Friday, June 21, 2013

Pepper Chicken - Dry Version


½ kg Chicken
1 onion (big)
2 tomatoes
1 tsp ginger-garlic paste
1 sprig curry leaves
1 tsp chilli powder
1 tsp coriander powder
½ tsp lemon juice
Salt (to taste)
Oil (as needed)
¾ tsp turmeric powder
1tsp freshly ground pepper
Coriander leaves (to garnish)

How to make it

  • Cut the chicken into small chunks and wash with 1 tsp of turmeric powder and rinse off.
  • Marinate the chicken pieces with chilli powder, coriander powder, turmeric powder, lemon juice and salt. Keep for half to one hour.

  • In a wok heat oil and fry the onions till translucent. Throw some curry leaves in between.

  • Then sauté ginger-garlic paste till the raw smell of it leaves.

  • Cook tomatoes till it turns mushy.

  • Now add the marinated chicken chunks to the onion-tomato masala. Mix well.
  • Cook by adding 1 cup of water. Chicken will release its own moisture. Take care not to overcook the chicken. Check for salt and spiciness at this time. If needed add some more at this stage.

  • Add the freshly ground pepper powder on top of the roasted chicken pieces. Mix well.

  • Garnish with coriander leaves and serve hot.

Always use freshly ground pepper powder. Don’t use the store bought one.