdLcE
Gear – https://amzn.to/2Q1iEuq
USA
Pepper Mill – https://amzn.to/2DP249K
Spice Grinder – https://amzn.to/2P8LUKa
Coconut Shell – https://amzn.to/2FKOw1C
Spice Box – https://amzn.to/2TQy56T
Bamboo bowls – https://amzn.to/2Q2RS4D
Clay pots – https://amzn.to/2QmipcJ
Manathakkali – https://amzn.to/2TUD1Ym
SundaVathal – https://amzn.to/2QpUp8n
Camera – https://amzn.to/2PdcS3C
Gear – https://amzn.to/2E42EBu
Sambar Powder
https://youtu.be/H_VAT2T_k9c
Ingredients for Chettinad Pepper Chicken Gravy
Broil or Dry roast
Coriander seeds – 1 1/2 Tbsp
Dry red Chillies – 2 no
Cumin seeds – 2 tsp
Fennel seeds – 1 1/2 tsp
Pepper corns – 1 tsp
Split Bengal gram – 3/4 tbsp
Split black gram – 1/2 tbsp
Cardamom – 4 no
Cloves – 6 no
Cinnamon – 2 inch stick 2 no
Star Aniseed – 3 no
Stone flower – few pieces
Curry leaves – 2 sprigs
Grated copra (dry coconut) – 2 1/2 tbsp
Gingerly oil – 40 ml
Shallots – 6 nos
Tomato – 4 nos
Chicken – 600 gm
Ginger garlic paste – 1 1/2 tbsp
Turmeric powder-1 Tsp
Chilli powder – 1/2 tbsp
Coriander powder – 1 1/2 tbsp
Pepper powder – 1/2 tbsp
Salt – To taste
Curry leaves – few sprigs
Coriander leaves – 1/4 bunch
Tempering
Mustard seeds – 1 tsp
Fennel seeds – 1 1/2 tsp
Cardamom – 4 no
Cloves – 5 no
Cinnamon – 2 sticks
Star Aniseed – 3
Stone flower – few pieces
