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.