Thursday, May 19, 2011

Quick Pepper Chicken

My hubby loves chicken and he needs often. So we both try cooking different variations, though he still prefers his chettinad style. This is one quick modified version. If you have the chicken cut and ready to go you can make this in no time. (we normally get whole chicken, cut and freeze in small packets for one time serving). I normally start heating the pan while cutting onions, and while chicken is cooking, grind the spices ( I use coffee/spice grinder), so it gets done really quick in about 10 minutes.

What  you need :
About 2 cups Chicken - boneless cut into small pieces
2 teaspoon Ginger-garlic paste
1/2 teaspoon Turmeric powder
Salt - to taste

To Powder:-
1 1/2 tablespoon Whole black pepper corns
2 tablespoon Cumin seeds
2 Cloves
1/2 " piece Cinnamon

For tempering:-
2 tablespoon Oil
Few Curry leaves 
1 medium Onion - (cut into thin slices)

How it's made :
Heat oil in a pan and add the curry leaves and onions fry well, once done add the ginger garlic paste, turmeric powder and fry. Add the chicken pieces and fry until the chicken turns white and almost cooked. ( I cut into tiny small pieces so that it cooks quicker). Add the powdered spices, salt and fry for a 2-3 minutes until the chicken is well coated with the masala. Turn off the heat and serve as a side dish with rice and dal.


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