Andhra Pepper Chicken
This dry pepper chicken recipe is from Andhra cuisine, famous for its spicy dishes. Flavored with black pepper and fresh curry leaves, this spicy Andhra pepper chicken has an amazing aroma and Andhra restaurant’s flavor.
Ingredients
For marination
- 600 grams Chicken, on the bone,
- 10 cloves Garlic
- 2 inch Ginger
- Juice of 1 Lemon
- 1/2 tsp Turmeric Powder
- 1/2 tsp Salt
For Pepper Chicken Masala
- 2 Onions, thinly slices
- 4 cloves Garlic
- 1 inch Ginger, finely chopped
- 2 Green Chillies, slit
- Salt, to taste
- 3 springs Curry eaves
- 2-1/2 tbsp Pepper Corns, coarsly pounded
- 4 tbsp Oil, for cooking
For Garnish
- Fresh Corinder, chopped
- 1 tsp Coarsly pounded Pepper Corns
- 1 tsp Lemon Juice
Instructions
- Into a large mixing now, add the chickenpieces along with bones, turmeric powder, ginger garlic paste, lemon juice andsalt. Mix well to combine. Cover the pan, place it in the refrigerator andmarinate the chicken for 30 minutes.
- To make the Andhra Pepper Chicken, in a largewok or a kadai or a deep pan preheat the oil over medium heat.
- Add the sliced onion, sliced green chillies,chopped ginger and chopped garlic and saute until the onion softens and turnsslightly brown. Stir in the curry leaves
- Once the onions start to brown, add themarinated chicken and saute for about 2 minutes with the onion ginger garlicmasala.
- After couple of minutes, add the corianderpowder and crushed pepper. Stir well, cover the pan and cook on low heatuntil the Andhra Pepper Chicken comes together from sides of the pan. Keepstirring intermittently and sprinkle water as and when required to cook thechicken.
- Cook until the Andhra Pepper Chicken until itis tender and cooked. Once the chicken is soft cooked, open the lid and stir onmedium heat until the moisture evaporated to make it dry.
- Just before you are ready to serve addanother 1 teaspoon crushed pepper, 1 teaspoon lemon juice and chopped corianderleaves and give it a stir.
- Serve Andhra Pepper Chicken Recipe alongwith Steamed rice
Notes
When making Andhra Pepper Chicken, there are several important considerations to ensure the dish turns out flavorful and authentic:
- Quality of Ingredients: Use fresh chicken, preferably with the skin removed but bones in, as bones add more flavor. Freshly ground black pepper and other spices should be used for the best aroma and taste. The quality of spices directly influences the dish's depth of flavor.
- Balancing Spices: The essence of Andhra Pepper Chicken lies in its spice blend. Black pepper is the star, but it needs to be balanced with other spices like coriander, cumin, and turmeric for a well-rounded flavor. Adjust the quantity of black pepper based on your heat tolerance.
- Marination Time: Marinating the chicken for at least an hour (or overnight, if possible) in the spices and yoghurt helps tenderize the meat and infuse it with flavors. The acidity in the yoghurt also acts as a tenderizer, making the chicken softer and juicier.
- Cooking on Low Heat: Slow cooking the chicken on a low flame is crucial. It ensures the meat is cooked thoroughly without becoming tough and allows the spices to develop their full flavor.
- Stirring Frequently: Given the high content of spices and the risk of burning, it's important to stir the chicken frequently during cooking. This prevents the spices from sticking to the bottom of the pan and burning, which can impart a bitter taste to the dish.
- Adjusting the Gravy: The consistency of the gravy can be adjusted according to preference. Some like it dry, which is great as a starter or side dish, while others may prefer a bit of gravy to go with rice or bread. Adjust the amount of water accordingly during cooking.
- Finishing with Curry Leaves: Adding fresh curry leaves towards the end of cooking gives the dish a distinct South Indian flavor that's characteristic of Andhra cuisine. The curry leaves should be fried in a little oil before adding to release their full aroma and flavor.
- Taste and Adjust: Before serving, taste the dish and adjust the seasoning if necessary. Sometimes, a little extra salt or a squeeze of lemon juice at the end can elevate the flavors beautifully.