Pepper chicken masala is for those who like spiciness a lot. It goes well with appam, chapathi, naan or rice...
Preparation time:10 min
Cooking Time:35 min
To marinate:30 min
Ingredients:
Cooking Time:35 min
To marinate:30 min
| Chicken | 1.5 kg |
| Big Onion | 1 (big, chopped) |
| Green chilly | 3 (medium, chopped) |
| Oil | 3 tbl spoon |
| Pepper Powder | 2 tspoon |
| Turmeric Powder | 1/2 tspoon |
| Coriander Powder | 1 tspoon |
| Salt | to taste |
| Mustard | 1 tspoon |
| Curry leaves | 1 sprig |
To roast and grind:
| Coriander Seed | 2 tbl spoon |
| Aniseed | 1 tspoon |
| Cumin seed | 1 tspoon |
| Dry red chilly | 4 |
| Cinnamon | 2 inch |
| Cloves | 4 |
| Cardamom | 5 |
| Whole Black Pepper | 2 tbl spoon |
To marinate:
| Ground Powder(roasted and grinned) | |
| Ginger garlic paste | 1&1/2 tspoon |
| Turmeric Powder | 1/2 tspoon |
| Salt | to taste |
Preparation:
(1) Heat a pan and add the ingredients shown under "to roast and grind". In low to medium flame saute the ingredients till the color of coriander seeds and red chilly changes lightly say for about 5 to 7 minutes. Switch off the flame and allow it to cool. Grind the ingredients in a mixer and make a fine powder. Keep it aside.
(2) Clean the chicken and chop into medium pieces. Add the ingredients shown under "to marinate" heading. Mix well using hand. Allow it to marinate for about 1/2 an hour in refrigerator (if you are not in a hurry you can keep it for few more hours).
(3) Now heat a vessel and add the marinated chicken pieces to it. Close the vessel with a lid and cook till it is half cooked say for around 7 to 10 minutes. No need to add water because chicken will oozes its own water. Drain the water and separate the half cooked chicken and water (You can use the drained water later). Keep both aside.
(4) Mean while heat oil in a wide bottomed pan. Add mustard. Once it splutters add chopped onion, green chilly and curry leaves with turmeric powder and salt. Saute till onion turns brownish. Add chilly powder and coriander powder. Saute till the raw smell goes off.
(5) Now add the half cooked chicken to it along with half of drained water. Mix well. Make a salt test here. Allow to cook for another 15 minutes. Saute in between.
(6) Saute till the curry gets dried and masala gets coated well. Your pepper chicken masala is now ready.
Serve it with appam/chappathi/rice/naan etc
(2) Clean the chicken and chop into medium pieces. Add the ingredients shown under "to marinate" heading. Mix well using hand. Allow it to marinate for about 1/2 an hour in refrigerator (if you are not in a hurry you can keep it for few more hours).
(3) Now heat a vessel and add the marinated chicken pieces to it. Close the vessel with a lid and cook till it is half cooked say for around 7 to 10 minutes. No need to add water because chicken will oozes its own water. Drain the water and separate the half cooked chicken and water (You can use the drained water later). Keep both aside.
(4) Mean while heat oil in a wide bottomed pan. Add mustard. Once it splutters add chopped onion, green chilly and curry leaves with turmeric powder and salt. Saute till onion turns brownish. Add chilly powder and coriander powder. Saute till the raw smell goes off.
(5) Now add the half cooked chicken to it along with half of drained water. Mix well. Make a salt test here. Allow to cook for another 15 minutes. Saute in between.
(6) Saute till the curry gets dried and masala gets coated well. Your pepper chicken masala is now ready.
Tips and variation:
- The curry will be more spicy. So adjust the amount of pepper powder or green chilly according to your tolerance level.
- It is a dry item. If you want it as gravy add more water or directly add marinated chicken to the onion gravy without cooking it separately.
- You can also use tomato along with onion.
- Cooking time of chicken varies depending on its variety.
- You can use store bought pepper chicken masala powder instead of "to roast and grind" items.
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