Friday, 5 August 2011

Pepper Chicken





Ingredients -
   
Chicken - 1/2 kg
For marinade - (turmeric a pinch, ginger-garlic paste 1tsp, salt 1/2 tsp, Chilli powder - 1/2 tsp)
Onions sliced - 3
Tomato chopped - 1
Ginger minced - 1 tsp
Garlic minced - 2 tbsp
Cumin powder - 2 tsp
Coriander powder - 1 tsp
Freshly ground Pepper  - 2 tsp
Garam masala powder - 1/2 tsp
Red chilli powder - 1 tsp
Oil  - 5 tbsp + frying








Method -
Marinate the chicken and keep it for 1 hour. Heat a pan and fry it on both the sides, until its almost done.
Remove the excess oil and fry the onions in the same pan until its light brown in colour.
Put all the ingredients except the pepper and garam masala powder. Fry it until the tomato is tender and is mixed nicely in the masala. Put the chicken in it and stir it on a low flame for a while, sprinkle some water and cover it and let it simmer until the chicken is completely done, open the lid and put the pepper and garam masala powder and fry it for some more time until the oil separates and the water has evaporated and it has turned into a brownish shade.
If you like it hot then sprinkle a bit of coarsely ground pepper while serving.
Serve it hot with roti, parathas or dinner rolls because it goes well with English menu also.



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