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We hope you got benefit from reading it, now let’s go back to spicy pepper chicken masala (kerala style) recipe. To make spicy pepper chicken masala (kerala style) you only need 14 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Spicy Pepper Chicken Masala (Kerala Style):
- You need 1 pack (1.5 lbs) Organic Free Ranch Chicken Thighs - Cut into small/medium size pieces
- Provide 1 cup Red Onions - chopped into fine pieces
- Provide 1 tbsp garlic paste
- Use 1 tbsp ginger paste
- Use 1 tomato chopped
- Get Cashew paste (Soak 5 to 6 cashews in 1/4 cup water for few minutes and grind it to make a fine paste)
- Prepare 2 stems curry leaves
- You need handful chopped cilantro
- Provide 5-6 green chilli - depending on the spice level
- Prepare 2 tbsp Coriander powder
- Use salt
- Get 1 tsp Pepper powder
- Prepare 1 tsp crushed pepper
- Provide few drops of lime/lemon juice
Steps to make Spicy Pepper Chicken Masala (Kerala Style):
- Marinate chicken pieces with 1/4 tsp salt and few drops of lemon juice and 1/4 tsp turmeric powder and keep it aside for 15minutes or so.This will make the chicken tender
- In a pan, add two tbsp of coconut oil. Add chopped/crushed ginger, garlic, chopped green chillies and curry leaves (1 to 2 stem) and saute it till the raw smell is gone.
- Add 1 cup of finely chopped onion into it and saute until onion becomes transparent. Add all the powders except crushed pepper powder and fry well. Next, add chopped tomatoes (1 cup approx.). Saute everything well and add some water. Cook the mixture till everything becomes a smooth paste.
- Add chicken into it,saute it .Add salt if needed Add half cup of water into it and cook for another 20 minutes or till chicken is cooked.
- Add cashew nut paste into it and mix well.
- Turn off the heat. Garnish it with some crushed pepper and cilantro leaves .
- Serve hot with Rice or Roti.
Mix well and marinate the chicken. Steps Marinate the cleaned chicken pieces with salt, pepper powder, turmeric powder and lemon juice. Crush the whole black pepper and keep it aside. Adjust black pepper according to your spice tolerance level. Thinly slice onions and green chilly.
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