Friday, October 24, 2014

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Pepper masala chicken

October 19, 2010 by shankari  
Filed under Non Vegetarian Sides

Its not everyday that I get an inspiration to cook, but with the little one keeping Shankari quite occupied I was inspired to get some food on the table. Rotisserie chicken did not appeal to me that day.

Some days I cook from my heart, and dont go to any recipe book, and this is one such dish. This recipe shaped up in my mind as I cleaned and cut the chicken.

Chop 1lb chicken breast into 1/2 inch cubes, wash/drain and sprinkle 1/2 tsp turmeric. Turmeric is an antiseptic, as well has having medicinal cancer fighting properties so I add a dash of turmeric to almost everything I cook. Massage the turmeric in the chicken and let it sit.
Heat some butter in a large pan (with a tight heavy lid) or pressure cooker, and add 1 large onion chopped, 1/2 inch stick of cinnamon, 3-4 star anise flowers. 5-6 cloves, 1/2 tsp pepper. Roast everything until the onions are golden brown.
Grind the above mixture along with 3 tbsp frozen peas, and 4 dried red chillies to a fine paste. Peas was a last minute inspiration, and it gives a nice smooth texture to the gravy.
Add the paste to utensil used to fry the onions. Add salt to taste. I used a little water to help clean out the masala from the grinder jar (less than 1/4 cup water)

Pressure cook for one whistle on the pressure cooker, or cook for about 5 minutes on high if you are using the heavy bottomed pan covered with a proper fitting lid, or you wont be left with much gravy)

Serve with cumin rice or peas pulav, or rotis. We both thought this was good enough to be shared.

Comments

2 Responses to “Pepper masala chicken”
  1. Happy Cook says:

    Delicous looking chicken.

  2. That picture looks really really good.

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