Milagu Kozhi Chettinad (Chettinad Pepper Chicken) Recipe

Cooking Directions

• STEP 1.In a pan, dry roast black peppercorns, cumin seeds, fennel seeds, and coriander seeds.
• STEP 2.Grind the roasted spices along with grated coconut, ginger, garlic, and water to make a paste.
• STEP 3.In a separate pan, heat oil and saut茅 onions until golden brown.
• STEP 4.Add the chicken pieces and cook until they are browned.
• STEP 5.Add the ground spice paste, turmeric powder, red chili powder, and salt to the pan.
• STEP 6.Cook the chicken in the spice mixture until it is cooked through and the flavors are well combined.
• STEP 7.Garnish with fresh coriander leaves and serve the milagu kozhi chettinad with rice or roti.

Cooking Tips

• Adjust the amount of black pepper according to your spice preference.
• For a richer gravy, you can add cashew paste or coconut milk.
• Marinating the chicken in yogurt before cooking can help tenderize the meat.

Storage and Serving

• Serve the milagu kozhi chettinad immediately for the best taste and texture.
• Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.