Hot Pepper Chicken
|Published||Nov 9, 2009||Cooking Time||30 Minutes|
|Recipe Type||Non Veg-Main||Preparation Time||10 Minutes|
|Ingredient||Chicken||Standing Time||30 Minutes|
Description: This recipe is different from chettinad pepper chicken. This is a unique dish with excellent taste and suits for rice as well as chappathi/roti.
Recipe of Hot Pepper Chicken
|Big Onion Sliced||2||Numbers|
|Cinnamon||2 one inch||Stricks|
|Chicken Pieces||1 kilo||Grams|
1. Fry coriander seeds, pepper corns, red chilli, 2 green chilli, clove , cinnamon, aniseeds, poppy seeds, ginger & garlic in a dry pan without oil. Fry till the good smell comes. 2. Ground the above into fine paste. 3. Heat oil in a kadai, add star ansi ,sliced onions, remaining slitted green chillies. 4. When onions become pale add coriander leaves. Fry gently and add the chopped tomatoes. 5. Fry till the tomatoes are cooked. Now add the chicken pieces. Also add the turmeric powder and Castor oil , turn them nicely and leave it till the water from chicken gets dried. Castor oil and turmeric pdr takes the raw odour from the chicken. 6. Now add the salt and grounded paste with enough water to cook the chicken. 7. Once the chicken gets cooked. low the flame until the gravy gets enough thickened. Cooking in low flame brings the oil out and also adds the tastes to the gravy. 8. Add butter to the gravy, if required sprinkle little pepper powder on the top. 9. Garnish with coriander leaves and serve with rice / chappathi / roti.
In need of more gravy. add little grated coconut to fried ingredients and ground it. Low flame cooking brings good taste.
Posted Nov 9, 2009