Pepper chicken dry
Spicy pepper chicken dry,slowly cooked with its own juices, a tasty dry Hyderabad curry for a Sunday special meal.
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| Pepper chicken dry |
Ingredients:
To Marinate chicken:
Fresh chicken -500 grams.Salt-2 teaspoons.
Turmeric powder-1.5 teaspoons.
Ginger garlic paste-1.5 teaspoon.
Chilly Powder-1 table spoon.(we can use green chilly paste instead of chilly powder)
Dry Spices:
Cinnamon stick(Dalchini)-1.Cardamon(elaichi)-2.
Clove(lavang)-3.
Shahjeera(Caraway seeds)-1.5 teaspoon.
Coriander powder-1 teaspoon.
Pepper masala powder-1.5 tablespoon.
Garam masala powder-1.5teaspoon.
Pepper powder -1 teaspoon.
Other ingredients:
Grated fresh coconut-2 teaspoons.Onions(finely cut)-3 medium.
Finely chopped fresh ginger-1.5 teaspoon.
Curry leaves-10 to 15 leaves.
Chopped coriander leaves-1 tablespoon.
Canola oil-1 tablespoon for cooking.
To prepare pepper masala powder:
Blend together 1 tablespoon of coriander seeds,1 table spoon of peppercorns and 1.5 teaspoon of cumin(jeera).
Preparation:
Heat oil in a pan ,add dry spices ,finely chopped onions fry till the onions are lightly browned.
Add grated coconut,chopped ginger,curry leaves and marinated chicken.
Mix thoroughly and cook covered for 10 minutes on a low flame,check in between.
When chicken is cooked,remove the lid ,add pepper masala powder,garam masala.Mix it.
Cook on a medium to low flame,until curry is dry.
Finally add pepper powder and chopped fresh coriander and ginger, serve hot.
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