Go Back
chicken pepper masala
Print Pin

Chicken Pepper Masala

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.
Course Curry
Cuisine Indian
Keyword Chicken, Curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Shanaz Rafiq

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.