Pepper Chicken Curry

 This recipe is courtesy of Spice Eats (Variations are mine)

Chicken Marination & Cooking

• 500 gms Chicken Curry Cut
• 2 tsp Pepper powder (adjust as per the need)
• 1 tsp Lemon juice
• 1 tsp Jeera Powder
• 2-3 tsp Oil 
• Salt to taste

1. Mix all the above and keep it for 30 minutes. 
2. After 30 minutes heat 1tbsp oil in a large pan. Once the oil is hot, add chicken to the pan and let it cook on high heat for 5-6 minutes
3. Turn the chicken over and let again cook for 5-6 minutes
4. Cover the pan with a lid and let the chicken cook until succulent
5. Take out the chicken and keep it aside

Onion-Cashew Paste

• 3-4 Onions (Small) - Sliced
• 1” piece Ginger - chopped
• 6-7 Garlic cloves
• 2-3 Green Chillies
• 8-10 Cashew nuts

1. Heat 1 tbsp of oil in a pan. Put Onion and fry for 4-5 minutes until Onion changes colour
2. Put Ginger, Garlic, Cashews and Chillies and fry for 5 minutes in medium flame
3. Once everything is fired, take them off the heat and let it cool for some time
4. Put these in a blender and make them into a fine paste. Add water if needed to make a paste

Main Curry

• 2-3 Cardamoms
• 2-3 Cloves
• 1/2 inch Cinnamon
• 2 tsp Everest Garam masala (adjust as needed)
• 2 tsp Everest Kitchen King masala (adjust as needed)
• 1 tsp Turmeric (Haldi) 
• 1 cup of Curd/yoghurt beaten and mixed with 1/2 cup of water

1. Take Garam Masala, Kitchen King Masala and Haldi and put in a small bowl and put a 1 tbsp of water to make a thick masala paste and keep it aside
2. Heat 1 tbsp oil in a large pan. Put the Onion-Cashew paste in the pan and let cook in medium heat for some time until it changes colour
3. Add chicken to the pan and mix well. Add Curd and the masala paste in point #1 and mix well. Let it cook for some time until oil starts separating,
4. Cover with a lid and cook for some time, stirring occasionally.
5. Once the gravy has attained consistency, Add some water and let it cook for 5-7 minutes.
6. Remove from heat and garnish with Green chillis and Coriander
7. Server with Rotis