Take a suitable wide mouthed vessel that can cook 1kg chicken. Place it on the big burner.

(prefer 5 litres vessel so that we can avoid spill over while cooking)

Add the below in the vessel –

• 250gms of thinly sliced onionsin the vessel
• 150g cooking oil to fry the content. (prefer ground nut or refined sunflower oil).
• Then add the ginger garlic paste
• Stir the contents well for 10 seconds.
• Add each handful of coriander leaves and mint leaves to the pan. Stir for 10 seconds.
• Turmeric powder – 1 tablespoon
• Red chilli powder – 1 tablespoon
• Salt – 1 tablespoon
• Curd – 100 ml

Stir well to mix all the contents well – stir for 10 to 15 seconds.

Now, add chopped tomatoes and then 3 green chillies.

Stir again for 1 minute and let the contents cook in high flame for 1 minute.

Add the chicken pieces to the vessel and start stirring well.

Let the chicken pieces get coated with the masala uniformly.

Now, turn the flame to HIGH. Close the vessel with a suitable lid.

Let the chicken pieces and masala start cooking in high flame for 5 minutes.

After 5 minutes, remove the lid. Once again stir for 10 seconds.

Then place the lid on the vessel.

Keep the flame in LOW mode.

Let the contents get cooked in low flame for 15 minutes.

After 15 minutes, remove the lid, take one piece chicken to check if got cooked completely.

Just try to break a small piece of meat, it should come smoothly.

Try to move the chicken pieces and keep all of them on one side of the vessel.

Now add coriander powder – 1 tablespoon.

Sprinkle the coriander powder on the gravy and not over the chicken pieces.

Stir the gravy a little.

Now add Pepper powder – 1 tablespoon (on the gravy)

Stir a little so that pepper mixes well in the gravy.

Please note that we add pepper powder only at the last. This is done to avoid pepper getting burnt.

Now, stir so that chicken pieces and gravy mix well at last.

Thus, our pepper chicken is ready to be tasted.

• The pepper chicken tastes good with dosa, idli, parotta and idiyappam.