Pepper Chicken Curry ~ Miriyala Chicken
I consider this Pepper Chicken Curry recipe as my family recipe since it is coming from last 3 generations as far as I know. My grandmother (ammamma) used to make this chicken dish as a special dish for her son-in-laws, using only fresh black pepper powder instead of red chilli powder or green chillies and which was their favorite dish. In 2’nd generation, my mother made it popular in her potlucks and kitty parties where my extended family enjoys. Now as my turn comes, I am happy to share this recipe with you all. I made this dish for last Christmas get together and all my cousins and family members loved it.
In the original recipe, only black peppers were used to get desired spice level. You may use green chillies for more spicy version.
Ingredients:
- Chicken – 2 Lbs
- Ginger garlic paste – 2 Tbsp
- Yogurt – 2 Tbsp
- Turmeric – ½ tsp
- Salt – 1 tsp
- Oil – 3 Tbsp
- Shajeera – 1 tsp
- Onion – 2 medium
- Green chillies – 5 ( optional)
- Curry leaves – 5
- Pepper powder – 2 to 3 Tbsp ( Fresh ground black)
- Dry coconut powder – 1 tsp
- Garam masala powder – 1 tsp
- Coriander powder – 2 tsp
- Coriander leaves – Few to garnish
Method:
- Marinate chicken with yogurt,ginger garlic paste, turmeric and salt.
- Chop onions and green chillies.
- Heat oil in a non stick pan on medium heat, when the oil is heated add shajeera, onion, green chillies and curry leaves one after the other.
- When the onions turn translucent, add chicken and cover with lid
- Cook chicken in the juices on medium low heat for around 15 minutes.
- Add pepper powder and dry coconut powder.
- Continue cooking until all the water evaporates by uncovering the lid.
- Add garam masala and coriander powder. Cook until it reaches your desired consistency. It is good either with little thick gravy or as dry curry. Garnish with coriander leaves.
- Serve hot with rice or biryani or pulav or roti.
Looks so yummy !!!! I would definetly try this pretty soon and let you know
Lovely Recipe