Pepper Chicken is a classic South Indian dish that is a treat to the throat especially when you catch a cold. It can be prepared in many ways but this is a simple and easy recipe that involves no onions and tomatoes.
It goes well with roti, chapatis, sambar rice, rasam rice. The combination of chicken pepper fry with rasam rice is outstanding. It is loved by kids.
In this recipe, I am using zeera powder and pepper powder. Instant frying of zeera and pepper and grinding usually enhances the flavour as the major ingredients are zeera and pepper. For grinding, 2 teaspoons of zeera and 4 teaspoons of whole pepper is taken.
If you love the pepper flavour you can add only pepper and forgo adding chili powder. In that case, you need to add 3 teaspoons of pepper.
Ingredients
6 teaspoons of oil
1 kg of chicken
2 teaspoons pepper powder (coarsely ground)
1 teaspoon chilli powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
1tablespoon ginger garlic paste
1 teaspoon zeera powder
2 sprigs curry leaves or handful
1 teaspoon salt or salt to taste
Method
Heat the pan of the pressure cooker and add oil. After 2 minutes as the oil becomes hot add the chicken and give a slight stir.
Now add the ginger-garlic paste and mix.
Then add turmeric powder, 1 teaspoon pepper powder and zeera powder. Stir slowly.
Add chilli powder and coriander powder and mix well.
Next, add 1 cup of water(100ml). Finally, add salt and mix well.
Close the lid and pressure cook for 1 whistle. Cool and open the cooker. Cook till the water evaporates and the required consistency is achieved. Now sprinkle 1 teaspoon of pepper powder and mix well.
Add curry leaves. Usually, I add more curry leaves. You can reduce it if you want.
Mix well and cook for 10 minutes on medium flame. You will notice that the colour changes as the pepper blends with the chicken. The Pepper Chicken is now ready to relish.
