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Pepper Chicken recipe, nadan chicken recipe, spicy chicken curry, kerala recipe

Pepper Chicken (Kerala Recipe)

Vimmy
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Pepper Chicken

I like the taste of pepper in side dishes a lot. So I keep adding pepper to curry in one way or the other. This is again a semi-gravy side dish and is spicy since it has a good amount of pepper in it. If you are a spicy food lover try it out.

Pepper Chicken Recipe


Ingredients:

  • Chicken – ½ kg
  • Onion – 2
  • Ginger  garlic paste – 2 tsp
  • Tomato – 1
  • Chilli powder –  ¾ – 1  tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ½  tsp
  • Curry leaves
  • Oil
  • Salt

 

To  Grind (For Masala) :

  • Fennel seeds (perumjeerakam) – ½ tsp
  • Cardamom – 3
  • Cloves – 3
  • Cinnamon – a small piece
  • Whole black pepper – 1 ½  tsp

 

To Marinate :

  • Lemon Juice – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ½  tsp
  • Ginger garlic paste – 2 tsp
  • Salt

 

(Note: 1 Cup = 250 ml. Vary the amount of chilli as per your spice level)

Method:

 

  • Grind all the ingredients for the masala. Add little water and make it to a good paste
  • Mix all the ingredients to marinate. Add the masala paste prepared and mix well
  • Add it to the chicken pieces and mix well. Pressure cook the marinated chicken pieces without adding any water (I usually go for 1 whistle and immediately remove cooker from the stove)

 

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  • Heat oil in a pan. Add curry leaves and sliced onions.
  •  Cook with the pan covered till onion turns  brown. Give a stir in between.( It takes approx 15-20 mins for this step)
  • Add sliced tomato and cook till it turns soft

 

  • Add ginger  garlic paste. Cook for 2-3 mins.
  • Add chilli, coriander, turmeric powder, salt  and cook for 2-3 mins.
  • Add chicken pieces and mix well.

 

  • Cook with the pan covered for 5-6 mins.
  • Now remove the lid and cook till the curry almost is 80% dry. Serve hot

 

Print
Pepper Chicken
Author: 
Recipe type: Side Dish
Serves: 3-4
 
Ingredients
  • Chicken – ½ kg
  • Onion – 2
  • Ginger garlic paste – 2 tsp
  • Tomato - 1
  • Chilli powder – ¾ - 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Curry leaves
  • Oil
  • Salt
  • To Grind (For Masala) :
  • Fennel seeds (perumjeerakam) – ½ tsp
  • Cardamom - 3
  • Cloves – 3
  • Cinnamon – a small piece
  • Whole black pepper – 1 ½ tsp
  • To Marinate :
  • Lemon Juice – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Ginger garlic paste – 2 tsp
  • Salt
Instructions
  1. Grind all the ingredients for the masala. Add little water and make it to a good paste
  2. Mix all the ingredients to marinate. Add the masala paste prepared and mix well
  3. Add it to the chicken pieces and mix well. Pressure cook the marinated chicken pieces without adding any water (I usually go for 1 whistle and immediately remove cooker from the stove)
  4. Heat oil in a pan. Add curry leaves and sliced onions.
  5. Cook with the pan covered till onion turns brown. Give a stir in between.( It takes approx 15-20 mins for this step)
  6. Add sliced tomato and cook till it turns soft
  7. Add ginger garlic paste. Cook for 2-3 mins.
  8. Add chilli, coriander, turmeric powder and cook for 2-3 mins.
  9. Add chicken pieces and mix well.
  10. Cook with the pan covered for 5-6 mins.
  11. Now remove the lid and cook till the curry almost is 80% dry. Serve hot

 

 

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