How to prepare Tamil Nadu Style pepper chicken masala
Spices For the Masala Powder
3 tbsp black pepper
1 tbsp fennel seeds (sombu)
2 dried red chilli
2 tbsp coriander seeds
For the marinating chicken
2 chicken breasts, cut into cubes
1 tbsp turmeric powder
1 tbsp salt
For cooking the gravy
3 tbsp sesame oil
3 sprigs curry leaves
1 large sized onion, finely chopped
1 tomato, finely chopped
¼ cup coconut milk, thick
1 sprig Curry leaves for garnish
Add all spices into heavy pan and dry roast on to low flame until its very fragrant and pepper to start pop up. Remove the heat and allow it to cool completely
Grind in the mixture to make a powder. Set it separate.
Take big bowl and add chicken pieces into it. Add salt, turmeric powder and ground masala. Set it separate.
Take pressure cooked and add little sesame oil. Add curry leaves into the oil. Add onions and tomatoes. Top it up off with chicken mixture. Add little thick coconut milk.
Cover and cook it for about 5 mins or 5 whistles.
Switch off flame and allow it to cook for about 10 mins. Wait for the pressure from cooker to release.
Add some fresh curry leaves and mix well. Now heat a pan and transfer the pepper chicken gravy into the pan. Saute it on high heat until gravy becomes thick and masala gets coated up on chicken. Remove it from heat.
Add some fresh curry leaves and mix it well. Heat a pan and transfer the pepper chicken gravy to pan. Saute it on high heat until gravy becomes thick and masala gets coated on chicken. Remove it from heat.
Pepper chicken masala is ready.
Serve hot with rice or the south indian parottas.