Today being a Sunday, that too after the vegetarian days of Purataasi month and Navaratri, I decided to cook non veg. I saw this recipe in Chef Venkatesh Bhat's cookshow. It was quite simple and looked tempting. He also mentioned it as Superstar Rajnikanth's favorite ;-). I usually love pepper flavour and my husband is a big fan of chicken. So, this dish was a super hit today.
Ingredients:
1. Chicken - 400 gms
2. Big onion - 2 medium size(chopped)
3. Tomato - 2 small (chopped)
4. Ginger garlic paste- 1 &1/2tsp
5. Chilli powder - 1tsp
6. Turmeric powder - 1/4tsp
7. Coriander powder - 1tsp
8. Salt - as needed
9. Curry leaves - about half a fistful
10. Oil - 1&1/2 tbsp
To roast and powder:
1. Peppercorns/Milagu - a fistful
2. Fennel seeds/Sombu - about 1/3 of the pepper
Dry roast these two ingredients and make it a fine powder in mixie.
Method:
1. Clean and wash the chicken well.
2. In a wide bottomed vessel, heat oil, add the finely chopped onion and fry till it is golden brown (till when it starts caramelizing). There is a mild sweetness to the dish which is rendered by the onion.
3. Add the ginger garlic paste and fry till the raw smell leaves.
4. Add the tomato and saute till the raw smell vanishes and add in the curry leaves and stir. Curry leaves always go very well with pepper flavour.
5. Add in the chilli powder, turmeric powder, coriander powder and salt and mix well. Add in the chicken and mix well with the masala.
6. Add 1 and 1/2 to 2 tsp (as per your taste) of the ground pepper and fennel powder and stir well. Add around 1/2 cup water.
7. Let it boil till the chicken is cooked and the gravy reaches a semi dry consistency. Do not add more water else the consistency will not be reached and if you let it boil for long time there is a chance of chicken being overcooked. Winner combination with all Indian breads and hot rice and rasam!.
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