- ▢ 1 cup onions (finely chopped or pureed)
- ▢ ¾ tsp ginger garlic paste (or grated)
- ▢ 1 cup tomatoes or ¾ cup tomato puree (optional)
- ▢ salt as needed
- ▢ 1 to 1½ tsp pepper corn or coarse crushed
- ▢ ¼ tsp red chili powder (or paprika)
- ▢ ¾ to 1 tsp garam masala powder
- ▢ 1 sprig curry leaves or bay leaf or few mint leaves
- ▢ ½ tsp cumin or jeera
- ▢ 2 to 3 green cardamoms
- ▢ 1 inch cinnamon or dalchini
- ▢ 3 cloves or laung
- ▢ 2 to 3 tbsp oil
marination
- ▢ 500 grams chicken (bone-in or boneless)
- ▢ ¾ tsp ginger garlic paste (or grated)
- ▢ 1/8 tsp turmeric
- ▢ salt little
- Marinate chicken with ingredients under marination. Keep it aside until needed.
- ▢ Pour oil to a hot pan. Add cumin, cinnamon, cloves and cardamom. Allow them to sizzle.
- ▢ Next add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes off.
- ▢ Add onions and fry till they turn golden.
- ▢ Then add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
- ▢ Add red chili powder, garam masala and coarsely crushed pepper corn.
- ▢ Fry everything well till the mixture looses all the moisture.
Making pepper chicken
- ▢ Add chicken and fry for about 3 to 4 minutes.
- ▢ Cover and cook on a low flame till the chicken turns tender.
- ▢ If the chicken doesn’t let out enough moisture to cook, then add little water.
- ▢ Cover and cook until soft. If you want to have gravy,
- ▢ You can take it off while there is moisture. You can also pour 3 to 4 tbsp coconut milk.
- ▢ If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.
- ▢ Serve pepper chicken hot with rice and Rasam. Squeeze in some lemon juice before serving.
