Chicken is one of the most popular forms of meat in the world. For those who like it spicy, pepper chicken is a go to dish. Here is how to make this wonderful dish at home without fuss.
Chicken: ½ kilograms (medium pieces)
Garlic: 100 grams (crushed)
Ginger: 1 medium piece (crushed)
Fennel seeds: 2 teaspoon (crushed)
Pepper: 3 teaspoon (crushed)
Cloves: 4 nos (crushed)
Cinnamon sticks: 2 nos (crushed)
Cardamom: 2 nos (crushed)
Onion: 3 nos (finely sliced)
Curry leaves: 8 leaflets
Oil: As per requirement
Salt: As per taste
Black pepper powder: 2 teaspoon
Coriander powder: 1 teaspoon
Turmeric powder: ½ teaspoon
Garam masala: 1 teaspoon
Tomato: 3 nos (chopped)
Cashew nut: 50 grams (soaked and ground to a paste)
Ghee: 1 teaspoon
Dried red chili: 4 nos
Coriander leaves: For garnish
In a thick bottom pan, heat up some oil and sauté the crushed garlic, ginger, fennel seeds, pepper, cloves, cinnamon and cardamom. Once the spices give pout their aroma, add the onion and 6 leaflets of curry leaves and sauté. Once the onion becomes translucent, add the add in the black pepper powder, coriander powder, turmeric powder and garam masala. Mix well and then add the tomatoes.
Once the onion and tomatoes are tender, add in the chicken and salt. Cook with a lid on and stir occasionally. (No need to add water). Once the gravy thickens, add the cashew nut and cook on a low heat for five minutes more. Pepper chicken ready.
For extra taste, heat up some ghee in a pan and sauté the dry red chili, curry leaves (2 leaflets) and black pepper powder (1 teaspoon). Add this mix to the chicken after before taking it off the heat. Garnish with coriander leaves.