Pepper chicken dry is an easy dish that can be served with Rice, Roti and Aappam. Its an perfect dish to serve for guests on a rainy evening and does not involve much ingredients. Freshly ground pepper powder provides an excellent flavour to the dish. You can adjust the quantity of pepper powder as you like. Here, I have given the measurements for medium spiced Pepper chicken dry.
Chicken – 1/2 kg (with bone)
Onion – 1
Tomato – 1
Ginger garlic paste – 1 tbsp
Turmeric powder – 1 tsp
Homemade curry powder – 1 tbsp
Pepper powder – 1 tbsp
Curry leaves – 1 sprig
Coriander leaves – 2 tbsp (chopped)
Cloves – 4
Cinnamon – 2 ( 1 inch pieces)
Salt – to taste
Water – 1 cup (approx)
Oil – 1 tbsp
- Wash the chicken with turmeric powder and salt. Keep it aside.
- In a cooker, add the cleaned chicken pieces, tomato, turmeric powder, homemade curry powder, 1 tsp ginger garlic paste, 1 cup water and little salt.
- Close the lid of the cooker and cook in high flame for 1 whistle. then switch off the flame. Keep this aside.
- In a heavy bottomed kadai, heat the oil and add cloves and cinnamon.
- Once the flavour arises add the curry leaves, chopped onion, 1 tbsp of chopped coriander leaves and remaining 1 tsp of ginger garlic paste.
- Fry well till the raw smell of ginger garlic paste goes away.
- Now add the cooked chicken mixture to the kadai and fry till dry for about 5 mins in low flame.
- Stir often so that the chicken does not stick to the bottom of the kadai.
- Finally add the freshly ground pepper powder and mix well.
- Garnish with coriander leaves and Pepper chicken is ready to be served.
- You can also prepare this dish with boneless chicken but I prefer chicken with bone. It is more tender than the boneless chicken when cooked.
- If you want the dish to be too spicy, you can increase the amount of pepper powder as you like (but be cautious because you are adding homemade curry powder too).