Pepper Chicken

Ingredients :

Chicken - 1/2 kg,

Big onion – 2 (Finely chopped)
Tomatoes  - 2(Finely chopped)
Ginger garlic paste-2 tblspns

Coriander powder-1 tblspn
Pepper corns -2 tblspns(fresh finely ground)
Garam masala – 1 tspn
Red Chilli powder -1 tspn

Fresh Coconut milk – 1 cup

Curry leaves – 2 strings

Coriander leaves – 1/2 bunch

Oil – 2 tblsp

Ghee – 1 tblsp

Salt – to taste

Lemon juice-1 tblspn

Ajinomotto - a pinch (Optional)

Marination :

Marinate the chicken for 30 minutes with 1 tspn Red chilli powder , 1 tspn turmeric powder,1/2 tblspn pepper power,1 tblspn ginger garlic paste and little salt with a pinch of ajinomotto(optional)

Method :

-  Heat 2 tblspns oil in a kadai and add the nicely minced onion, curry leaves and sauté till oil separates.

- Then add the ginger garlic paste and turmeric powder. Stir well so that the pastes don’t get burnt.

- Add the minced tomato and smash it using the spatula.

- Once the tomatos are pulpy and done add the coriander powder, garam masala powder and mix well.

- Fry till the raw masala smell subsides giving out a pleasant fragrance and then add the fresh coconut milk extract with little water sprinkled into the masala .

-  Reduce the flame to medium. Close the kadai and let the masal cook for 5 minutes or until the oil gets separated and starts floating on top.

- At this stage add the marinated chicken pieces,1 tblspn of the crushed pepper corns and  salt to taste.

- Close the kadai and cook in medium flame for 8 to 10 minutes.

- Once the pieces are tender and cooked there will be little oil oozed out at this stage 

add 1 tbspn ghee, remaining crushed pepper corns, little curry leaves, coriander and Sauté nicely till it gets dry

- Finally add the lemon juice after switching off the stove and garnish with coriander leaves ,fried curry leaves.