Spicy Pepper Chicken

Hi everyone,

I often get this differently curried chicken form my nearby mall... i knew it was made with pepper but was not able to find the recipe. So i have been trying almost every pepper recipes i come across but never got the taste of that shop bought one, not even close to it. Same like that my search for pepper chicken was going on and finally my search came to an end with this recipe... After i finished the cooking i felt so happy to taste the same chicken which i often get...

Ingredients

For Marination

• Chicken –  1 whole chicken, cut into medium size pieces

• Pepper powder – 1/2 tsp(Crushed)

• Lemon juice – 1 tsp

• Salt

For Masala

• Onion – 2 med-large, sliced

• Ginger & garlic – 2 – 21/2 tsp each, grated/crushed

• Greenchilli – 1-2, slit lengthwise

• Whole Black pepper – 1 1/2tsp(Crushed)

• Garam masala – 1/2 tsp

• Fennel powder – 1/2 tsp

• Turmeric powder – 1/4 tsp

• Chicken/meat masala – 1/2 tsp (optional)

• Soya sauce – 1 tsp

• Tomato sauce – 1 tsp

• Curry leaves - Handful

• Oil - 2 tbsp
• Salt

Method

Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper (do not powder). Heat oil in a pan & add sliced onion. Let it brown.

Add grated/crushed ginger and garlic, green chilli and half the curry leaves. Let it cook till the raw smell goes, around 3-4 mins. 

Add crushed pepper, turmeric powder, garam masala, fennel powder and chicken/meat masala (if using). Mix well. Cook for another 2-3 mins.

Add soya and tomato sauce/ketchup. Mix well. Add ¼ cup water and salt and mix well. 

                                                  

Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with masala. 

When chicken starts changing the color add ½ cup water & mix well.

Let it boil. Reduce flame and cover and cook it till the chicken is done. Check in between, give a stir and add more water only if required. Once the chicken is done, remove the lid, add remaining curry leaves and continue cooking for another 5-7 mins on low flame, just to roast it a little more.

Remove from heat and serve hot with lemon wedges and onion rings.