Nulla kara Saramana chicken milagu curry, sudana Sadam sambar udan ?(A nice and spicy pepper chicken with sambar and hot rice) was my lunch yesterday. This is my sissy’s recipe and her favorite recipe too, which I follow mostly when making this pepper kind of curries. Pepper is so good compared to the chillies. With Rice and Sambar or dal, it is a perfect combo. I have used freshly roasted and ground masala which makes the curry more aromatic and flavorful. I have also already posted similar recipes like Pepper prawns masala, Pepper mushroom masala, Pepper liver, Mutton Pepper masala , Cauliflower Pepper fry, Mutton Pepper Fry, Mathi Pacha Kurumulaku fry also try them.
Let’s see how to make this recipe.
Preparation Time: 30 mins
Cooking Time : 40 mins
Serves: 4
INGREDIENTS REQUIRED
Oil – 2 tbsp
Onion – 3( made into a paste)
Ginger garlic paste – 1 tbsp
Salt to taste
Curry leaves – 2 sprigs
Coriander leaves – chopped
For Marination
Chicken – 500g (I have taken drum stick) pieces
Yoghurt – 1cup
Ginger garlic paste – 1/2 tbsp
Kashmiri Red chilli powder – 1 tsp
Salt – 1 tsp
For Roasting and Grinding
Peppercorns – 1.5 tbsp
Coriander seeds – 1 tbsp
Dried Red chillies – 2
Cumin seeds – 1/2 tbsp
Fennel seeds – 1 tsp
Cardamom – 1
Cloves – 4
Cinnamon – 2-inch piece
METHOD
1.Wash and clean the chicken pieces well with Turmeric powder. Drain the water completely and add the pieces to a mixing bowl. To it add yoghurt, Kashmiri Red chilli powder, ginger garlic paste and salt. Mix well and allow it to marinate for at least 30 minutes.
2.Dry roast the ingredients given in For Roasting and Grinding in low flame until a nice aroma starts coming. Allow it to cool down and then ground it into a fine powder.
3. Heat oil in a pan. When it gets hot, add the onion paste into, saute until the raw smell goes off and turns lightly golden. Add ginger-garlic paste to it. Saute till the raw smell leaves. Add the marinated chicken pieces along with the marinade, Curry leaves and the ground masala powder into it and mix well. Allow it to cook on low flame for 5 minutes. Then Add chopped Coriander leaves along with 1/2 cup of water. Cover and cook for 10 minutes on low flame until the oil begins to appear at the top. Finally, add chopped Coriander leaves to it and switch off the flame.
Serve hot with rice and dal or Sambar or biryani.
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