Wednesday, February 6, 2013

Garlic Pepper Chicken

1/2 kg Chicken (Cut into small pieces)
10 cloves of Garlic (peeled and halved)
1 Onion (Cut into wedges and separated)
1/2 Tomatoes (chopped)
6 Dry red chillies (Broken into small pieces)
4 strands of curry leaves
1 cinnamon stick
1 Bay leaf
2 whole Cardamom
3 cloves
1 Star anise
1 tbsp Fennel seeds
3 tbsp Whole black pepper
11/2 tsp turmeric powder
2 tbsp Chicken masala (Chicken curry powder)
1 tbsp garam masala
2 tbsp oil
1 tbsp Pure ghee
Salt to taste

To Grind:
8 Garlic
1 inch Ginger
2 Red Onions 

  • Dry roast black peppercorns in a pan over low flame for few mins. Cool and grind into a coarse powder.
  • Grind the garlic, ginger and red onions to a fine paste with little water.
  • Heat oil in a wok, when hot add the small cut pieces of 4 dry red chillies and curry leaves. Fry till crisp and keep aside.
  • Now add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise) to the pan and then 1 tsp fennel seeds. Fry for a min.
  • When they splutter, add the remaining dry chillies and the grinded onion paste.
  • Keep the flame medium low and add salt and fry till oil separates from the paste and the raw smell goes off.
  • Now add the cleaned chicken and turmeric powder and cover the pan and let it cook for 15 mins.
  • Then add the chicken masala and garlic slices. Stir everything together, cover the wok and cook for 5 mins under medium high flame.
  • Now add chopped tomato and stir well to mix everything and cook for 5 more mins. 
  • Add few strands of chopped coriander leaves and quartered onion wedges. Mix everything well and keep on low flame.
  • Then add the grounded pepper powder and 1 tsp garam masala powder to the pan and stir well.
  • Keep on low flame till oil separates from the masala.
  • Then add the roasted dry chillies and curry leaves and mix well. Add the ghee and give a final stir and switch off the stove.
  • Serve it hot garnished with chopped coriander leaves.

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