Pepper Chicken Dry

Method

1. 1

   Marinate chicken: Cut 750g chicken into small pieces. Mix with 1 tbsp ginger-garlic paste, 1 tsp turmeric, half tsp red chilli powder and salt. Marinate 30 minutes.

2. 2

   Make pepper paste: Grind 2 tbsp black peppercorns, 1 tsp fennel seeds and 6 garlic cloves to a coarse paste — the pepper is the star, keep it bold and coarse.

3. 3

   Fry shallots until very dark: Heat 4 tbsp sesame oil. Add 1.5 cups sliced shallots and fry on medium heat 12-15 minutes until very dark golden.

4. 4

   Add pepper paste: Add the coarse pepper-garlic paste to the dark shallots. Fry on medium heat 5-6 minutes stirring constantly.

5. 5

   Add marinated chicken: Add chicken pieces. Toss on high heat 8-10 minutes until chicken changes colour completely.

6. 6

   Cook dry: Do not add water — pepper chicken is a dry dish. Reduce heat to medium and cook 15-18 minutes stirring every few minutes.

7. 7

   Add spices: Add 1 tsp garam masala and 1 tsp coriander powder. Toss and cook 3 minutes.

8. 8

   Add curry leaves: Toss in a large sprig of curry leaves. Fry 1 minute until aromatic.

9. 9

   Check doneness: Chicken should be fully cooked and masala completely dry — no gravy at all.

10. 10

    Serve: Adjust salt. Pepper chicken dry should be dark, coated with black pepper and intensely spiced. Serve with rice or parotta.