Chettinad Pepper Chicken With Coconut Millet Recipe

About this recipe

A flavorful Chettinad-style pepper chicken paired with creamy coconut millet, offering a perfect balance of spice, nutrition, and authenticity.

Ingredients

• 20G Curry Leaves
• Pcs Chings Masala Chicken Chilli
• 250 ml Coconut Milk
• - Shallots
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250 G Fennel Seeds / Saunf 250 G
• 150 Gms Cloves
• 500 ml Water
• 25 g Ginger Garlic Paste
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Step 1: Heat 1 tablespoon of oil in a deep pan. Add cinnamon, cloves, fennel seeds, and half the curry leaves. Sauté until aromatic.
2. Step 2: Add shallots and sauté until golden brown. Stir in ginger garlic paste and cook until raw smell disappears.
3. Step 3: Add chopped tomato, turmeric powder, chili powder, and coriander powder. Cook until the tomato softens and the oil separates.
4. Step 4: Add chicken pieces and stir well to coat with the masala. Add salt and cook covered for 10 minutes on medium heat, stirring occasionally.
5. Step 5: Add coarsely crushed peppercorns and a splash of water if needed. Cook until chicken is tender and coated in a thick gravy. Set aside.
6. Step 6: In another pan, heat 1 tablespoon of oil. Add remaining curry leaves and sauté for a few seconds. Add rinsed millet and toast lightly.
7. Step 7: Add 200 ml of water, coconut milk, and a pinch of salt. Cook on low heat, stirring occasionally, until the millet is cooked and creamy.
8. Step 8: Serve the pepper chicken hot with coconut millet on the side.