Spicy Pepper Chicken | Milagu Koli Varuval

Hello…

Sunday without chicken – No way!  Let it rain or shine, Sunday without Chicken is like a life without music. Burgh always exhibits a strange behavior in climate. It is misty on mornings, sunny and bright in the afternoon and it becomes cold in the night. Whatever may come, my Sundays are spent experimenting a new chicken recipe every time. As usual, visited the farmers market and loaded my pantry with fruits and vegetables. My next stop is at our favorite shop selling fresh Halal chicken.

So here it is my favorite Spicy pepper chicken.

Spicy Pepper chicken is an effortless recipe which is usually prepared in all households. The recipe doesn’t call for elaborate cooking or an expert. A versatile chicken recipe which is prepared with the basic ingredients available in your pantries like onions and tomatoes. The addition or freshly roasted and grounded pepper and fennel add an extraordinary aroma and aftertaste to the chicken. Add an additional glass of water to make the dry chicken as gravy and serve with hot rice. Stuff the chicken inside the parathas and enjoy a protein-rich wheat roll on the go.

Ingredients:

• Chicken breasts, cut into medium sized pieces – 2 cup
• Cooking Oil – 3 tablespoon
• Onion, medium sized, sliced finely – 3
• Water – 1 cup
• Tomato, deseeded, finely chopped – 1
• Turmeric powder – ¼ teaspoon
• Chili powder – 2 teaspoon
• Ginger garlic paste – 1 tablespoon
• For roasting and grinding
• Black peppercorns – 1 tablespoon
• Cumin seeds – 1 tablespoon
• Fennel Seeds – 1 tablespoon
• Salt – 1 teaspoon (adjust according to your requirement)
• Curry leaves handful
• Coriander leaves chopped – handful

Method

• Heat Kadai over medium heat and add oil in the Kadai
• Once the oil is hot, add chopped onions. Cook them until they become transparent and tender.
• Add ginger garlic paste to the onion mixture and cook until the raw smell goes off
• Now, add chicken pieces to the Kadai and give them a stir.
• You could see the chicken changes its color as they are getting cooked.
• To the tender chicken, add turmeric powder, chili powder and toss them well so that the chicken pieces are coated evenly with the spices.
• Add a cup of water and cook chicken over a medium flame with lid covered. The secret of the chicken is in the cooking style. Cook in medium flame. So though it is a bit time-consuming, it’s worth every second when you taste the luscious juicy chicken.
• Meanwhile, heat a pan and add black peppercorns. Roast until the peppercorns are roasted well. Wait till the peppercorn pops out. You will hear popping sound.
• Add cumin seeds and fennel seeds to the pepper and roast until they become slight brownish. Ensure you switch off the flame and remove them on a right time. Allowing them for a long time on the stove top will burn the cumin and fennel seeds
• Cool down the roasted spices and grind them coarsely.
• Once the water is completely absorbed by the chicken, reduce the flame and add deseeded tomato to the tender cooked chicken.
• Tomato should be added to the end to prevent them from turning mushy. The pieces should not become mushy but should be tender.
• Add the grounded masalas to the chicken and combine them well. You could feel the aroma emanating from the chicken in the Kadai.
• Add curry leaves and give them a stir.
• Switch off the flame and garnish with chopped coriander leaves.