The Chicken Pepper Masala has different types of 'peppers' - green chillies, red chilli powder and peppercorns and not just peppercorns which lend the basic character to dish. It's really a no nonsense dish that you can put together in no time!
Author: Shireen Sequeira
500gms chicken on the bone
juice of 1/2 lime
3tspginger - garlic paste
2medium sized onions finely chopped
1medium sized tomato finely chopped
2small green chillies (adjust to tastslit
1/2tspred chilli powder
2tbspchopped coriander leaves + extra for garnishing
2tbspoil or ghee
salt to taste
Cut the chicken into small pieces, wash & allow to drain. Marinate it with salt, lime juice and 1 tsp ginger garlic paste and keep aside for 20-30 mins
Heat oil or ghee in a pan and fry the slit chillies, 2 tsp ginger garlic paste and chopped onions till golden brown. Add the marinated chicken and fry for a couple of minutes.
Toss in the pepper, cumin, red chilli & turmeric powders, mix well and add 1/2 cup of water and adjust salt to taste (remember that the marination has salt in it). Cover and cook on a slow flame till the chicken is cooked halfway. Add the chopped tomatoes and coriander leaves and continue to cook till the chicken is done.
Garnish with coriander leaves and serve hot with chapathis, dosa or rice.