Serving Size: 4
Cooking Time : 30 mins |
| Difficulty: | 
|
Spice Level: |  |
| Quantity | INGREDIENT |
|---|---|
| 750 g | Chicken (with bone) |
| 1 | Onion |
| 1 | Tomato |
| 1.5 tbsp | Pepper powder |
| 2,1,4,4,3 | bay leaves, Cinamon stick, Cloves, Cardamom, Red chilies |
| 1/2 tsp | turmeric powder |
| 2 tsp | chili powder |
| 2 tsp | Coriander powder |
| 2 Tbsp | Oil |
| Required salt | |
| curry leaves for garnishing | |
Cooking Method |
Step 1) heat some oil and add mustard seeds, cinnamon sticks, Cardamom, cloves ,bay leaves, 3 red chilies to temper and the add 1 chopped onion,salt and saute until the onions are golden brown be careful do not burn the onions (it will taste bitter).
Step 3) Add 1 chopped tomato (you can also continue without adding tomatoes,instead add 1 tsp of lemon juice to it) and then the cleaned chicken pieces and mix it well with the masalas, cover and cook for 8- 10 minutes until the chicken is 100% cooked.
Step 4) Once the chicken is well done add pepper powder mix it well and also add some curry leaves for garnishing and turn off the heat.
Note:
- If you are making dry chicken do not close the lid after cooking before the dish is cooled,if you close then the water vapor will fall inside and the dish will become soggy.it wont be dry
- Pepper add a unique taste to the recipe so always add freshly ground pepper powder while making pepper chicken.
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