In 18th century, pepper was the costliest spice in Europe and it was treated like Gold. Europeans traded 1 gram gold for 1 gram pepper. In all Indian cookery documentaries (BBC) special attention will be given to black pepper.Pepper and chicken will form excellent combination.Nattu kozhi is more preferable than broiler chicken for pepper chicken gravy.I prefer crushed pepper for this dish than pepper powder. This is one of my favourite winter time menu. When the temperature drops in winter months, eating this dish will give lots of pleasure :)If you are looking for dry pepper chicken,check this link pepper chicken dry. This is as excellent side dish for Hot idli's as well as rice.
5 tbsp(Reduce to your spice level)
Cumin / Jeera powder
½ inch piece
Chicken Masala(Store Bought)
1 tsp (optional)
To Grind :
- Wash and cut the chicken into medium size,marinate with turmeric powder and keep aside.
- Grind the coconut along with fennel seeds and pepper corns and keep it ready.
- Heat oil in pan add cloves,cinnamon,bay leaves and cumin seeds when it splutters add chopped onions fry for 3 mins then add ginger garlic paste fry till raw smell leaves and onions turns transparent then add curry leaves and chopped green chillies.
- Then add chopped tomatoes mix well and cook for 5 mins or till tomatoes turn mushy.
- Then add marinated chicken followed by chilli powder,coriander powder,cumin powder,pepper powder,garam masala and salt mix well, cover and cook in a medium flame for 5 mins.
- Then add chicken masala and 2 tbsp of pepper powder stir fry for 2 mins,then cover and cook in medium heat till chicken are half cooked.
- Add coconut paste along with ½ cup water and needed salt, mix well in a medium flame for 2 mins then cover and cook in medium heat till chicken turns soft and gravy is thick.
- Once chicken gets cooked remove the lid and add 2 tbsp of pepper powder(use as per your spice level / Use crushed pepper) stir well for 2 mins and switch off the flame.
- Garnish with coriander leaves and serve hot with rice,roti,idli or dosa.