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Sunday, 28 September 2014

Pepper Chicken


          
          Chicken is cooked in different ways. Pepper chicken is one of them. It is a hot and spicy dish best relished with naan, tandoori roti or chapati. Each region has its own unique ways of cooking this particular dish. Whatever be the reason, the end result is simply delicious. 





  • 500 gms chicken on bones, curry cut
  • 2-3 onions, chopped
  • 1 tbsp. ginger, chopped
  • 1 tbsp. garlic, chopped
  • 2 tomatoes, chopped
  • 1 tsp. tomato paste
  • 2-3 tbsp. oil
  • salt to taste
  • 1/2 tsp. sugar
  • 1/2 tsp. turmeric powder
  • 1 tbsp. pepper powder or to taste
  • coriander leaves to garnish




          Grind together onions, ginger, garlic and tomatoes to a paste and keep aside. Heat oil in a pan and saute this ground paste and the tomato paste till oil separates from the sides of the pan.

          Add the chicken, salt, turmeric powder and sugar and saute on low to med. flame, covered, till  dry. Stir at intervals.

          Add 1 cup water and continue to cook, covered, till the chicken is soft and the gravy is slightly thick. 

          Now add the pepper powder and mix well. Simmer for further 1-2 minutes. Serve, garnished with coriander leaves.














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