This easy recipe is an inspiration from one the Kerala dish called pepper chicken . I tried to wing it by adding more of my fond ingredient ‘GARLIC’.
Did you know! Black pepper is the fruit of the black pepper plant from the Piperaceae family and is used as both a spice and a medicine. The chemical piperine, which is present in black pepper, causes the spiciness.
Having garlic throughout the year is beneficial. Garlic in particular has long been hailed for its healing powers, especially against infectious diseases like cold and flu.
1 kg Chicken (washed and cut into medium-sized pieces)
½ tsp. of Ginger paste
½ tsp. of Garlic paste
2 tbsp. Oil
2 large Onions (Chopped)
2 tsp. fresh Ginger (finely chopped)
2 tbsp. Garlic (finely chopped)
3-4 slit length wise Green chillies
1 large Tomato (finely chopped)
½ tsp. Turmeric Powder
1 tbsp. Coriander Powder
1 tsp. Fennel Seeds
2 tsp. Black Pepper corn
1 tsp. Garam masala
Salt to taste
Coriander leaves for garnish
Heat a pan and dry roast the black pepper corn and fennel seeds. Then grind it to a powder consistency and set it aside.
Marinate chicken pieces with ginger garlic paste and a tsp of salt and keep aside.
In a pan, heat oil, add the chopped onions and sauté it. Then add the green chillies, chopped ginger, chopped garlic, chopped tomatoes and sauté for couple of minutes.
Cover the pan and let it cook for 4-5 minutes on medium heat.
Then add the turmeric powder, coriander powder, fennel seed powder, crushed black pepper garam masala powder and salt, combine well.
Then add the marinated chicken pieces and mix it well with the spice mixture.
Cover the pan and cook for a couple of minutes till the oil separates and let the chicken cook in its own water, stirring once in a while.
Tip: If you want a gravy consistency you could add half cup of chicken stock or water.
Tip: You could add a tsp of honey towards the end in case the dish turns out too spicy for your palate.
Garnish with fresh coriander leaves.
Serve hot and Enjoy with steamed ice or breads!