Kozhi Chettinad

Name: Kozhi Chettinad
Prep time: 5 min
Cook time: 24 min
Total time: 30 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 3 tablespoons grapeseed oil; 2 teaspoons very coarsely ground black pepper; 2 to 3 tablespoons fresh lemon juice; 1 teaspoon ground turmeric; 1 or 2 star anise; 1 teaspoon black mustard seeds; 1 cinnamon stick; 1 medium red onion, chopped; 1 tablespoon grated fresh ginger; 1 tablespoon minced garlic; 2 or 3 green cardamom pods; 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces; 1 or 2 whole dried red chilies; 10 curry leaves; 2 tomatoes, chopped; 2 to 3 tablespoons chopped cilantro; 1 teaspoon salt

Chicken in Garlic Pepper Sauce

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

This is a signature recipe from the Chettiar community of southern India. The Instant Pot® version is a little more saucy than the traditional recipe. While the water can be cooked off, I think this version pairs beautifully with a nice steaming bowl of white rice to soak up all the sauce.

Ingredients

2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
1 tablespoon minced garlic
1

Asia
India
Main course
Spicy
Gluten-free

Method

In a mixing bowl toss the chicken with the garlic, ginger, salt, turmeric, lemon juice and 1 teaspoon of the black pepper and set aside.
Set the Instant Pot® on Sauté mode and heat the oil until the pot registers hot. Add the mustard seeds and wait until they begin to crackle. Add the dried red chilies, curry leaves, cardamom pods, star anise, cinnamon stick, and