This is a spicy dry chicken preparation with the flavor of pepper,which goes very well with rasam and curd rice.Most of our Sunday's lunch would be either chicken or mutton.On one such day, I made this chicken and it was a big hit in my family.Since then I started making this one regularly in my kitchen and it is easier to make with less ingredients.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken(with bone) | 1lb |
| Onion | 1no.(medium size) |
| Tomato | 1no.(medium size) |
| Ginger&garlic paste | 2tsp |
| Chilly powder | 1tsp |
| Coriander powder | 11/2tsp |
| Garam masala powder | 1/2tsp |
| Turmeric powder | 1/2tsp |
| Black pepper | 11/2tsp |
| Fennel seeds(sombhu) | 1/2tsp |
| Curry leaves | 1sprig |
| Coriander leaves(chopped) | to garnish |
| Oil | 2tbs |
| Salt | to taste |
Method
Marinate the chicken with 1 tsp of Ginger&garlic paste,chilly powder,coriander powder,turmeric powder and salt for atleast 30 minutes.Keep oil in the pan,season it with sombhu and saute the chopped onion,curry leaves.Then add in the remaining ginger&garlic paste and tomato,cook it for a while.
Add the marinated chicken,saute it till the color changes and add 1/2 cup of water,keep it covered in a medium flame till it gets cooked completely.
Crush the black pepper in a mortar to a coarse powder and add it to the cooked chicken,mix it till all the chicken coated with the ground pepper.Turn off the stove and garnish it with coriander leaves.
Enjoy it with rasam rice or pulao.
- The pepper needs to be ground coarsely and after adding pepper no need to fry it for long time otherwise it may turn bitter.
- Bone less chicken can be used for this fry.
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