Pepper Chicken : Restaurant Style is one among the popular chicken curry dishes in India. Can be made spicy or mild.

Today  was a lazy day. Since it’s summer time, I get up late, as there is no tension to wake up my son, pack his lunch etc. As usual I got up late this morning , prepared some parathas , packed up hubby’s lunch box and was wondering what to cook for lunch.

We get nice halal chicken here in Indian grocery store. Fresh and juicy, So we go once in a week to shop there , especially for chicken and goat. Since I had fresh chicken in my freezer , was wondering what to prepare out of it. My son loves Indian style chicken curry, and for me there is no tension to prepare chicken dishes because they are very simple and easy to prepare. Any how you cook chicken, they still taste yum.

When we were in California, we had gone to this Indian restaurant over there and had ordered pepper chicken. And since that day, I became a fan of it. I tried it at home and failed many times , but finally got that, perfect restaurant style taste.  So, thought of preparing this yummy , tasty, with lots of flavors and aroma, restaurant style pepper chicken.

The chicken gets nice aroma from tadka or tempering of curry leaves and lots of crushed black pepper. The gravy  prepared out of onions, tomatoes and ginger garlic, gives it creamy texture. And of course you can serve it with roti, naan, paratha or rice.

Preparation time: 20 Minutes

Cooking time: 30 Minutes

Serves : 4 People

Ingredients:

• 1 lb(400 grams) Chicken Cut into small pieces(Either boneless or with bones)
• 2 Teaspoons crushed black pepper
• 3-4 Tablespoons Chopped coriander leaves/Cilantro
• Salt to taste

For Paste:

• 1 Big  Onion, Chopped very fine
• 2 Medium size tomatoes, chopped fine
• 1/2 Inch Ginger, chopped fine
• 2-3 Garlic cloves chopped fine
• 1 Teaspoon red chili powder(adjust according to how hot you want)
• 1/2 Teaspoon Turmeric powder
• 1  Teaspoon Dhania powder/Coriander Powder
• 2 Tablespoons Olive oil(or any cooking oil)

For Tempering:

• 2 Slit green Chilies
• 12-15 Kadi patta/Curry leaves
• 1/2 Teaspoon Jeera/Cumin seeds
• 1 Teaspoon Sauf / Fennel seeds
• 2-3 Ilaichi / Green cardamom
• 1 Inch cinnamon stick
• 3 Cloves
• 1 Tablespoons Olive oil(or any cooking oil)

Method:

Wash chicken pieces well 3-4 times . Drain water properly and keep aside.

In a big saucepan, add 2 tablespoons oil and fry ginger, garlic and onions on medium high heat.

Keep frying for 3-4 minutes or until onions turn translucent.

Add tomato pieces, mix well. Cover and cook until tomatoes get all soft and mushy. Stir occasionally.

Add the dry spices like red chili powder, coriander powder and turmeric powder. Mix and grind the mixture to fine paste.

In the same saucepan, add a tablespoon of oil. Keep the heat on medium.

Add cumin seeds, cinnamon stick, cloves , cardamoms and fennel seeds.   Once they splutter, add curry leaves and  green chilies .

Mix  and and chicken.

Add a teaspoon of crushed black pepper and tomato onion paste. Mix well.

Cover and cook on medium heat for 15-20 minutes(Don’t add any water at this point , as chicken releases its own juices.)

Check in between if it requires water.

Remove cover , add salt as per the requirements. Sprinkle 1 more teaspoon crushed black pepper, some chopped coriander leaves. Mix well .

Simmer for 5 minutes on low heat and remove.

Remove out and enjoy with roti, naan , paratha or rice.

[mpprecipe-recipe:327]

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