Pepper Chicken Fry
|Chicken breast pieces||2|
|Black peppercorns||2 Tablespoon|
|Coriander seeds||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Cinnamon sticks||3 Medium|
|Garlic ginger paste||1 Teaspoon|
|Lime juice||1 Tablespoon|
Wash & cut chicken breast into cubes.
Dry roast peppercorns, coriander seeds, dry red chillies.
Grind onions, tomato, ginger garlic paste, roasted peppercorns, coriander seeds, dry red chillies together.
Marinade chicken pieces with ground mixture & yogurt. Refrigerate for at least 1 hour
Heat 4 tbs oil in a deep skillet. Add cumin seeds, cloves, cinnamon sticks. Add the marinated chicken. Stir & cover with lid.
Once the chicken is cooked add butter. Add juice of lime. Mix well.
If you wish to have a little gravy, remove after chicken is thoroughly cooked. Else remove lid & keep frying chicken until all the water has evaporated & chicken gets roasted well. (Approx 10 minutes after chicken is thoroughly cooked).