Here i am with another easiest pepper dry. A little different from the restaurant style pepper dry. You just have to make the dry masala in prior. This masala can be stored in the refrigerator. Frankly this dish doesn’t take more than 15 minutes for preparation. Only the roasting part takes time. You can also serve it as pepper masala with little gravy and avoid the roasting part.
Very less ingredients required for a delicious and different styled pepper dry. Whenever you are free just grind the spices listed in the to be ground list and store it in an air tight container. I bet, it wont take long to make this dish.
To be Ground in a dry mixer:
Coriander seeds – 2Tbsp
Cinnamon – 1″
Cloves – 5-6
Peppercorns – 10-15
Cumin seeds – 1 1/2 tbsp
Mustard seeds – 1tsp
Methi/Fenugreek seeds – 5-6(do not add too much, gives a bitter taste)
Curry leaves – 1 bunch
Pepper dry ingredients:
Oil – 2 tbsp
Chicken – 600gms
Onion – 1 medium(finely chopped)
Turmeric powder – 1/2 tsp
Green chilly – 2 (finely chopped)
Ginger garlic paste – 2tsp
Lemon juice – 1tbsp
Pepper powder – 1tsp (Optional)
Coriander leaves – Finely chopped
Salt to taste.
- Dry roast all the ingredients one by one listed in the to be ground list.
- Grind this to a fine powder and transfer it in an air tight container.
- Wash the chicken clean and marinate it with little oil, salt, lemon juice and turmeric.
- In a pan, add oil and allow it to heat
- Add finely chopped onions and chopped chillies and saute
- Add ginger garlic paste and fry till the raw smell goes.
- Add pepper powder and 1tbsp of the ground masala powder
- Mix well
- Add Chicken and mix well
- Cover the pan with a lid and cook the chicken for 20 minutes on a medium flame
- Add the chopped coriander leaves and mix
- Fry the chicken till its roasted on all sides and transfer it to a serving plate.
- Garnish with coriander leaves.
- Adding green chillies is totally optional.
- You can stop at step 10 and serve. You dont need to roast it further. It goes well as a side dish with rotis or any flat breads
- The excess dry roasted masala can be stored and used next when you make the same pepperdry. As the spices are roasted well and ground, they do not spoil and stays good.