- Prep Time: 15 mins
- Cook Time: 20 -30 mins
- Serves: 2
Ingredients needed:
- Chicken – 250 gms
- Onion– 2 nos
- Tomato– 1 nos
- Turmeric powder – 1/2 tsp
- Salt to taste
To dry roast and grind:
- Whole pepper corns
- Cumin seeds
- Fennel seeds
- Cinnamon
- Cloves
For the Seasoning:
- Oil – 2 tbsp
- Mustards – 1 tsp
- Cumin seeds – 1 tsp
- Curry leaves – 10 – 20 nos
Preparation:
- Dry roast whole peppers, cumin seeds, fennel seeds, cinnamon and clove on a medium flame
- Cool it for some time and grind it to a powder
- Cut chicken into medium size pieces; Wash it well
- Marinate it with little salt and turmeric powder
Method:
- Heat oil in a pan; preferably heavy bottom pan like iron castle
- Season mustards, cumin seeds and curry leave
- Add onions, salt, ginger garlic paste and fry until brown
- Add tomatoes and cook until it is smooth and mushy
- Now add in the chicken and saute it for 5 mins; close the lid and cook for 5 to 7 mins
- Chicken will start leaving water now; If not, don’t hesitate to add half a cup of water and mix
- This is the right time to add the prepared masala powder. Give it a nice mix, close and cook for another 10 mins
- After 10 mins, you could see the chicken has cooked well and nice masala mixture around it.
- Now remove the lid and cook until it becomes dry to a required consistency
- Garnish coriander leaves and switch off the flame
Serve pepper chicken with Rice and Rasam or curd rice or roti
Note –
- I have added only 2 tsp of pepper. If you prefer spicier, add 1 more spoon of pepper corns
- When you don’t have time to dry roast and grind the masala powders: Simply use the available pepper powder or quickly grind 3 tsp of pepper and use it.
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