For marination
1 kg Chicken
1 tbsp pepper powder
2 tbsp lemon juice
½ tsp salt
For chicken masala
2 medium-sized onion sliced
3 green chillies slit
1 tbsp ginger garlic paste
1 tomato chopped
1 tsp turmeric powder
1 tbsp coriander powder
1 tbsp garam masala
3 tbsp peppercorns crushed
2 sprigs of curry leaves
Oil as required
Salt as required
Pepper Chicken
INSTRUCTIONS
Take a bowl and add the chicken pieces. Add lemon juice, salt and pepper. Let it marinate for 30 minutes.
Take a pan and heat the oil on medium flame. Then add curry leaves. As they splutter, add the sliced onions. Sprinkle a little salt and sauté the onions until they turn golden brown.
Add the green chillies and ginger-garlic paste to the onions. Sauté until the rawness of the paste subsides.
Add turmeric powder, coriander powder, garam masala, crushed pepper on the onion mixture. Sauté and mix well. After a minute of cooking, add the chicken pieces. Cover with a lid and let it cook for 10-15 minutes.
Once all the water evaporates, roast the chicken for a few more minutes. Then add curry leaves, crushed pepper, and oil. Sauté for a minute. Then switch off the stove and let the chicken rest for a few minutes. Serve hot with rice or roti.
