Pepper Chicken Curry – Madras Style Spicy Pepper Chicken Curry

Heat oil in a deep sauce pan and toast cinnamon, cloves, cardamon, cumin seeds, fennel seeds & curry leaves.

Saute onions and green chilli until golden. Add a pinch of salt for the onions to sweat and fry them well….almost browning.

Followed by the crushed ginger garlic. Crushed GG is what i like  int he place of paste…. crushed ginger garlic gives immense taste and texture to the dish. Saute a bit.

Add the chicken pieces with little salt and saute to brown the outer a lit bit.

At this stage, add turmeric powder, coriander/dhania, freshly ground black pepper powder and the remaining salt. Saute well… raw coriander seeds powder can be very strong and has to be fried well… otherwise you gravy will have that raw seeds smell. fry well probably for 10 minutes.

Fry until the whole mixture turns dark brown and dry. You will see the difference right way… after adding the black pepper powder and other spice powders… the color of the mixture will turn dark brown.

Now add chopped tomatoes and water at this stage… cook till the tomatoes turn light mush , you will also see the oil oozing out while sauteing.   Try our KARUVEPPILAI CHICKEN 

This is how it looks….   Try our MADRAS CHICKEN CURRY 

Now  bring the flame to low, cover with a lid and cook for 10 to 15 minutes for the chicken to cook through fully.

Once done, the mixture will look semi-gravy consistency. Switch off, adjust salt if needed.

Garnish with fresh curry and coriander leaves.  Try our KAJU MURGH

Serve with hot ghee rice , pulao or even roti.

Notes