Description

A very spicy, andhra chicken fry. The fire comes from whole black peppercorns.

Secret Tips

Grind the pepper masala powder and coconut masala just before cooking the chicken.

Ingredients

3 Tbsp canola oil

1 Lb Chicken cut in 2 – 2 1/2 ” pieces with the bone (breasts and thighs with bone)

2 Cups onion finely sliced

2 Tbsp Ginger/Garlic Paste

1/2 Tsp Turmeric

1 Tsp Salt (adjust to taste)

Pepper Masala

1 Tbsp Dhaniya

1 1/2 Tbsp whole  black peppercorns

1/4 Tsp Jheera

Dry Roast all of the above on a hot pan till fragrant and grind it to a fine powder.

Coconut Masala

1 Tbsp  Poppy seeds

2 Tbsp Freshly grated coconut

Roast the poppy seeds and grind it to a fine powder

In a wet/dry grinder grind the poppy seeds powder and the coconut to a fine paste

Preparation Method

Wash the chicken in cold water and pat dry. Coat the chicken with a Tbsp of the pepper masala powder, 1/4 tsp of turmeric and 1/4 tsp of salt.

In a heavy bottom non-stick pan heat the oil

Flavor the oil with 1 clove, 1 cardamom pod and 1″ cinnamon stick

Add the onions and roast them till they are well browned

Add the ginger garlic paste and roast it till it is lightly browned

Add the balance of turmeric and salt(adjust to taste)

Add 2 tbsp of the Pepper masala  and roast it lightly

Add the chicken and roast it for 10 to 15 mins  till it is well cooked and all the water has evaporated

You can add the rest of the pepper masala based on desired level of heat and roast it well

Add the coconut masala and stir fry for 3 to 4 mins till it is well cooked and smells divine

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