There are various type of pepper Chicken preparation in different states of India, especially in southern states of Tamilnadu, Andhra and Kerala. The preparation I describe here is the culmination and integration of all of them and I have reduced the spices to suite my kids' health and taste. But I can guarantee that the taste is as yummy as any other preparation.
Preparation Time: - 20 min
Cooking Time: - 30 min
Servings: - 3 persons
Ingredients:-
- 250 gm Chicken – cut into curry (small) pieces. I used with bones but you can use boneless pieces as well.
- 1 large Onion
- 2 tomatoes
- 2 green Chilli slitted howhole
- 1 tsp Fennel seeds
- 1 spring Curry leaves
- 2 tbsp Ginger garlic paste
- 1 tsp turmeric powder
- 1 tsp Red chilli powder ( I used Kahmiri Red Chili Powder but you can use as per your taste)
- 2 tbsp Coriander Powder
- 2 1/2 tbsp Fresh Ground Black Pepper ( I prefer crushed ones but you can use Black pepper powder also )
- 1 tsp Garam Masala
- Salt to taste
- Few chopped Coriander leaves
- 3 tbsp Vegetable Oil ( I used Sunflower Oil )
- 1 small lemon
Preparation:-
- Crush the black paper corns in a pestle and mortar. It tastes much better if you use crushed ones rather than using ready-made powder.
- Wash and rub the chicken pieces with ground black pepper, turmeric powder, squeezed lemon and salt.
- Marinate for half an hour preferably in refrigerator.
- Chop the onion and tomatoes.
- Take a medium kadai / pan and heat the oil on medium flame.
- When oil started smoking put the burner to low and add the fennel seeds.
- When they crackle add onion, curry leaves and a slitted green chili.
- Sauté till the onion turn light golden brown.
- Add tomatoes and continue cooking.
- Stir continuously for 1~2 minutes or until the oil start to come out from the mixture.
- Now add the already marinated chicken pieces to them.
- Add coriander powder, Garam masala and red chili powder. Mix well with chicken.
- Adjust the level of salt and add ¼ cup of water. Once the water starts boiling, put a cover on the pan.
- Wait for 10~15 minutes or till the chicken is cooked properly.
- Remove the cover and continue cooking – Evaporate all the moisture and make it dry.
- When the chicken dried up sprinkle the chopped coriander leaves.
- Mix well and add the remaining crushed black pepper. Add few drops of lemon here to increase the tangy taste.
- Switch of the burner and the yummy dish is ready to serve.
Garnish with a slitted green chilli and rings of onion.
Serve hot as starter with hot steamed rice / any kind of flavoured rice or even Roti.
As always please feel free to comment, criticize and seek if any help is required. I am all ears.
