Chettinad Pepper Chicken Recipe Courtesy Of Madhur Jaffrey

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CHETTINAD PEPPER CHICKEN RECIPE COURTESY OF MADHUR JAFFREY



Chettinad Pepper Chicken Recipe Courtesy of Madhur Jaffrey image

Provided by Food Network

Time 1h25m

Yield 4 to 6 Servings.

Number Of Ingredients 22

1 1/2 inch piece of fresh ginger, peeled and roughly chopped
1/2 teaspoon ground tumeric
1 1/2 to 2 teaspoons salt
3 bay leaves
5 cardamon pods
1 inch cinnamon stick, broken
1 teaspoon fennel seeds
3 cloves
1 1/2 teaspoons urad dal*
15 to 20 fresh curry leaves (if available)
2 medium sized onions, peeled and finely chopped
1 large tomato, chopped
One 2 1/4 lb. chicken, skinned and cut into small serving pieces (breast halves into 3 and legs into drumsticks and thighs).
5 tablespoons oil
SPICE PASTE:
1 1/2 tablespoons cumin seeds
8 to 10 dried hot red chillies, broken into halves
3 tablespoons coriander seeds
1 1/2 teaspoons fennel seeds
1 tablespoon black peppercorns
1 1/2 teaspoons white poppy seeds
5 garlic cloves, peeled and roughly chopped

Steps:

  • Make the spice paste: In a small frying pan, heat 1 tablespoon of oil over a medium-high heat. When hot, add cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Put these into a large coffee grinder and grind to a powder. Empty into the container of an electric blender. Add garlic, ginger, tumeric and salt to the blender as well, along with 6 to 8 tablespoons of water. Process until you have a fine paste, pushing down with a rubber spatula if needed.
  • Heat remaining 4 tablespoons of oil in a large saucepan over a medium to high heat. When hot, add bay leaves, cardamon pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until urad dal turns red, then add curry leaves, if using. Stir once or twice and add onions. Fry onions until they are soft and lightly colored. Now add the spice paste. Continue to stir and fry for about 4 to 6 minutes, adding a little water to prevent sticking. Add the tomato and stir and fry for another 3 to 4 minutes.
  • Add the chicken pieces to the onion and spice mixture. Stir until they are well coated then add 2 1/2 cups water, just enough to cover. Bring to a boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20 to 25 minutes.
  • Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6 to 8 minutes. Replace the chicken, fold gently into the sauce, and cook for a further 5 minutes before serving.
  • *urad dal is a small, pale yellow split pea.
  • Suggested wine: Rosemont Estate Shiraz Cabernet 1997.

CHICKEN IN A RED SWEET PEPPER SAUCE



Chicken in a Red Sweet Pepper Sauce image

The was originally from Madhur Jaffrey's Indian cookery. Over the years I have added and taken away bits, but the colour is still great and the flavours unchanged. Don't be put off by the long list of ingredients, it is very quick to make.

Provided by Tulip-Fairy

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 kg chicken meat, diced (breast, thigh etc)
2 large onions, coarsely chopped
2 1/2 cm cube gingerroot, peeled and coarsely chopped
3 garlic cloves, peeled
25 g blanched slivered almonds
4 large red sweet peppers, trimmed seeded, and coarsely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 teaspoons salt
7 tablespoons vegetable oil
225 ml water
2 tablespoons lemon juice
1/2 teaspoon ground black pepper

Steps:

  • Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste.
  • Put the oil in a large, wide non-stick pan and heat til hot.
  • Pour in all the paste from the food processor.
  • Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it.
  • Put in the chicken, with the water, lemon juice and pepper and bring to a boil.
  • Cover, turn heat to ow and simmer gently for 25mins.
  • Stir a few times during this cooking period.

CHICKEN WITH ROASTED CORIANDER IN COCONUT-CURRY SAUCE



Chicken with Roasted Coriander in Coconut-Curry Sauce image

Madhur Jaffrey's recipe for dakshini murgh, a southern India-style chicken dish, is ideal for entertaining. Let the coconut milk sit undisturbed until you're ready to cook; then remove the thick layer of cream from the top to stir in at the end.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 20

3 tablespoons whole coriander seeds
1/4 teaspoon fenugreek seeds
2 teaspoons whole black peppercorns
6 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 cinnamon stick (2 inches long)
3 1/2 pounds chicken pieces (from 1 whole chicken), skin removed, cut into small pieces
2 medium onions, cut into thin rings
5 cloves garlic, cut into thin slices
1 teaspoon peeled and finely grated fresh ginger (from a 1 1/2-inch piece)
1 tomato, finely chopped (3/4 cup)
1/2 teaspoon ground turmeric
1/2 to 1 teaspoon cayenne pepper
Kosher salt
1 tablespoon fresh lemon juice
1 can (14 ounces) full-fat coconut milk, such as A Taste of Thai
2 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, split lengthwise
Plain Basmati Rice, for serving
Yogurt with Cucumber and Mint, for serving
Fresh Cilantro Chutney, for serving

Steps:

  • Place a small, heavy skillet (preferably cast iron) over medium-high heat 2 to 3 minutes. Add coriander, fenugreek, and peppercorns. Cook, swirling pan, until fragrant and lightly browned, about 2 minutes. Transfer to a bowl; let cool completely. Grind in a spice grinder.
  • Heat oil in a large pot over medium-high. Add mustard seeds and cinnamon. As soon as mustard seeds pop, add chicken in a single layer (work in batches, if necessary). Cook until browned on all sides, about 5 minutes per side. Set pieces aside on a plate as they are done.
  • Add onions and garlic to pot and reduce heat to medium. Cook, stirring occasionally, until onions are golden brown, about 10 minutes. Add ginger and tomato. Cook until tomato is soft, about 3 minutes. Add ground toasted spices, turmeric, cayenne, 1 1/2 teaspoons salt, and lemon juice. Return chicken to pot, along with any accumulated juices.
  • Remove thick coconut cream from top of coconut milk; set aside. Stir remaining contents of can into pot. Add enough water to fill can again (1 1/2 cups) and add to pot. Bring to a boil, then reduce heat to low and simmer, partially covered, and stirring occasionally, until chicken is cooked through, 20 to 25 minutes.
  • Stir reserved coconut cream; add to pot along with chiles. Stir once or twice to warm through; remove from heat. Remove chiles and cinnamon stick, if desired. Serve, with rice, yogurt, and chutney.

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