Receta Pepper Chicken Masala

by Swapna

There are many different Pepper Chicken recipes; some are

dry and some with little gravy…. Even I have a couple of different recipes … This

recipe I got from my aunt and ever since I have been making this at least once

a month… This goes very well with Indian pulavs and flat breads… Addition of

coconut milk makes this curry very creamy…

My friend Bharathy of Spicy Chilly is hosting her first

giveaway event along with CupoNatin… If you would like to participate in this

giveaway and win exciting prizes check out her site and send in a spicy dish; I am sending this spicy Pepper Chicken Masala

to her… I love shopping through Flipkart…

Pepper Chicken Masala

Ingredients:

• Chicken-1kg, cleaned and cut in to pieces
• Ginger 2” pieced, chopped
• Green chillies-3, cut into small rounds
• Onion – Sliced thin
• Ground to a Smooth
• paste:
• Garlic– 10 cloves
• Fennel
• Seeds / Perum Jeerakam -1 tsp
• Whole Black Pepper -1 tsp
• Red chilly powder – ½ tsp
• To be crushed in a pestle and mortar (do not powder):
• Cinnamon Sticks / Karuvapatta- 2” piece
• Coconut oil / Sunflower oil – 2 tbsp
• Coriander leaves- ¼ cup, chopped (optional)

Clean chicken and cut in to medium sized pieces.

(Since I use boneless chicken I cut chicken into bite size pieces).

Crush cinnamon, cloves and cardamom and keep aside (Do

not powder it).

Grind garlic, fennel seeds, black pepper, red chilly

powder and turmeric with vinegar to a smooth paste and keep aside.

Heat a non-stick pan and sauté sliced onion, ginger

and green chilly.

When onion becomes light golden add ground masala and

sauté well.

In to this add crushed masala and mix well and add

chicken pieces and salt to taste.

Mix well and roast the chicken pieces in the masala

until half cooked.

Now add coconut milk and let it simmer in low heat

until chicken pieces are fully cooked and gravy is thick.

Sprinkle coriander leaves if using.

Serve with Indian flat bread or pulav or with steamed

rice.