Chicken pepper fry

l Chicken pepper fry

Serves: 04

Preparation Time: 30 Minutes

Level: Easy

Chicken pepper fry

Ingredients

• Chicken - 500 g
• Salt - to taste
• Chili powder - 2 teaspoon
• Pepper powder - 3 teaspoon
• Coriander powder - 3 teaspoon
• Garam masala powder - 2 teaspoon
• Ginger-garlic paste - 1 tablespoon
• Lemon - 1/2
• Refined oil - 4 tablespoon
• Cumin seed - 1 teaspoon
• Cinnamon - 1 small stick
• Clove - 3 no.
• mustard seed - 2 teaspoon
• Red  chili - 2 no.
• Green chili - 2 no.
• Onion - 1 medium sized
• Tomato - 1 no.
• Pepper corns - 6-8 no.
• Curry leaves - 2 springs
• Coriander leaf - 2 spring

Preparation:

• Cut chicken to small sized cubes
• Marinate chicken with lemon juice, salt, chili powder, coriander powder, garam masala powder, pepper powder and ginger-garlic paste
• Keep aside for  minimum 40 minutes
• In a frying pan, dry roast (without oil) whole pepper corns and crush them (or powder to very coarse texture)
• Chop onions
• Cube tomatoes

Cooking

• Heat oil in a pan, temper cumin, cinnamon and cloves
• Add marinated chicken and cook until tender, sprinkle water occasionally if required
• In a frying pan over a high flame,
• Heat oil, add mustard seed, curry leaf, red chili, green chili one-by-one and fry them
• Add onion, a pinch of salt and fry until onion turn brown
• Add tomatoes (when tomatoes are half cooked),
• Add cooked chicken to it and toss (or mix) well
• Sprinkle pepper powder and coriander leaf
• Remove from fire

Notes

• Ideally, make roast and powder whole peppercorns to 'coarse' texture in bulk, it can be used for other purposes/recipes
• Try replacing refined oil with 'groundnut oil' or 'coconut oil' if you have taste for those oils
• Cook chicken earlier and fry them just before serving/dining (It doesn't take more than 5 minutes)