Chicken Pepper Fry

A chicken dry dish accentuated with pepper and whole spices – Chicken Pepper Fry..!!

Being a new blogger in the Blogosphere, my knowledge about this new world is still in its infancy. The hours I spend in front of my laptop discovering each door that leads off the dashboard are most intriguing.

It is on one such day, when I was wandering aimlessly on the net, that I stumbled on  Shabitha . She has a very beautiful blog with precise instructions and drool worthy pics. It was hence no surprise when I had her chicken cooking on my stove top. I have made a few changes to suit our palate. But hey… it was one HAPPY MEAL..!!

 

CHICKEN PEPPER FRY

  • Chicken – 500gm
  • Pearl onion – 1/2 cup or 1 big onion
  • Garlic Cloves – 4
  • Tomato – 2
  • Ginger Garlic Paste – 1 tsp
  • Dry Red Chillies –  7 no
  • Curry Leaves – 2 sprigs
  • Garam Masala – 1/2 tsp
  • Salt as needed
  • Oil

For Spice Powder

  • Whole pepper – 1/2 tsp
  • Cumin Seeds – 1 tsp
  • Cardamom – 3 no

For Seasoning

  • Cinnamon – 2 pieces
  • Fennel Seeds – 1/2 tsp
  • Cardamom – 2 no
Method
  • Dry roast the whole pepper corns, cumin seeds and cardamom on a medium flame till aromatic (approx  5 minutes). Cool and grind it to coarse powder.
  • Heat oil in a kadai, add the cinnamon, fennel seeds and cardamom on a medium flame.
  • Add the onions, garlic and the curry leaves and saute well.
  • Add the red chillies, finely chopped tomatoes and salt. Saute well till the oil separates and clears at the edges.
  • Now add the chicken and the garam masala and cook for 5 minutes.
  • Add the spice powder to the chicken and combine till well coated.
  • Add a 1/4 cup water to the chicken so that it does not stick to the bottom and the chicken cooks well.
  • Once the chicken is well cooked, remove the lid and cook on a high flame till the gravy dries up and the chicken is well coated.
  • Garnish with remaining curry leaves and serve hot.

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