Hot Pepper Chicken1
(89 ratings)
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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. 1. Fry coriander seeds, pepper corns, red chilli, 2 green chilli, clove , cinnamon, aniseeds, poppy seeds, ginger amp; 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.
Ingredients
- → Big Onion Sliced 2 Numbers.
- → Garlic Chopped 3 Teaspoons.
- → Ginger Chopped 2 Teaspoons.
- → Poppy seeds 2 Tablespoons.
- → Aniseeds 1 Teaspoons.
- → Cinnamon 2 one inch Stricks.
- → Clove 4 Clove.
- → Green Chilli 5 Numbers.
- → Red Chilli 2 Numbers.
- → Pepper corns 3 Teaspoons.
- → Coriander seeds 4 Tablespoons.
- → Chicken pieces 1 kilo Grams.
- → Tomatoes chopped 1 Numbers.
- → Butter 1 Tablespoons.
- → Coriander leaves 1/2 Bunch.
- → Oil 3 Tablespoons.
- → Salt To Taste.
- → Turmeric powder 1 Pinch.
- → Castor Oil 1 Teaspoons.
- → star ansi 1 Numbers.
Directions
1. Fry coriander seeds, pepper corns, red chilli, 2 green chilli, clove , cinnamon, aniseeds, poppy seeds, ginger amp; 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.