Pepper chicken Masala, mom used to make this on Sunday along with biryani and white rice. Mom is simple, innocent and, a beautiful woman inside and out. Number one Minimalist person I have ever known in my life. Her needs are so basic and don’t think she has a desire for things/objects.

Mom has a simple, effortless cooking style. She only needs one or two hours to make a feast. Her great quality is she never brags about her skills. But, Today I have got an opportunity to share mom’s recipes with the world and, I am sure, with me you all going to say she is a great cook.

Pepper chicken masala/gravy is one easiest and delicious recipe. Mom usually makes this pepper chicken in a pressure cooker but, I prefer to do in a metal pan. Though the food looks too spicy, it has only the right amount of spice level. It is a versatile recipe you can have it with white rice or side dish for chapathi, dosa and idly or else with biryani. And you can also change the consistency as you desire, make it like dry chicken masala, keep it as semi gravy or add some extra water to make it a curry. I like to make pepper chicken Masala a semi gravy if I want dry pepper chicken then I do pepper chicken fry.

Initially, spices roasted in the oil and then ground into a thick paste and again cooking the prepared masala in sesame oil adds a nice flavor and richness to the Pepper Chicken Masala. While frying spices, Give each ingredient required time to fry. Particularly, the garlic and ginger should turn light brown in color. It is a key step in the recipe. Also, if you want, add half tsp of Garam Masala.

Once the Masala starts to form bubbles, Cover the Pan with a lid, leaving an inch opened Otherwise it will make a mess on your stove top. If you keep the pan completely covered then, food at the bottom may start to burn fast.

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Ingredients:

• 600 grams of medium size bone-in Chicken pieces
• quarter cup(1/4 cup) of sesame oil
• 1/4 tsp of fennel seeds
• 1.75 tsp of coarse salt (adjust t your taste)
• 1/4 tsp of turmeric powder
• 10 to 15 curry leaves
• some coriander leaves chopped
• 170 gram of tomato, cut into large pieces.

For the Pepper Chicken Masala:

• 3 tbsp of oil
• 1 dry long red chili
• 15 grams of garlic chopped
• 15 grams of ginger chopped
• 1 to 2 tsp of whole black peppers( increase or decrease to your taste)
• 1/2 tsp of cumin seeds
• Cinnamon sticks(1 inch)
• 3-4, cloves
• 300 grams of shallots, chopped

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Step 1: Pepper Chicken Masala Preparation

1. Heat 3 tbsp of oil in a pan. Fry the dry red chili followed by garlic and ginger, cinnamon sticks and cloves, black pepper, and cumin seeds. Give each spice a second or so to cook and make sure ginger and garlic turn into light golden color. Carefully roast the spices because species may burn in seconds.
2. Add in the chopped shallots and continuously saute the onions until soft and light golden in color.
3. Remove the fried species and onion to a plate. Let it cool down to room temperature.
4. Once the onion mixture is cooled, add required water and, blend the spices and onion into a thick and smooth paste.

Step 2: Pepper Chicken Masala

1. In a pan heat required sesame oil, add in the fennels seeds and let it fry for 30 seconds.
2. Add the curry leaves and the prepared masala. Saute the masala for 3 minutes.
3. Now add the tomatoes, some salt, turmeric powder and again saute for 3 minutes.
4. Add the chicken pieces, some salt to the chicken then, saute the chicken for three minutes or until the chicken becomes pale.
5. When the bubbles start to form, reduce the flame to medium-low and cover the pot with a lid. Do not cover the entire pan, leave an inch open. Let the chicken cook.

6. First Stage: 3 to 5 minutes later the water from the chicken make the masala thinner.
7. While chicken is cooking, In between open the lid, mix the masala and, make sure food is not sticking to the bottom. Then, cover pan with an inch open. Repeat the step until chicken is cooked and oil floats on the top.
8. Second Stage: masala develops a bright color and, the tomatoes become completely invisible.
9. Third Stage: Oil floats on the stop and the bubbles start to disappear. You can switch off at this stage or continue to cook till your desired consistency.

Serve Pepper Chicken Masala with white rice, idly, dosa, chapati, biryani.

Summary

Recipe Name

Pepper Chicken gravy

Author

Swaana

Date

2019-03-14

Prep Time

20M

Cook Time

40M

Total Time

60M

Average rating

2.5 Based on 37 Review(s)