Tender chicken tossed in freshly ground black pepper, golden onions, aromatic garlic and curry leaves will keep you licking your fingers while asking for more.
Saute onions and garlic 
Add chicken 
Add turmeric powder and cook 
Add freshly ground masala and mix 
Pepper Chicken
Tender chicken tossed in freshly ground black pepper, golden onions, aromatic garlic and curry leaves will keep you licking your fingers while asking for more.
Servings: 4
Ingredients
- 4 chicken thighs (cut into small pieces)
- 1 cup onion (chopped)
- 8 garlic clove (chopped)
- ¼ tsp turmeric
- 5 tbsp oil
- ¼ tsp fennel seeds
- 1 bay leaf
- ½ tsp chili powder (optional)
- salt to taste
Dry roast and grind:
- 2 tbsp coriander seeds
- 1 tbsp black pepper (adjust to taste)
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 5 dry red chilies (adjust to taste)
- ½ cup curry leaves
Instructions
- Dry roast coriander seeds, black pepper, cumin seeds, fennel seeds and dry red chilies in a pan. When aromatic, transfer to a plate and set aside.
- In the same pan, dry roast curry leaves and set aside.
- Coarsely grind all the dry roasted ingredients together except the curry leaves. Once ground, add curry leaves and grind into a coarse powder. The powder should be dry so do not add any water.
- Heat oil in a heavy bottom pan. Once hot, add bay leaf and fennel seeds.
- Once golden brown, add chopped onion. Saute for 1 minute.
- Add chopped garlic and saute until the raw smell from the onion and garlic fade.
- Then, add chicken and turmeric powder. Cook for 3-4 minutes.
- Add the ground masala powder and salt to taste.
- Mix thoroughly and cook under medium flame for 5 minutes. Cook for longer, if needed. The pepper chicken should no longer stick to the sides of the pan.
- Adjust salt and spice as necessary. Serve hot with rice or roti.
