Its our sunday special gravy which i served along with simple ghee rice..This gravy is completely spiced up with freshly grounded pepper powder and a special grounded masala prepared specially for this pepper chicken gravy..This gravy goes fabulous along with rice for lunch or either with rotis for dinner or with south Indian breakfast foods like idlies,dosas and string hoppers..This gravy is quite a fingerlicking dish which tastes tremendous even after a day...My H became a great fan of this spicy gravy and am gonna prepare them very soon as vegetarian version with a variety of veggies..
1/2kg Chicken (cut as medium size pieces)
1/2cup Yogurt
1/2tsp Turmeric powder
1no Onion(chopped finely)
2nos Tomatoes (chopped)
2nos Green chillies (slit opened)
1tsp Ginger garlic paste
2nos Potatoes (cubed)
2tbsp Pepper powder (freshly grounded)
Few coriander leaves
2nos Whole spices (bay leaves, cinnamon stick, cloves, cardamom)
Oil
Salt
To Grind:
2tsp Coriander seeds
1tsp Fennel seeds
1tsp Cumin seeds
5nos Cashews
1/4cup Grated coconut
Marinate the chicken pieces with turmeric powder,salt and yogurt, let them sit for an hour..Dry roast all the ingredients except the cashews until brown, grind as fine paste all the ingredients with enough water..Heat enough oil in a kadai, fry the whole spices until brown..Add the chopped onions, chopped tomatoes,sauté everything until the veggies turns soft, add immediately the slit opened green chillies, ginger garlic paste, sauté everything for few minutes..now add the marinated chicken pieces,grounded paste, cook everything in simmer until the chicken pieces turns pale..
Finally add enough water,cubed potatoes, coriander leaves, freshly grounded pepper powder and salt (as per need),cook everything in medium flame, until the potatoes get cooked also the pepper chicken gravy turns thicks..
Enjoy with rice or rotis...
1/2kg Chicken (cut as medium size pieces)
1/2cup Yogurt
1/2tsp Turmeric powder
1no Onion(chopped finely)
2nos Tomatoes (chopped)
2nos Green chillies (slit opened)
1tsp Ginger garlic paste
2nos Potatoes (cubed)
2tbsp Pepper powder (freshly grounded)
Few coriander leaves
2nos Whole spices (bay leaves, cinnamon stick, cloves, cardamom)
Oil
Salt
To Grind:
2tsp Coriander seeds
1tsp Fennel seeds
1tsp Cumin seeds
5nos Cashews
1/4cup Grated coconut
Marinate the chicken pieces with turmeric powder,salt and yogurt, let them sit for an hour..Dry roast all the ingredients except the cashews until brown, grind as fine paste all the ingredients with enough water..Heat enough oil in a kadai, fry the whole spices until brown..Add the chopped onions, chopped tomatoes,sauté everything until the veggies turns soft, add immediately the slit opened green chillies, ginger garlic paste, sauté everything for few minutes..now add the marinated chicken pieces,grounded paste, cook everything in simmer until the chicken pieces turns pale..
Finally add enough water,cubed potatoes, coriander leaves, freshly grounded pepper powder and salt (as per need),cook everything in medium flame, until the potatoes get cooked also the pepper chicken gravy turns thicks..
Enjoy with rice or rotis...
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