PEPPER MASALA CHICKEN . This is a beautiful twist of black pepper and curry lea…

2 min read

PEPPER MASALA CHICKEN
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This is a beautiful twist of black pepper and curry leaves in your chicken. Making it soo flavorful and aromatic. Try out this curry recipe also goes well with replaced with paneer of you want a veg option. A beat option for your weekend meals with rice and roti.
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———-RECIPE———-
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INGREDIENTS
– Chicken with bones- 500 gms
FOR MARINATION
– Turmeric Powder-1/2 tsp
– Lemon Juice- 1.5 tsp
– Pepper Powder-1 tsp
– Salt- 1 tsp
WHOLESPICES (lightly crushed)
– Green Cardamom- 4
– Cinnamon- 1 piece
– Cloves-4
POWDER SPICES
– Red Chilli Powder- 1 tsp
– Coriander Powder- 2 tsp
– Fennel Powder- 1 tsp
– Crushed Black Pepper- 2 tsp
OTHER INGREDIENTS
– Curry leaves-15-20
– Onions, chopped- 2 medium
– Ginger Garlic paste- 2 tsp
– Tomatoes, chopped- 2 medium
– Green Chillies, chopped- 2
– Salt for seasoning- 1/2 tsp
– Oil- 3 tbsp
METHODS
1) Marinate the chicken pieces with the items specified. Set aside for 30 mins.
2) Heat oil in a kadhai and add the crushed whole spices. Give a stir and add the curry leaves.
3) Again give a stir and add the chopped onions. Fry on medium heat for 5 mins till onions are translucent.
4) Add the ginger garlic paste, mix and fry on low heat for 2 mins.
5) Now add the chopped tomatoes and green chillies and fry on medium heat for 2-3 mins.
6) Add all the spice powders (other than crushed pepper) and 1/2 tsp salt & fry on
medium heat for 2-3 mins.
7) Now add the marinated chicken pieces and sear on high heat for 3-4 mins.
8) Continue to sear on medium heat for 2-3 mins till the chicken pieces are browned and oil separates.
9) Now add 100 ml water, give a mix and cover and cook on low heat for 20 mins till chicken is tender. (Give a stir once after 10 mins.)
10) Remove lid and add 2 tsp crushed pepper, mix and fry on medium heat for 2-3 mins.
Serve hot with rice, roti, paratha.
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