Chicken Pepper Fry
Directions
- 1Set a small pan over high heat & once it gets hot, lower the flame & add fennel seeds, cumin seeds & black peppercorns, keep stirring & dry roast them over low flame until fragrant. Then transfer them into a bowl, cool them down completely & grind into a fine powder.
- 2Set a kadhai over high heat, add oil & let it get hot.
- 3Add cumin & fennel seeds, garlic & curry leaves, stir well & cook briefly.
- 4Then add the onions, stir & cook over high heat until the onions turn light golden brown.
- 5Then add the ginger garlic & green chilli paste, stir & cook for 1-2 minutes.
- 6Further lower the flame & add turmeric powder & garam masala, stir & add the chicken along with salt.
- 7Stir & cook the chicken over high flame for 4-5 minutes, then add a splash of water, cover & cook over low flame until the chicken is cooked.
- 8Once the chicken is cooked, remove the lid & add the pepper fry masala along with curry leaves & green chilli & cook over high flame while stirring gently until all the moisture gets evaporated.
- 9Lastly taste & adjust salt if required & add lemon juice & fresh coriander, stir well.
Ingredients
- 2 tbsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 3 tbsp oil
- 0.25 tsp cumin seeds
- 0.25 tsp fennel seeds
- 1 handful curry leaves
- 15 cloves garlic
- 3 nos onion
- 2 tbsp ginger garlic green chilli paste
- 0.25 tsp turmeric powder
- 0.25 tsp garam masala
- 1 kg chicken
- 1 to taste salt
- 1 as required hot water
- 1 handful curry leaves
- 2 nos green chilli
- 0.5 lemon lemon juice
- 1 handful fresh coriander
Equipment
small panbowlmixer grinderkadhai
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