PEPPER CHICKEN MASALA

I guess there is no standard recipe for pepper chicken. Ultimately the taste of pepper should be dominant. Pepper chicken varies greatly in each restaurant. This I have prepared in my own way. I made a gravy version since I wanted my curry to be paired with rice. Here I have not used chilly powder and all the heat comes from pepper also have used a bit more de seeded green chillies to add some extra flavor. Curry was delicious with rich gravy .It pairs well with rice or rotis.

Ingredients

1.      Chicken- 750gm,cleaned and cut into medium sized pieces

2.      Onion-2 large, thinly sliced

3.      Tomato-1medium+ 1 small, cut into squares

4.      Ginger-1 inch piece, chopped

5.      Garlic-1 small bulb, chopped

6.      Whole black pepper-1tbsp

7.      Whole spices-cardamom 4nos,clove 4nos,cinnamon 1medium stick

8.      Coriander powder-3tsp heaped

9.      Garam masala powder-1tsp

10.  Green chilly -6 or 7 de seeded

11.  Oil-3tbsp

12.  Salt

13.  Water-1/2 cup or more ( check the consistency of the gravy .Add water accordingly)

Method of preparation

1.      Heat oil in a pan. Add whole spices and pepper. When the aroma comes, add ginger and garlic and sauté for 2 minutes. Add in onions and salt .Cook until onion turns slightly brown

2.      Add in all powders and one tomato. Stir until raw smell of powders disappears. Switch off the flame. Let this masala cool a bit. Grind this into smooth paste by adding little water.

3.      Pour grinded masala back into the pan. Add water and enough salt. Bring it to boil. Add chicken pieces in. Reduce the flame. Cover the pan and cook until chicken is cooked through and gravy thickens. Lastly add remaining chopped tomatoes and switch off the flame.

Let it stand for some time.Serve with plain rice,pulav or rotis

CHICKEN TIKKA -A GUEST POST FOR MAHAS LOVELY HOME

Firstly I want to thank Maha for giving me this wonderful oppurtunity.Today I am super excited .This special post is for one of the most famous Blog MAHAS LOVELY HOME owned by a very lovely lady Usha Rani(I love to cal her by Maha :)).We met each other very recently on a Community site.I was lucky to get an invitation to do a guest post on our very first chit chat .From then on she became one of my few blogger friends .i would say..she is a super woman with full of energy. You will realize this once you check her blog.  She is loving and down to earth person, Above all a great cook. Thanks to the blogging world .The great advantage of being a blogger is that I could get to meet lovely ladies like Maha. 

Once again I express my heartfelt gratitude for giving a space in your wonderful blog Maha.Wishing you all the happiness .

 

Over to the recipe.This is a simple yet famous Chicken tikka.Hope Maha and her readers enjoy this post :) .Pease click here to read morehttp://www.mahaslovelyhome.com/2015/05/friday-guest-post-by-rani-arun-spicy.html#more

VARUTHARACHA CHICKEN CURRY

This is one of Authentic Kerala curry.’VARUTHARACHATHU’ means nothing complicated ,anything cooked in roasted coconut gravy called varutharathu. Here also grated coconut are dry roasted with all other condiments  and spices ,then grinded to make  the base for the curry. It taste quite different from the usual chicken masala.This curry reflects the real taste of Kerala.

Ingredients

1.      Chicken-500gm,cut into medium sized pieces

2.      Onion-1big,thinly sliced

3.      Tomatoe-1 medium, cubed or sliced

4.      Grated coconut-1/2 of one

5.      Coriander powder-2tsp,heaped

6.      Kashmiri chilly powder-2tsp,levelled

7.      Turmeric powder-1/2tsp

8.      Whole black pepper-3/4 tblsp

9.      Ginger-1”piece,chopped

10.  Garlic-1 small bulb, chopped

11.  Salt

12.  Water-1 cup or more

13.  Coconut oil-2tblsp

For seasoning

Dry red chilly-2nos

Pearl onions-3 nos,thinly sliced

Curry leaves-a few

Mustard seeds-1/4 tsp

Coconut oil-1tblsp

Method of preparation

1.      Heat a pan preferably a non stick pan. Add grated coconut, chopped ginger and garlic.Stir this until coconut turns brown. Add in all powders and pepper stir again till coconut  -spice mix turns dark brown in color. Switch off the flame. Once this mix has cooled, grind it into smooth paste by adding required water

2.      In another pan heat coconut oil. Sauté onion till golden brown. Add tomatoes and cook until it turns mushy. Add grinded coconut mix, water and salt into this. Once the gravy boils, add chicken pieces in. Lower the flame. Cover the pan and cook till chicken has done and gravy thickens.

3.      Lastly do the seasoning-For that heat oil in a pan. Splutter mustard seeds, add pearl onions,curry leaves and dry red chillies.Stir for few seconds. Pour this over the prepared curry. Keep it closed for some time.

Enjoy this delicious curry with rice,rotis ,bread…it goes well with anything.