Kerela Style Pepper Chicken

This recipe was introduced by my sister who had once randomly sent me a text saying that she had made the most wonderful and lip smacking chicken, packed it as office lunch for her hubby dear. Result: co-workers happy and hubby happier and everyone asking for more!! I casually asked her to mail me the recipe which she promptly and excitedly did. But somehow it got lost in all the trash and junk mail or say I was just too lazy to go through it. Then one fine day on her visit to the city, I had the opportunity to actually taste this delight. It instantly took over my taste buds. It was so different from the regular masala chicken that we normally make in our kitchens and surprisingly easy too!! So here goes the recipe…this one would surely leave you drooling for more!!

Ingredients

Chicken - 400-500 gms, cut into medium size pieces

For Marination

•Pepper powder - ¼ tsp

•Lemon juice - 1 tsp
•Salt

For Masala

•Onion - 2 med-large, sliced
•Ginger & garlic - 2 - 21/2 tsp each, grated/crushed
•Green chilli - 1-2, slit lengthwise
•Whole Black pepper - 1¼ tsp
•Garam masala - ½ tsp
•Fennel powder - ¼ tsp
•Turmeric powder - ¼ tsp
•Chicken/meat masala - ½ tsp (optional)
•Soya sauce - 1 tsp
•Tomato sauce - 1 tsp
•Curry leaves
•Coconut oil/dessicated coconut
•Salt

Instructions

1.Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper (do not powder).
2.Heat oil in a pan & add sliced onion. Let it brown. Add grated/crushed ginger and garlic, green chilli and curry leaves. Let it cook till the raw smell goes, around 3-4 mins. Add crushed pepper, turmeric powder, garam masala, fennel powder and chicken/meat masala (if using). Mix well. Cook for another 2-3 mins. Add soya and tomato sauce/ketchup. Mix well.
3.Add ¼ cup water and salt and mix well. Add marinated chicken pieces. Combine everything well and make sure that chicken pieces are coated with masala. When chicken starts changing the color add ½ cup water & mix well.
4.Let it boil. Reduce flame and cover and cook it till the chicken is done. Check in between, give a stir and add more water only if required. Once the chicken is done, remove the lid, add some curry leaves and continue cooking for another 5-7 mins on low flame, just to roast it a little more. Remove from fire. The dish will get a darker shade once it rests.
5.Garnish with onion & lemon/lime.

Chicken Masala Curry

Today I am presenting a rustic and authentic recipe for chicken masala curry. It’s packed with whole spices and tonnes of flavor. I have been making this recipe for a very long time now and it’s a hit with my folks. Personally I do not like eating curries in restaurants. Reason is their curries are loaded with cream and are way too heavy on the stomach. Almost all the curries taste the same and fail to bring out the true flavor of the main ingredient i.e chicken. I have tried to keep the recipe simple by adding whole spices which makes the chicken flavorful and also imparts a nice fragrance in the dish. It is equally enjoyed with rice, naan or roti.

Ingredients:

1 kg chicken

3 large onions

2 large tomatoes

3-4 slit green chillies

8-10 whole black pepper

1 pinch hing

2-3 bay leaves

2 tsp zeera

3-4 green cardamoms

3-4 cloves

1 big cinnamon stick

1 tbsp whole coriander seeds

1 tsp red chilli powder

2 tbsp corainader powder

1 tsp haldi

Salt to taste

For the marination:

4-5 tbsp curd

2 tbsp ginger paste

2 tbsp garlic paste

½ tsp ajwain

1 tbsp garam masala

Salt to taste

Method:

1.       Take a big vessel. Put all the marination ingredients along with the chicken. Mix well with hands and refrigerate overnight or for at least 2-3 hours.

2.       Heat oil in a pan. Add hing, zeera, clove, cardamoms, cinnamon stick, whole black pepper, coriander seeds  and bay leaves. Let them crackle.

3.       Now add finely chopped onions along with 2-3 slit green chillies. Adding the chillies at this stage gives a nice flavor to the oil. Sauté till the onions become translucent.

4.       Add chopped tomatoes along with salt, red chilli powder, coriander powder and haldi. Sauté till the mixture starts leaving oil.

5.       Now add the marinated chicken and sauté for 10-15 minutes. Sautéing the chicken will bring out more flavor.

6.       Add some water, cover with a lid and let it simmer for 15-20 minutes.

7.       Garnish with fresh coriander leaves and serve hot with rice, naan or roti.