5 January 2009

Chicken Pepper Thick Gravy Roast

How to make chicken Pepper - Thick Gravy Roast


1) Chicken – 750 gms.
2) shallot – 2 cups ( sliced in to 2 pieces)
3) Garlic – 8 nos. ( crushed or chopped)
4) Ginger – 2 ½” 1 pieces.( crushed or chopped)
5) Green chilly – 2 nos.
6) Vinegar – 1 teaspoon
7) Tomato’s – 2 nos.( chopped- medium big)
8) Masala Powder (Garam Masala) – ¾ Table spoon. ( Fennel seeds, cloves cardamom and

cinnamon stick)
9) Turmeric powder – ½ teaspoon.
10) Red chilly Powder ( Kashmiri) – ½ Table spoon
11) Fresh crushed Pepper powder – ¾ Table spoon.
12) Oil – 2-3 table spoon
13) Salt – to taste.
14) Mustard seeds- 2 teaspoon.
15) Curry leaves – As required.
16) Water – ½ cup.


Marinate the chicken with little red chilly powder, pepper powder, turmeric powder, garam masala powder, vinegar and salt and keep aside for about 30 minutes.

Heat oil in a thick bottom pan then pop up mustard seeds add crushed garlic, ginger and green chilly then sauté for few seconds then add chopped big onion until it becomes transparent and golden brown then add red chilly powder, garam Masala powder and pepper powder and sauté few seconds then add chopped tomatoes and sauté until tomatoes are cooked well with other ingredients. Then add marinated chicken pieces and ½ cup of water mix well then cover the pan & cook the chicken in slow fire for about 30-40 minutes. Then open the cover and mix well the chicken pieces with the gravy again in a medium heat until the gravy is well coated with chicken and do a taste test at this time and adjust the taste according to your wish and add fresh curry leaves and 2 pinch of garam Masala. Your chicken – pepper Masala is ready to serve.

1 comment:

  1. In the ingredients you have not specified big onion only small onions. So,what should i add big onions or small?