Pepper Chicken

                                 
                                                                         

                                     

This is a gem of a recipe which I found in a cookery book I had borrowed from someone. I don't  remember the name of the book or the author as it was a long time back but, a few of the recipes that I had noted down from the book, and which I  later  tried, turned out  really well. This is one of them.

This is a fairly simple recipe that anyone can attempt. Trust me! I first made it when I was still finding my way around a kitchen. I have since made it many times and it has become a favourite recipe of mine The best part about this recipe is that it is very versatile...you can include it in any menu whether its Indian, Chinese or continental.

Ingredients

1 chicken, cut in small pieces
4  onions, finely chopped
10 cloves garlic, finely chopped
4 green chillies, finely chopped
1 inch ginger, crushed
1 tea spoon pepper, freshly ground
salt to taste
1/2 tea spoon red chilly powder
1-2 table spoon white vinegar
2 table spoon oil
1/2 tea spoon cumin seeds
1/2 tea spoon mustard seeds
pinch of asafoetida ( hing)
Whole spices: 4 cloves, 1 inch cinnamon, 2-3 black cardamom, few peppercorn

Method: Chop onions finely. Crush ginger. Chop garlic and green chillies.

In a heavy bottom pan put oil. Allow to heat and then add cumin seeds, mustard seeds and asafoetida. Also add the whole spices - cloves, cinnamon, cardamom and peppercorn.  Now add ginger, garlic and green chillies.  Next add the onions. When onions turn golden add chicken pieces.  Stir for 10 to 15 mins.  Add salt, pepper and red chilly powder.  Saute for some more time. When the chicken is well fried and oil separates from the mixture, add 1/2 cup water and pressure cook  till tender. When pressure releases, open lid and add vinegar.  If the gravy is thin, stir for a few minutes till gravy thickens. Adjust seasoning and serve hot.

You need not pressure cook if you don't want to. Just cover the pan and lower flame and let it cook till tender. Depending on size of chicken the cooking time varies.

Always remember to taste your food before serving.  Sometimes just a little addition of the required ingredient can make all the difference to a dish.  The right consistency of a dish is also important.