Pepper masala chicken
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)