PEPPER CHICKEN
Chicken – 1 kg
Whole Peppercorns – 5 tbsp
Water – ¾ glass + to cook chicken
Onion – 1 big + a little for tempering
Garlic – 15 cloves
Ginger – 1 big piece
Cashew nuts – a handful
Fennel seeds – 1 tbsp
Turmeric powder -1 tbsp + 1 pinch
Mustard seeds – 1 tbsp
Green chilli – 3
Curry leaves
Coconut oil
Salt – to taste
Hi everyone, today let’s make a delicious restaurant style pepper chicken at home..
To make the pepper chicken, first I am going to boil and cook 5 tablespoons of whole peppercorns in ¾ glass of water, in a saucepan, with the lid closed.
Close the lid when the water comes to a boil.
Next, grind together 15 cloves of garlic and a big piece of ginger in a mixer grinder and set aside.
After boiling for around five minutes, the peppercorns will be fully cooked. After cooking the peppercorns, leave it to cool down completely and then grind it in the mixer grinder into a fine paste, using a very little amount of water. If you add too much water while grinding, you might not get a very smooth paste. So if any extra water remains, you may dry up some water on high flame after cooking..
Next, into the ground pepper I am going to add a handful of cashew nuts and a little more water and grind it into a fine paste.
Adding a handful of cashew nuts will make the curry very thick and creamy, you may totally skip it if you do not have the cashew nuts and follow the rest of the steps exactly as shown in the video.
After grinding the cashews with the pepper, add a tablespoon of fennel seeds and grind again really well into a creamy consistency, and set aside.
Now, to prepare the curry, heat a pan and add a generous amount of coconut oil. Once the oil heats up, splutter a tablespoon of mustard seeds, and then add the crushed ginger and garlic.
Fry the ginger and garlic really well in oil until the colour starts to change, and then add a thinly sliced onion and curry leaves to it..
Next, add three slit green chilies (or add as per your taste)
If you do not want the curry to be really spicy, you may use only 3 tablespoons of whole peppercorns in the beginning.
Once the onions start to soften, add a tablespoon of turmeric powder and saute in the oil until its raw smell goes away
Once the turmeric powder is sauteed, add ground pepper and cashew paste to the masala and mix well..
Next, add one kg of chicken and some extra water, along with some salt to taste.
After the curry comes to boil, leave it on a medium flame and close it with a lid, and leave to cook..
Once the gravy starts to turn thick and the oil starts to separate from the gravy, turn the flame to the lowest and temper the curry.
To temper the curry, heat a small pan and add some coconut oil into it.. when the oil heats up, add finely chopped shallots or onion, a pinch of turmeric powder and some curry leaves, if available.. Roast the onions/shallots until brown and add the tempering to the curry and mix well.
The spicy pepper chicken is now ready..!! The curry will have an overwhelming flavour of delicious pepper. If you do not wish for such an overwhelming flavour, you may reduce the amount of pepper, which will make the curry less spicy..
Add only 3 to 5 tablespoons of pepper, depending on your taste preference.
This curry has a very thick gravy and will go really with appam, chapati, puttu or porotta! Do not forget to make this curry for Christmas for your family and friends! 🙂
