Chettinad Recipes
Dry Pepper Chicken Masala Recipe
Prep Time | 10 minutes |
Passive Time | 50 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- kg Chicken - 1/2cleaned with bone
- Oil - 3 tblspn
- Fennel Seeds / Sombu / Saunf - 1 tblspn
- Onion - 2 large sliced thinly
- Green Chilli - 3 slit
- leaves Curry- 1 spring
- Ginger Garlic Paste - 2 tblspn
- Turmeric Powder / Manjal podi - 1 tsp
- Coriander Powder / Malli podi - 2 tblspn
- Garam Masala Powder - 2 tsp
- salt to taste
- Fresh Ground Pepper - 2 tblspn
- Lemon juice to taste
- Coriander Leaves / Cilantro for garnishing
Instructions
- Heat oil in a kadai. Add in fennel seeds and let them crackle.
- Now add in onions, curry leaves and green chilli. Saute for 5 to 10 mins till it turns light golden.
- Now add in ginger garlic paste and saute for a min.
- Add in all the spice powders and salt and mix well.
- Now add in chicken and toss well with the masala.
- Cover the kadai and let it cook for 30 to 40 mins till the chicken is cooked.
- Now open the kadai and cook on a high heat and let the masala gets dry.
- Add in fresh ground pepper and toss well.
- Squeeze in some lemon juice and coriander leaves and mix well.
- Serve with rice or any bread.