Monday, August 17, 2009

pepper chicken

2 tomatoes, cut into small pieces
3 tsp coriander powder
2 medium onions, chopped
1 tsp chili powder
1/2 tsp turmeric
1 tsp cumin seeds or powder
Salt to taste
Coriander leaves for garnishing
2 lb chicken, cut into medium pieces
3 tbsp pepper powder
3-4 flakes garlic, crushed
A small piece ginger, crushed
1/2 cup grated coconut
3-4 tbsp butter
3-4 sticks cinnamon
3-4 cloves
3-4 cardamoms

Smear 2 tbsp of pepper powder and salt on the chicken pieces. Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.
Heat butter in a pan and fry the chicken pieces one by one. They should not be deep-fried, but just like frying onions. Keep the fried chicken pieces aside.
In the same butter, fry the sliced onions, cardamoms, ginger, garlic, cloves and cinnamon.
When the onions turn into brown, add the coriander powder, chili powder, turmeric, cumin powder and fry for 1-2 minutes. Add the grated coconut, tomatoes and keep frying.
Do not add any water. Now add the remaining pepper powder and fry for a minute.
Now add water, enough to get a thick gravy. Drop the fried chicken pieces into the gravy. Add salt to taste.
Boil for 10-15 minutes, till chicken is well mixed with the pepper masala.
Garnish with coriander leaves and serve hot with rice.
Serves: 4-5

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