Indian Cooking Manual

 Ingredients:

• Chicken: 500gm
• Vinegar: 2 tablespoon
• Black pepper powder: 1 teaspoon
• Green cardamom powder: 1 teaspoon
• Black pepper (roasted and crushed): 2teaspoon
• Onion: 150gm
• Ginger: 2 teaspoon (paste)
• Garlic: 1teaspoon (paste)
• Cumin seed: 1teaspoon
• Bay leaf: 2 no.
• Garlic: 4 flake
• Clove: 4 no.
• Salt: 1 tablespoon (as per taste)
• Turmeric powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Oil: 3 tablespoon

Preparation:

1. Clean and wash chicken. Soak with vinegar for 5-10 minutes. Wash with water.
2. Chop  onion longitudinally.

Method:

1. Heat oil in a fry pan put cumin seed, clove, bay leaf, garlic flake in it. Sputter it for few seconds.
2. Add chopped onion and saute till light brown color appears.
3.  Add garlic and ginger paste. Stir it.
4. Add chicken piece, turmeric powder and coriander powder.
5. Reduce to low heat, and fry till oil separates from masala.
6. Cook on medium flame till the chicken is done (if needed put little water, with tender chicken and low flame no need to put water).
7. Add green cardamom powder, black pepper powder and cook for 2 minutes. Put off the flame.
8. Leave it for 5-10 minutes.
9. Garnish with roasted and crushed black pepper.

Now, Pepper chicken is ready to serve.

The Pepper chicken by Nag Ratna Sahu, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.