Foodworks,
Pepper Chicken Recipe, popular across south Indian restaurants and home, Pepper chicken fry is the one of the go to recipe of most restaurant menus and home for cooking the tasty chicken recipe. It's a fool-proof chicken recipe, always turns out yummy and delicious chicken recipe. Very aromatic and spicy black pepper chicken dry is best served with rice, chapati or one of the many side dishes of full platter south Indian meal.
Diversity of South Indian cuisine brought different versions of pepper chicken recipe, Andra style pepper chicken recipe, which is more spicy and hot, Kerela style pepper chicken recipe, its flavored with fresh green pepper instead of black pepper and cooked with coconut oil.
This pepper chicken recipe is the authentic Chettinad pepper chicken recipe, aromatic and blend of roasted spices, cooked with perfection using gingelly oil to bring the perfect tasting pepper chicken recipe. To simplify this pepper chicken recipe, skip the roasting part and go for powdered spices and reduce the water, but accept the taste.
The same cooking method is followed for pepper chicken gravy recipe and pepper chicken dry or pepper chicken fry, all just have to do is to decide when to stop the flame. For pepper chicken curry or semi-gravy recipe, turn off the flame the moment oil separates. For pepper chicken fry or pepper chicken dry, continue to cook all the way until chicken and species are stick together and dry.
Okay, Let us see how to make pepper chicken recipe:
Ingredients:
Peppercorn 1 Tbsp
Fennel seeds 1 Tsp
Cumin seeds 2 Tsp
Poppy seeds 1 Tsp
Oil (Gingelly oil) 1/4 Cup
Cinnamon stick 1 Piece
Shallot (Chopped) 1 Cup
Garlic (Chopped) 1 Pod
Ginger and garlic paste 1 Tbsp
Chicken 750 Grams
Turmeric powder 1/2 Tsp
Salt
Water 1/2 Cup
Curry leaves
Coriander leaves (Chopped)
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