Chicken Pepper Masala

"Chicken Pepper Masala" is an authentic spicy dish from Chettinad kitchen.

The speciality of this dish is that the usage of crushed Pepper. Pepper plays a major role to get out that hot and spicy taste..Crushed pepper at the end gives out a good flavor and taste.

Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Pepper cures cold, so this curry will be a blessing for those suffering from cold. It is one of the most common spices added to European cuisine and its descendants. It may be found on nearly every dinner table in some parts of the world, often alongside table salt.

Ingredients
Chicken - 250 gms
Onion - 1
Tomato - 1
Ginger Garlic Paste - 1/2 tsp
Turmeric Powder - 1/4 tsp
Pepper Powder - 2 tsp
Corriander Powder - 1/2 tsp
Curry Leaves - few
Salt - to taste
Oil - 1 1/2 tbsp

To Grind
Peppercorns - 10
Cumin Seeds - 2 tsp
Dry Red Chilli - 1
Fennel seeds - little

To Season
Bay Leaf - 1
Cinnamon - 1 (a small piece)
Cloves - 2

Preparation

Grind the items given in "To Grind" section.

To the washed chicken, add the ginger garlic paste, half of the salt and the grounded powder.

Heat Oil in a non-stick kadai. Add the items given in "To Season" section. Now add the chopped onions, curry leaves and saute till onion turns light brown.

Add the chopped tomatoes and cook till you find the oil separating out.

Now add the marinated Chicken and the remaining salt. Cook it covered in a medium flame till the chicken is 3/4th done.

Add the freshly ground pepper powder and curry leaves. Cook it in a low flame till you find the oil oozing out.

Transfer the Chicken Pepper Masala to a serving plate and serve it with hot plain rice.