Andhra Pepper Chicken
Perfect as an entree or as a side dish
Simple, easy to make
Deep frying pan or Kadhai
Chicken with bone
Sprigs of Curry leaves
Whole Black Peppercorns
In a mixing bowl, marinate the chicken pieces with turmeric powder, ginger garlic paste, salt, and lemon juice. Mix and keep refrigerated overnight, if possible, or for at least 30 minutes.
Heat oil in a deep frying pan or Kadhai, once the oil is hot, temper the oil with cinnamon stick, cloves and 3/4 portion of curry leaves and sauté it for about 30 seconds.
Add the chopped onions and sauté till they turn golden and start to caramelize.
Once the onions are brown, add chopped green chillies and marinated chicken, sauté for about 2 minutes.
Add coriander powder and crushed pepper, mix well and cook on low flame. Stir intermittently, sprinkle water as and when required to prevent burning. This will take about 4 to 5 minutes.
Add about 1/4 cup water, bring to a boil, reduce the heat and cover. Cook until the chicken is tender and cooked. Once cooked, open the lid and stir on medium heat till dry .
Sprinkle chopped 3/4 cup of coriander and cook for 2 minutes.
Before serving garnish with 1 teaspoon crushed pepper, 1 teaspoon lemon juice and remaining coriander leaves.
Serve Andhra Pepper Chicken Recipe along with Tawa Paratha Recipe, steamed rice and Andhra Style Palakura Pappu (Spinach with lentils).
Serve Andhra Pepper Chicken Recipe along with Tawa Paratha Recipe, steamed rice and Andhra Style
(Spinach with lentils).
Andhra Pepper Chicken December 22, 2020