South Indian Chettinad Pepper Chicken
An intensely aromatic South Indian dry chicken dish spiced with freshly cracked black peppercorns and fennel seeds.
Step-by-Step Instructions
Heat vegetable oil in a pan, crackle fennel seeds and fresh curry leaves.
Add chopped onions, ginger paste, and garlic paste; sauté until onions turn golden brown.
Add chopped tomatoes and cook until soft and pulpy.
Add chicken breast cubes and salt; sauté on high heat for 8 minutes until chicken releases its juices and cooks.
Stir in freshly cracked black pepper powder, toss continuously on medium flame for 5 minutes until dry, and serve warm.
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