Monday, April 16, 2018

Pepper Chicken

3 tablespoons oil
4 cloves
3 cardamom pods
1 bay leaf (Indian)
1/4" piece of cinnamon stick
1/2 teaspoon fennel seeds
10 curry leaves
2 onions, diced
2-4 green chiles, slit lengthwise
1 tomato, diced
2 tablespoons ginger garlic paste
2 tablespoons coriander powder
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/2 teaspoon fennel powder
2 lbs chicken thighs, cut into 1/2" to 1" pieces
1.5 teaspoons salt
2-3 teaspoons finely ground black pepper (or to taste)
2 tablespoons chopped cilantro

Heat oil in a pan.  Add cloves, cardamom, bay leaf, cinnamon and fennel seeds. Saute for about 45-60 seconds, until fragrant, then stir in curry leaves.  Add the onion and green chilies, and saute for at least 10 minutes - or until the onions are translucent and just start to brown on the edges.  Stir in the ginger garlic paste and saute for about a minute, and add the tomatoes. Saute until tomatoes are softened, another 7-10 minutes.  Add the coriander, chili, turmeric and fennel powders and saute, stirring constantly, until thoroughly combined. Mix in chicken, cover and cook for another 10 minutes, stirring occasionaly.  Take lid off, add salt and black pepper to taste, and cook over medium-high heat until desired consistency is reached (another 3-5 minutes should be sufficient).  Stir in fresh cilantro.

Serve with rice, chapati, naan, parotta, etc

Note: we do not add water.  It is cooked in the water that naturally comes from the chicken.

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