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Chettinad Pepper Chicken-Kozhi Milagu Masala-Pepper Chicken Masala-Kalimirchbysmita-Ep280

486 views · Published 7 April 2018 · 6:23 · Indexed 25 September 2026

Channel: Kali Mirch · 2018 · Howto & Style

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Learn to make in this video an authentic preparation from Chettinad Cuisine-Chettinad Pepper Chicken.
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Pepper Chicken Masala or Kozhi Milagu Masala is a thick gravy preparation, that can be served at sides.

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Recipe: Chettinad Pepper Chicken-Kozhi Milagu Masala-Pepper Chicken Masala-Kalimirchbysmita-Ep280
Makes: 3-4
Preparation Time:10 mins
Cooking Time:50 mins


Ingredients:
1) 1/2 Kg Chicken (Curry pieces-with bones)
2) 2 Large sized=200gms Onions (sliced into lengths)
3) 2 Large sized=200gms Tomatoes (finely chopped)
Masala Powder:
4) 1 tbsp Whole Peppercorn
5) 1 tbsp Whole Coriander Seeds
6) 6-7 Dry Red Chilies (spicy variety)
7) 1 1/2 tsp Fennel Seeds
8) 1 1/2 tsp Cumin Seeds
9) 1/4 th Cup fresh Coriander Leaves (finely chopped)
10) 2 tbsp Ginger-Garlic Paste
11) Cooking Oil
12) Salt

Steps:
1) We will start with roasting of Masalas in a Pan. In a Pan, add Cumin Seeds, Fennel Seeds, Whole Coriander Seeds, Whole Peppercorns and Dry Red Chilies. Dry Roast spices until a pleasant aroma emanates from the Pan. We have roasted spices for 3-4 mins on medium heat. Spices have become light brown in color and it releases a pleasant aroma. Switch off the heat and allow spices to cool down. Transfer cooled ingredients to a grinder jar and grind into a fine powder
2) Heat 3 tbsp Cooking Oil in a Pan. Add sliced Onions and fry until it becomes soft
3) After 5 mins, onions have become soft. Now add Ginger-Garlic Paste. Cook for 3-4 mins on medium heat
4) After 3 mins of cooking, add chopped Tomatoes. Add some Salt. Cook Tomatoes, until it becomes just soft (Do not cook until it turns mushy). When tomatoes become soft, add Grounded Masala Powder. Add Salt and cook (Bhunao) for few mins
5) We have cooked Masala for 3 mins on medium heat. We can see Oil oozing out from the sides. Now add Chicken pieces. Cook Chicken for few mins on high heat
6) We have cooked chicken pieces for 2-3 mins. Reduce heat and add some water. Add just enough water to cover Chicken pieces. We have used 1/2 Cup water in this recipe. Cover and Cook
7) Please note that, we have added just 1/2 Cup water. Chicken releases lot of moisture. Chicken gets cooked in its own juices. Cover and cook Chicken until it is done
8) We have cooked Chicken covered for total of 30 mins (15+15). This Preparation does not have much curry. This thick preparation can be served at sides. Switch off the heat and add fresh coriander leaves. Serve Hot

Chettinad Pepper Chicken (Kozhi Milagu Masala) is ready. I am going to eat this with Rice Flour Bhakri. You may also enjoy this with Neer Dosa, Appam or Steamed Rice. Make this dish at your home and share your feedback in comment section below.

Some recipes do not call for lot of ingredients. But the freshness of these ingredients make it a "Wow" dish. Chettinad Pepper Chicken is one of such dishes. We have used roasted whole spices for making spice powder. I would suggest you to use whole spices and grind fresh. Avoid usage of packaged store-bought spice powders. Freshness of Spices is the Soul of this dish


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