Pepper Chicken Dry

There are various type of pepper chicken preparation in different states of India, especially in southern states of Tamilnadu, Andhra and Kerala. The preparation I describe here is the culmination and integration of all of them and I have reduced the spices to suite my kids' health and taste. But I can guarantee that the taste is as yummy as any other preparation.

Preparation Time: - 20 min

Cooking Time: - 30 min

Servings: - 3 persons

Ingredients:- 

1. 250 gm Chicken – cut into curry (small) pieces. I used with bones but you can use boneless pieces as well.
2. 1 large Onion
3. 2 tomatoes
4. 2 green Chilli slitted howhole
5. 1 tsp Fennel seeds
6. 1 spring Curry leaves
7. 2 tbsp Ginger garlic paste
8. 1 tsp turmeric powder
9. 1 tsp Red chilli powder ( I used Kahmiri red chili powder but you can use as per your taste) 
10. 2 tbsp Coriander Powder 
11. 2 1/2 tbsp Fresh Ground Black Pepper ( I prefer crushed ones but you can use Black pepper powder also ) 
12. 1 tsp Garam Masala 
13. Salt to taste 
14. Few chopped Coriander leaves 
15. 3 tbsp Vegetable Oil ( I used Sunflower Oil ) 
16. 1 small lemon

Preparation:-

1. Crush the black paper corns in a pestle and mortar. It tastes much better if you use crushed ones rather than using ready-made powder.
2. Wash and rub the chicken pieces with 2 tbsp ground black pepper, turmeric powder, squeezed lemon and salt.
   
3. Marinate for half an hour preferably in refrigerator.
4. Chop the onion and tomatoes.
5. Take a medium kadai / pan and heat the oil on medium flame.
6. When oil started smoking put the burner to low and add the fennel seeds.
   
7. When they crackle add onion, curry leaves and a slitted green chili.
8. Sauté till the onion turn light golden brown.
   
9. Add tomatoes and continue cooking.
   
   
   
10. Stir continuously for 1~2 minutes or until the oil start to come out from the mixture.
    
11. Now add the already marinated chicken pieces to them.
    
12. Add coriander powder, Garam masala and red chili powder. Mix well with chicken.
    
13. Adjust the level of salt and add ¼ cup of water. Once the water starts boiling, put a cover on the pan.
    
14. Wait for 10~15 minutes or till the chicken is cooked properly.
15. Remove the cover and continue cooking –   Evaporate all the moisture and make it dry.
16. When the chicken dried up sprinkle the chopped coriander leaves.
    
17. Mix well and add the remaining crushed black pepper. Add few drops of lemon here to increase the tangy taste.
    
18. Switch of the burner and the yummy dish is ready to serve.

Garnish with a slitted green chilli and rings of onion. 

Serve hot as starter with hot steamed rice / any kind of flavoured rice or even Roti.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.