TANTALIZING PEPPER CHICKEN

Pepper chicken is one of my all time favourites..
Be it dry for snacks or some gravy with rice. The pepper and curry leaves makes it drooly and the chettinad masala makes it worth drooling for. I experimented a lot with this dish with changes but the best I could get was with this method and ingredients..try iy for yourself and pamper your taste buds..

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Ingredients

Chicken -750gms
Ginger garlic paste-2 tbsp
Vinegar-1tbsp
Curry leaves- 8 to 10
Ground black pepper -2 tsp
Dhaniya seeds-2tsp
Fennel-1tsp
Cardamom-3
Cinnamon-big stick
Cloves-4
Peppercorn whole- 2tsp
Red chillies-3
Oil- 2tbsp
Onion medium chopped -2
Tomatoes big chopped – 1

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Method

Wash chicken. Marinate the chicken with salt, ground black pepper, vinegar,few curry leaves,and ginger-garlic paste for like 2hrs..

Dry roast dhaniya seeds, fennel , cardamom, red chillies, cinnamon, cloves, and peppercorns and grind it.This is the garam masala or the chettinad masala quintessential for pepper chicken..

Heat oil, add some jeera ,cardamom and cinnamon to it. Once it sizzles add curry leaves sauté it and to it add ginger garlic paste. Cook for 2mins, add sliced onion and fry it till translucent . To this add chopped tomatoes and our chettinad masala. Cook this for sometime till tomatoes are soft. To it add the marinated chicken pieces. Mix well and simmer the gas and cook the chicken till soft..I like it a bit dry if you want gravy add some boiled water to it.

Voila your spicy pepper chicken is done..

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