Pepper Chicken Masala

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

Chicken-1kg, cleaned and cut in to pieces
Ginger 2” pieced, chopped
Green chiles-3, cut into small rounds
Onion – Sliced thin

Ground to a Smooth paste:
Garlic– 10 cloves
Fennel Seeds / Perum Jeerakam -1 tsp
Whole Black Pepper -1 tsp
Red chili powder – ½ tsp
Turmeric Powder – 1 tsp
Vinegar – 1 tbsp

To be crushed in a pestle and mortar (do not powder):
Cinnamon Sticks / Karuvapatta- 2” piece
Cloves / Grambu – 4
Cardamon / Elakka – 3
Coconut milk – 1 cup
Coconut oil / Sunflower oil – 2 tbsp
Coriander leaves- ¼ cup, chopped (optional)

Instructions:

Clean chicken and cut in to medium sized pieces. (Since I use boneless chicken I cut chicken into bite size pieces).

Crush cinnamon, cloves and cardamom and keep aside (Do not powder it).

Grind garlic, fennel seeds, black pepper, red chilly powder and turmeric with vinegar to a smooth paste and keep aside.

Heat a non-stick pan and sauté sliced onion, ginger and green chile. When onion becomes light golden add ground masala and sauté well. In to this add crushed masala and mix well and add chicken pieces and salt to taste. Mix well and roast the chicken pieces in the masala until half cooked.

Now add coconut milk and let it simmer in low heat until chicken pieces are fully cooked and gravy is thick. Sprinkle coriander leaves if using. Serve with Indian flat bread or pulav or with steamed rice.