Pepper Chicken Fry is a South Indian dish which goes well with rice and chapathi. Freshly prepared dry roasted pepper and fennel seeds gives the dish a unique aroma and distinctive taste.
Ingredients
- Boneless Chicken - 250g
- Large Onion - 1, finely chopped
- Tomatoes - 2, finely chopped
- Ginger garlic paste - 2 tbsp
- Turmeric powder - 1/4 tsp
- Chilli powder - 1 tsp
- Coriander powder - 2 tbsp
- Curry leaves - 10
- Cinnamon - 1 inch stick
- Cloves - 2
- Salt - To taste
- Oil - 3 tbsp
To roast and grind
- Whole black pepper - A handful
- Fennel seeds - A handful
Method
- Heat oil in a wide pan. Add cinnamon and cloves and fry for few seconds.
- Add onion and fry till they turn golden brown.
- Now add ginger garlic paste and fry for a minute.
- Add tomatoes and cook till they are mashed well.
- Then add turmeric powder, chilli powder, coriander powder and salt. Cook till the raw smell leaves out of the masala.
- Add chicken pieces and mix with the masala.
- Allow the chicken to cook for 10 minutes in medium heat. Sprinkle some water whenever needed.
- Meanwhile, dry roast black pepper and fennel seeds separately, grind them together and keep aside.
- Add 2 tbsp of ground powder to the cooked chicken and cook till the chicken is cooked.
- Adjust salt to taste and serve it hot with rice or chapathi.
Tips
- Fry the onion till it turns deep golden brown which adds little sweetness to the dish.
- U can store the left over ground powder in an air tight container and can be used later. But only when its freshly grounded gives nice aroma to the dish. So don't grind in large quantities.
