Pepper Chicken
(Murg Kali Mirch)

Serves: 4  Cooking time (approx.): 20 minutes Style: Indian Non-Vegetarian 8  medium pieces (about 800 grams) of chicken 2  tablespoon(s) peppercorns coarsely powdered salt to taste 2  teaspoon(s) ginger paste 2  teaspoon(s) garlic paste 1  teaspoon(s) hot spice mix (garam masala) powder 3  tablespoons oil 1  sprig curry leaves 2  large tomato(es) pureed 4  tablespoons fresh coriander leaves finely chopped finely chopped fresh coriander and freshly milled pepper to garnish Marinate the chicken pieces with the pepper, salt, half the ginger, garlic and garam masala powder (hot spice mix) for atleast 2 hours. Heat half the oil in a heavy-bottomed pan. Shallow fry the marinated chicken on medium heat for about 4  minutes or till golden brown on both sides. Remove on to a paper towel and keep warm. Add the remaining oil (or only required amount) to the pan and heat it. Add the curry leaves. Add the remaining ginger and garlic pastes. Saute briefly till the raw smell goes. Add the tomato puree and bring to a boil. Simmer for about 4  minutes. Add the chicken pieces, coriander leaves and the remaining garam masala powder (hot spice mix). Stir in some hot water if required and mix well. Cover and cook on medium heat for about 12  minutes or till the chicken pieces are well cooked. If the chicken is not yet cooked and the gravy looks dry, add some hot water little by little as required whilst stirring. Cover and cook on low heat till done. Serve hot garnished with coriander leaves and a sprinkling of freshly milled pepper. TIPS: Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken. The amount of blackpepper can be decreased or increased as desired. Keep some extra amount of hot water ready if more gravy is desired. Serve hot with: Cumin Rice (Jeera Chawal), steamed rice or Indian bread (Roti).

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