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Main Course

Pepper Chicken (Step By Step Photos)

Tender chicken pieces cooked in a thick, spice-heavy gravy built on caramelised shallots and coconut oil. This is the kind of Kerala chicken dish that families argue about — whose mother makes it better.

Ingredientsfor 5 servings

500 g Chicken
2 tsp Pepper powder
Vinegar, to taste
1 Onion
2 Green chilly
1 Clove
1pc Cinnamon
Salt, to taste
Oil, to taste
Water, to taste

Preparation

Step 1
Marinate the chicken in pepper powder, vinegar and salt. Set aside for 1 hour.
Step 2
Cook clove, cinnamon, onion and green chilly in oil. DonÆt forget to add salt.
Step 3
Grind the sautTed onion mixture to make a fine thick paste. DonÆt add water while grinding.
Step 4
Convert the grinded onion mixture to a vessel and heat it by stirring continuously for 2-3 minutes in low flame.
Step 5
Mix in the marinated chicken with this paste and cook the chicken well. Add water if required.
Step 6
Serve it with porotta, chapathi, pathiri, rice or anything you wish.

Tip

Marinate for at least 30 minutes if you can — the spices penetrate deeper and the chicken stays juicier.

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Main Course

Pepper Chicken (Step By Step Photos)

Ingredientsfor 5 servings

500 g Chicken
2 tsp Pepper powder
Vinegar, to taste
1 Onion
2 Green chilly
1 Clove
1pc Cinnamon
Salt, to taste
Oil, to taste
Water, to taste

Preparation

Step 1
Marinate the chicken in pepper powder, vinegar and salt. Set aside for 1 hour.
Step 2
Cook clove, cinnamon, onion and green chilly in oil. DonÆt forget to add salt.
Step 3
Grind the sautTed onion mixture to make a fine thick paste. DonÆt add water while grinding.
Step 4
Convert the grinded onion mixture to a vessel and heat it by stirring continuously for 2-3 minutes in low flame.
Step 5
Mix in the marinated chicken with this paste and cook the chicken well. Add water if required.
Step 6
Serve it with porotta, chapathi, pathiri, rice or anything you wish.