Chicken Pepper Masala is an Indian style of preparing a semi dry chicken gravy with a blend of spices freshly roasted and ground, served hot with roti, naan or rice roti.
Last week, I had released a video on my youtube channel on how to make a perfect rice roti or also known as Chawal Ki Roti. In the video, the opening scene has a shot where rice roti is served with this Chicken Pepper Masala. I was quite amazed to see that the chicken curry in the frame has caught all the attention of my viewers and a huge request to post the recipe of the appetizing curry.
As I had promised, here is the recipe for the rustic Chicken Pepper Masala which is made with very few ingredients. There is nothing unusual in this curry, or I haven’t added any unique ingredient to make it stand out from other curries. The secret is just that the whole spices need to be crushed in a mortar and pestle, in Hindi it is called ‘aokhal aur musal’. It makes a lot of difference in the taste depending on how the spices are roasted and ground.
The secret for making a delicious Chicken Pepper Masala
Here I have toasted the spices only for a few seconds just to make it easy for me to crush it coarsely. The aroma emanated by these coarsely ground spices is just so rustic and homely that I decided to make a large batch of it and store it in an air-tight container. So this is the only secret of this delectable curry.
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Chicken Pepper Masala
Ingredients
- 1 kilogram chicken cut into small pieces
- 1 cup finely chopped onion
- 1 cup finely chopped tomato
- 1 tablespoon finely chopped ginger
- 1 tablespoon finely chopped garlic
- 2 green chilies chopped or as per taste
- ½ teaspoon turmeric powder
- 5 tablespoon cooking oil
- 1 teaspoon salt
- 6 curry leaves
For Masala:
- 3 tablespoon black peppercorns
- 2 tablespoon coriander seeds
- 1 tablespoon of cumin seeds
- 1 teaspoon shahi jeera
- 5 green cardamom
- 1 inch stick of cinnamon
- 2 bay leaves small
Instructions
- Heat a pan and dry roast all masala ingredients. Crush or grind coarsely. In this recipe, stone mortar and pestle was used to crush the whole spices.3 tablespoon black peppercorns, 2 tablespoon coriander seeds, 1 tablespoon of cumin seeds, 1 teaspoon shahi jeera, 5 green cardamom, 1 inch stick of cinnamon, 2 bay leaves
- Heat cooking oil in a kadai and add the chicken pieces and 1 teaspoon salt. Stir fry on medium heat for 2 to 3 minutes and the chicken slightly changes color. Remove in a plate and set it aside.1 kilogram chicken cut into small pieces, 1 teaspoon salt, 5 tablespoon cooking oil
- In the same kadai add chopped ginger and chopped garlic. Fry for few seconds till the raw smell disappears.1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic
- Then add chopped onion and saute till light golden. Now add chopped tomatoes, chopped green chilies and ½ teaspoon turmeric powder. Cook for 5 minutes or till the tomato softens and blends with onion.1 cup finely chopped onion, 1 cup finely chopped tomato, 2 green chilies chopped, ½ teaspoon turmeric powder
- Return the chicken pieces to the kadai, add salt and cook until chicken is half done, almost for 10 minutes. By this time you will find that there is a lot of moisture released by the chicken and other ingredients.
- Once the chicken is half done, add the prepared masala powder to the curry and cook till chicken is fully done.
- Heat another pan and fry some curry leaves and pour this oil over the curry.6 curry leaves
- Serve this semi dry gravy with roti, naan or chawal ki roti.
