I have been planning to make this chicken dish for a long time but had to keep postponing it because of other things. Finally, I had a chance to prepare it. Anyways, I’m happy with the end result. I loved the colour, the flavour… Let me tell you, it turned out quite spicy! You will get the sharp taste of pepper in the first mouthful itself. Ummm…..So please feel free to adjust the spice level to suit your requirements. Since this is a dry preparation, you can use this as a starter also. Btw, I somehow got the feel of a ‘thattukada’ (street food) food from this, may be because of the spiciness and colour of the dish.
The quantities shown in the attached video has been adjusted to the quantity of chicken used.
Hope you’ll also enjoy this and wish you a spicy week 😉
Ingredients
- 400-450 gms Chicken (cut into medium size pieces)
For Marination
- ¼ tsp Pepper powder
- 1 tsp. Lemon juice
- 1 tsp. Salt
For Masala
- 1 Onion (sliced)
- 5 tsps Crushed Ginger & garlic, each
- 1-2 Green chillies, slit lengthwise
- 1 ¼ tsps. Whole Black pepper
- ½ tsp. Garam masala
- ½ tsp. Fennel powder
- ¼ tsp. Turmeric powder
- ½ tsp Chicken/Meat masala, optional
- 1 tsp. Soya sauce
- 1 tsp. Tomato sauce
- Curry leaves, a sprig
- 2 tbsps. Coconut oil
- Salt, to taste
Method
- Marinate the cleaned chicken pieces with salt, pepper powder & lemon juice. Crush the whole black pepper (do not powder).
- Heat oil in a pan & add sliced onion. Let it brown. Add grated/crushed ginger and garlic, green chillies and curry leaves. Let it cook till the raw smell goes, around 3-4 minutes. Add crushed pepper, turmeric powder, garam masala, fennel powder and chicken/meat masala (if using). Mix well. Cook for another 2-3 minutes. Add soya and tomato sauce/ketchup. Mix well.
- Add 1/4 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 1/2 cup water & mix well.
- 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 minutes on low flame, just to roast it a little more. Remove from fire. The dish will get a darker shade once it rests.
- Garnish with onion & lemon/lime. Serve warm.