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Spicy Chettinad Pepper Chicken Fry/Roast
Ingredients
  • 500 grams Chicken bone -in , curry cut
  • 1 teaspoon Turmeric Powder
  • 3 to 4 sprigs Curry leaves
  • 2 tablespoons Coconut Oil (Note 1)
  • 1 teaspoon Mustard seeds
  • ½ teaspoon Fennel seeds or Saunf
  • 1 teaspoon Garlic paste
  • 1 teaspoon Ginger Paste
  • 3 Onions , sliced
  • ¼ cup Tomato Puree
  • to taste Salt
  • subheading: Spice Mix:
  • 1 tablespoon Cumin seeds or Jeera
  • 1 tablespoon Coriander seeds or Dhaniya
  • 5 Chillies (Note 2) dry Kashmiri Red
  • 1 tablespoon Black Pepper whole or Kali mirch
  • ½ teaspoon Fennel Seeds or Saunf
  • 3 Cinnamon " piece of
  • 4 pods Cardamom Green
  • ¼ cup Coconut Grated
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