Spicy, Pepper Chicken with Stir Fried Plantains inspired by my favorite blogger, Asha from Food Fashion Party with plain crispy Dosa is for meal today!
Pepper brings that latent kick in the spice level like a hidden hero in the dish. You think you are having a regular Chicken Dish but then pepper yells at you later as to who the real boss is! 😂 . I could see my husband doing all foo foo but he enjoyed this too just like I did 🙂
Hope you give this a try soon. And do let me know if you do.
Peppery Chicken (Dry)
Wash the chicken and marinate it with ginger garlic paste, turmeric and salt. I prefer Chicken with bones always over boneless because I just can get more proteins from the bones. But again if you want a fuss free dish, boneless is good too.
Add oil to a pan and temper some cumin seeds, cinnamon, cloves on a medium flame.
Add curry leaves and the remaining ginger garlic paste. Once the raw smell of the paste goes away, add the chopped onions and fry them till they turn slightly golden in color.
Add chopped tomatoes to this now and fry it till the tomatoes turn mushy and soft.
Add red chilli powder, garam masala (any type) and freshly grounded pepper corn. The fragrance is mesmerizing at this stage.
Fry everything till the mixture turns dry. Don't let it burn on a high flame, it is best to cook on a medium flame.
Now add the marinated chicken and fry for another 5 minutes
Cover the pan and let the chicken absorb all the flavors from the pan. The chicken will get cooked in no time and it will start oozing some water. Incase that is little less, do add half a cup of water such that the dry curry don't turn too dry and loses all the moisture.
I served this with hot flax seeds roti. But you can serve it with rice along with some hot piping rasam.
Happy Cooking 🙂