21 PEPPER CHICKEN

Chicken - 2 lbs
Onion - 2 small chopped fine
Tomato - 2 Chopped fine
Green chilli - 2 slit long
Ginger garlic paste - 1 1/2 tbsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Chicken masala or garam masala - 1/2 tbsp
Turmeric powder - 1/4 tsp
Pepper powder - few sprinkles
Lime juice - juice from half of one lime
Coriander leaves - few chopped
Spices - cumin seeds, cardamom, clove and cinnamon - all few
Salt as needed
Oil - 2 tbsp


Cut Chicken into medium pieces. Add turmeric powder and mix well. Wash and pat dry. Sprinkle little water and cook in a pressure cooker for just one whistle or on stove top till they are soft but not fully done.



Heat oil in a pan and first add the spices. Wait for few seconds and add the chopped onions. Fry till golden brown. Next add the slit green chillies and ginger garlic paste. Saute for a minute and add chopped tomatoes. Mash and cook till pulpy and water has all left and oil floats on top ( can also add some salt to cook onion and tomatoes fast). Next add the chilli and coriander powder and chicken or garam masala. Mix well and add the cooked chicken. Mix again and cook for 1 - 2 minutes. Add a cup of water and salt and reduce flame and cook till the water drains out and has thickened. Finally add pepper powder, chopped coriander leaves and lime juice and mix and serve.


Pepper chicken a semi dry gravy can be had as a side dish with rice or chapathi. You can always adjust the quantity of the water depending upon the thickness needed. You can make this entirely dry or semi dry. If you want them to be very dry, then reduce the water and allow it to cook very well.