Pepper Chicken

Recipe No: 203
I got this idea from one of our Aunts and thought it is definitely a good spin on this dish which usually comes  with a lot of spices. I changed it a bit, but tried to keep very close to the original idea that I was told. This doesn’t have any of the usual spices and will go well with Fried Rice (anything of that sort) and Flat breads.

Ingredients                                             Serves 4

• Chicken………………………600 grams (Cut into very small pieces; I used bone in)

To marinate the Chicken

• Pepper Powder…………...1/2 Teaspoon
• Salt……………………….…..3/4 Teaspoon
• Ginger Garlic Paste….....3/4 Teaspoon
• Vinegar………………….....1 Teaspoon

To Saute

• Oil………………………..….......3 Tablespoons
• Crushed whole spices.........2 Cardamom, 5 Cloves, 1 small piece Cinnamon and Star Anise
• Ginger chopped fine…........2 Tablespoons
• Garlic chopped fine………....2 Tablespoons
• Onion chopped fine………...3/4 cup
• All Purpose Flour/ Maida…1 ½ Tablespoons
• Coriander Leaves…………….2 Tablespoons (chopped)
• Crushed Black Pepper….....1 Teaspoon (Freshly made)
• Salt to taste

Method of Preparation

1. Marinate the Chicken with the ingredients present in ‘to marinate’ section and keep aside for 20 minutes.
2. Heat 3 Tablespoon of Oil in a pan on high heat and fry the Chicken pieces till slightly brown on all sides.
3. Remove the Chicken form the pan and add the crushed spices to the remaining Oil; fry till fragrant.
4. Lower the heat to medium and add Ginger and Garlic; saute till the raw smell is gone.
5. Add chopped Onion and saute till it is wilted thoroughly.
6. Sprinkle the Flour and fry for a minute or two till the raw smell is gone. Add a bit more of Oil at this stage if it is too dry.
7. Add the Chicken pieces and a cup of Water; mix well; cover the pan and let it cook till done. Add more Salt if needed.
8. Once the Chicken is cooked and the gravy is reduced to a consistency you want, add Coriander Leaves and crushed Black Pepper; mix well; switch off the heat and serve hot.

Notes:

• Crushed Black Pepper  used towards the end should not be finely crushed, it should be course.
• Make this on the dry side if you want, but I love to have some gravy as I usually serve this with Chappathi.
• Add a teaspoon of Soy Sauce at the end to get a different taste.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…