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Saturday, September 5, 2015

Pepper chicken II (Andhra style inspired)

A while ago, I made an experimental Gol Morich Murgi (Chicken with Black pepper). I used chicken thighs with bones, quartered onions, ginger-garlic paste, and cilantro for that recipe. In this variation, I used finely sliced onions, ginger, garlic, fresh tomatoes, curry leaves and of course, generous amount of crushed black pepper. The dish will be slightly dark in color.

Boneless, skinless chicken thighs cut into bite-sized pieces
Cinnamon sticks- 2
Broken red chilies- 3
Green chilis, halved horizontally 3-5
Coriander powder  1 tbsp
Crushed black pepper 2 tsp
Thinly sliced onion(1 1/2) garlic (6-8 cloves) and ginger (1/2 inch)
Sliced tomato-1
Curry leaves about 8-10
Salt to taste
Turmeric a pinch

Original Andhra style pepper chicken also calls for lemon juice in the marination and cumin seeds for tempering.

  1. Rub fresh ground coriander powder, pepper, salt and turmeric to chicken.
  2. Heat a wok or nonstick frying pan, big enough to stir the pieces. Heat mustard oil (or sesame/coconut oil for authentic taste), add thinly sliced onions and sliced garlic. Add the chicken with some cinnamon sticks broken into pieces., broken red chilies and curry leaves. Fry well.  Cover.
  3. Add sliced tomatoes. The water from the tomatoes should be enough for the chicken to cook through if you are cooking for two people.  Add sliced ginger. Slow cook the chicken until the water is dried. Take care not to over cook. Use more crushed black pepper and halved green chilies to turn the heat.

    (Do not use yogurt or other dairy-based product that will neutralize the heat for this recipe.)

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