Pepper Chicken

Chicken pepper is a dish made with the combination of pepper and other spices roasted in ghee. The main taste you get is from the roasting of the spices. If it gets burnt, then the whole dish will not at all be good.

This is my mom's recipe. So thought of sharing with you people. My vegetarian friends, don't get disheartened. You too can try this recipe with Paneer, Mushroom or Soya chaap(recipe coming soon). 😊

So here is the recipe :

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Pepper chicken

Yield: 4 servings

Author: Namitha Shenoy

Prep time: 30 MCook time: 30 MTotal time: 60 M

A spicy chicken dish cooked with dry roasted pepper and spices paste

Ingredients:

• Chicken - 750 gms
• Onions (sliced) - 2 large
• Garlic (crushed) - 1 tbsp 
• Ginger (crushed) - ½ tbsp
• Tomatoes (chopped) - 2 medium 
• Green chilli(slit) - 2 or more
• Curry leaves - 2 sprigs
• Saunf/fennel seeds - 1 tsp
• Ghee - 3 tbsp 
• Salt to taste 

For masala

• Black peppercorns - 3 to 4 tbsp
• Ghee - 3 tbsp 
• Coriander seeds - 2 tbsp
• Cumin seeds - 1 tbsp 
• Methi seeds - ¼ tbsp
• Onion(sliced) - 1 large 
• Garlic - 5 to 6 
• Turmeric powder - ½ tsp
• Tamarind - ½ tbsp

Instructions:

1. Wash and clean chicken very well.
2. In a large vessel, add cleaned chicken and saute on high flame. Now reduce the flame to medium, add salt and ¾ cup water. Boil the chicken until cooked. (this takes 10-15 mins, depending upon the tenderness of chicken) 
3. Now in a pan, dry roast pepper on low flame and allow it to crackle. Set aside and allow it to cool. 
4. In the same pan, add 1 tbsp ghee and add Coriander seeds, Cumin seeds, methi and fry till golden brown. Add roasted red chilli and fry. Set aside and allow it cool. 
5. Now in the same pan again, add 2 tbsp of Ghee, add garlic and Onions and fry until golden brown. Add turmeric powder and mix. Allow it to cool. 
6. Once cooled, add all the roasted spices, onion and garlic, add tamarind and grind for a minute. Now add water (½-¾ cup approx) and grind to a smooth paste. 
7. Take a wide kadai. Add 3 tbsp ghee to it. Once hot, add Saunf and allow it to crackle. Add curry leaves and fry till crisp. 
8. Add Onions and fry till golden brown. (you can add a pinch of salt to fasten the process). 
9. Add crushed garlic and ginger and fry until raw smell goes off. 
10. Add tomatoes and fry until soft and mushy. 
11. Now add the ground masala and fry till the moisture evaporates and color of the masala darkens. 
12. It's time to add the boiled chicken and mix gently for 5 minutes. 
13. Now add chicken stock(the water strained from boiled chicken) and mix well. 
14. Check for salt. Add if required. 
15. Simmer it for 10 minutes.
16. ( If u want it dry u can allow it to simmer for some more time) . 
17. Ghee oozes out and that's when your pepper chicken is done. 
18. Serve hot with rice, roti, Paratha or neer dosa. 

Notes:

Always roast the spices on low flame for even roasting. Look for tender chicken. This dish tastes awesome when the pieces are soft. Mix gently so that chicken pieces don't break.

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