📝 Ingredients
- Chicken – 500 g (cleaned & cut)
- Onion – 2 medium (finely chopped)
- Tomato – 1 medium (chopped)
- Ginger-garlic paste – 1 tbsp
- Curry leaves – 1 sprig
- Green chilli – 2 (slit)
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
- Cumin powder – ½ tsp
- Fennel powder – ½ tsp
- Pepper powder – 2 tsp (freshly ground)
- Garam masala – ½ tsp
- Oil – 3 tbsp
- Salt – to taste
- Water – 1 cup (adjust as needed)
- Fresh coriander leaves – few (for garnish)
🔥 For Pepper Masala (dry roast & grind)
- Black pepper – 2 tsp
- Fennel seeds – 1 tsp
- Cinnamon – 1 small piece
- Cloves – 2
👉 Roast till aromatic, cool, and grind into a coarse powder.
🍳 Method
- Heat oil in a pan, add curry leaves, green chilli, and onions. Sauté till golden brown.
- Add ginger-garlic paste and fry till raw smell goes away.
- Add tomatoes, turmeric, coriander powder, cumin powder, fennel powder, and salt. Cook till tomatoes turn mushy.
- Add chicken pieces, mix well, and sauté for 5–7 minutes on medium flame.
- Add 1 cup water, cover, and cook till chicken is tender.
- Add freshly ground pepper masala + pepper powder + garam masala. Mix well.
- Simmer for 5 minutes until oil separates and gravy thickens.
- Garnish with coriander leaves and serve hot.
🍽️ Best Served With
- Steamed rice + rasam
- Chapati / Phulka
- Kerala parotta
- Idiyappam / Appam
