PEPPER CHICKEN | PEPPER CHICKEN FRY | PEPPER CHICKEN DRY RECIPE

Ingredients for Pepper Chicken :

Chicken, small pieces with bones- 500 gms

Whole spices:

– Cinnamon, 1” pieces- 3
– Bay leaf- 1
– Dried whole red chillies- 2
– Cumin seeds- 1 tsp
– Fennel seeds- 1/2 tsp

– Onion, finely chopped- 2 small sized (60 gms each)
– Small red shallots- 10 shallots halved, around 1/4 cup measure
– In case not available, red onions rough sliced can be used.
– Garlic cloves- 8 cloves halved
– Ginger, minced- 1” piece
– Curry leaves- 2 sprigs about 15-20 leaves

– Turmeric powder- 1/2 tsp
– Red Chilli powder- 3/4 tsp
– Pepper powder- 1 tsp
– Curry powder- 1 tsp
– Cumin powder- 1/2 tsp
– Salt- 3/4 tsp or to taste
– Oil- 3 tbsp

Preparation:

– Wash the chicken pieces, drain the water and pat dry.
– Chop the onion & shallots, mince the ginger and peel & halve the garlic cloves.

Process:

– Heat 3 tbsp oil in a pan/ kadai.
– Add the cinnamon, red chillies and bay leaf. Give a stir.
– Add the Cumin & Fennel seeds. Stir for few seconds.
– Now add the chopped onions & garlic halves. Fry on medium heat for around 4 mins till the onions are translucent.
– Add the turmeric powder, mix & fry for a minute.
– Add the chicken pieces & minced ginger.
– Mix well & fry on medium heat for 6-7 mins, stirring well and browning the chicken pieces.
– Now add the balance spice powders & salt and mix well. Add 3 tbsp of water & keep
– frying on medium heat for 2-3 mins to coat the chicken with the spices.
– Add 3 tbsp water again & stir-fry the chicken on medium heat for 15 mins till the chicken is tender.
– Add splash of water and stir-fry the chicken to prevent the chicken from sticking.
– Add the halved shallots & curry leaves, mix well and stir-fry on high for 3-4 mins.
– Serve hot with roti or rice.

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Music: https://www.bensound.com/royalty-free-music