Pepper Chicken

Ingredients: 

(A) Broiler chicken : 600 gms (good pieces) 

Ginger-garlic paste : 1 Tbsp each 

Curds/yoghurt                    : 150 ml 

Vinegar : 1 Tbsp 

Salt : 2 tsp 

Chili powder : 1 tsp 

Haldi/Turmeric powder : 1/2 tsp (B) 

Large onions : 2 Chopped and ground coarsely in a mixie 

Ginger garlic paste : 1 Tbsp 

Coriander/dhania powder : 1 Tbsp 

Pepper : 2 Tbsp pepper corns freshly powdered 

Garam masala powder : 1 tsp  (you can buy a branded pack of Garam masala

Green chillies (slit) : 4 

Tamarind lime size : soak in water and extract thick juice 

Curry leaves(karbev) : 10 to 15 

Refined oil : 6 Tbsps or 100 ml 

Salt : 1 tsp ( adjust salt) 

For seasoning : Coconut oil/rice bran/sunflower oil, 1 tspfull mustard seeds ,2 dry red chilies and few curry leaves. 

Method: 

Mix the items under (A) and marinate the chicken pieces in it for 1 hour. Take a thick pan and pour the oil into it. Keep on stove and when hot add the ginger-garlic paste and sauté. 

When the raw smell goes, add the onion paste and saute, add the the garam masala, pepper, dhania/coriander powder, slit green chilies and karbev(curry leaves) leaves next and saute well. Keep turning till the mixture is fried nicely and oil is leaving the sides of the mixture. 

Add salt and the marinated chicken pieces, pour the tamarind juice. Mix well and cover and allow to cook adding very little water to help in cooking the chicken pieces. Instead of water you can also use 1/2 cup of coconut milk for cooking the chicken in the gravy. This enhances the taste of the curry.The chicken pieces should cook well in about 15 minutes. Finally season with the seasoning items and decorate with chopped coriander leaves . Serve hot with chicken biryani. This is a spicy Southie Indian chicken curry.