Tuesday, 18 November 2014

Spicy pepper Chicken

Chicken cooked with onions and a freshly ground spice mix. This dish is easy to make and requires only couple of readily available ingredients. Masala that coats the chicken is spicy but the sweetness from the onions balance that out.


For Marinating the Chicken ( 1 Hour)

  • 500 Grams of Chicken pieces ( I Used thigh and leg pieces)
  • 1/2 Teaspoon Red Chilli powder
  • 1/4 Teaspoon Turmeric Powder
  • Juice of 1/2 Lemon

For the Gravy                         

  • 2 Tablespoon Vegetable Oil
  • 1/2 Teaspoon Fennel Seeds
  • 3 Large Red Onions chopped finely
  • 3 Garlic Cloves
  • 1 Teaspoon Red Chilli Powder
  • 1/4 Teaspoon Turmeric Powder
  • 1 Teaspoon Garam Masala
  • Salt to taste

To Dry Roast and Grind

Dry Roast the below ingredients in a wok on low flame for 5 to 8 minutes or until you smell a nice aroma of the roasted spices. Let them cool completely and then grind it to powder in a spice grinder / mixie
  • 1 Tablespoon Black pepper corns
  • 1 Teaspoon Cumin Seeds
  • 2 Tablespoons Coriander Seeds 


1. Marinate chicken with the list of ingredients listed under 'For the marinate' for an hour

2. In a pan, heat oil. When the oil is hot, add fennel seeds. Let the fennel seeds splutter

3. Add onions and fry on low flame until onions are soft

4. Add red chilli powder, turmeric powder , dry roasted spice mix powder and 2 tablespoons of water and fry the masala for 2 minutes stirring continuously

5. Now add the marinated chicken to the pan and give it a nice stir

6. Add 1 Cup water along with salt to taste and let the chicken cook for about 20 minutes. Add more water if the water evaporates completely and chicken is still not cooked through / raw

7. Switch off the flame when all the water evaporates completely and the chicken is cooked through and the gravy thickens to the required consistency

8. Delicious spicy pepper chicken masala is ready to be served. Garnish with chopped cilantro leaves and serve


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