Pepper Chicken Dry

Every Indian who loves non vegetarian food and don’t like Pepper Chicken. Pepper Chicken is made in dry style and curry, both. This recipe I tried is on the drier side and serves as a great side dish. The taste or flavor is very close to Chettinad style of chicken. The pepper rules the dish with other chilies, making it spicy and the spices leave that flavor on your taste buds that lingers on for long and makes you crave to eat one more bite even though your tummy is full. Yupp!! this is that kind of dish.

I come across a lot of people who take certain flavors and spices lightly and do not realize how a perfect dish is ruined if the measurement of a certain spice isn’t accurate. Pepper Chicken has black pepper as the main spice and we need to make sure that  Black pepper powder is put in the correct measurement. Less would not give a perfect flavor and more would make the dish bitter.

This recipe is fool proof and I have paid attention to the exact ingredients to make a pepper Chicken. Hope you enjoy as much as we do.

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Pepper Chicken Dry

A dry Chicken dish cooked with spices, mainly Black pepper.

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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 Lbs Chicken [with bones] cut to small pieces
• 1/2 tsp Turmeric Powder
• 1/2 + 1 tsp Salt
• 4 TBLSP olive oil
• 5 No. Dry red chilies Any shape are fine, I used small round ones.
• 2 No. Purple onions sliced
• 12 No. curry leaves
• 1/2 tsp white pepper powder
• 1 tsp black pepper powder
• 3 TBLSP Ginger garlic paste
• 5 No. Green chilies Sliced
• 1 cup Tomato puree

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 2 Lbs Chicken [with bones] cut to small pieces 1/2 tsp Turmeric Powder 1/2 + 1 tsp Salt 4 TBLSP olive oil 5 No. Dry red chilies Any shape are fine, I used small round ones. 2 No. Purple onions sliced 12 No. curry leaves 1/2 tsp white pepper powder 1 tsp black pepper powder 3 TBLSP Ginger garlic paste 5 No. Green chilies Sliced 1 cup Tomato puree

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Instructions

1. Boil the Chicken with 3 cups of water. Add Turmeric powder and Salt till its half cooked.

   
2. Take oil in another pan. Add dry red chilies.

   
3. Add onions to the pan and cook.

   
4. Once the onions turn brown, add the Ginger Garlic paste, followed by Salt, Red chili powder, Black pepper powder and white pepper powder. Saute for 5 mins.

   
5. Further add the Tomato puree and saute for another 5 minutes.

   
6. Add the boiled chicken along with the water it was boiled in. Mix well and cover. Let the curry simmer for 10-15 minutes on low to medium heat.

   
7. Add the green chilies and the chopped coriander.

   
8. Cook more till the water has dried up . Serve hot as a side dish.