Curry Leaf Pepper Chicken

Name: Curry Leaf Pepper Chicken
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 400 gms chicken wings; 1 tbsp lemon juice; As needed salt to taste; 10-12 Garlic cloves; 1 inch piece ginger; 1 medium onion chopped finely; 1 tomato sliced; 1/2 capsicum sliced; 1 green chilli; 1 tsp chilli flakes; 1 tsp fennel seeds; 1/2 tsp cumin seeds; 1/2 tsp black pepper powder; 1 tsp coriander powder; 1/4 th tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp garam masala powder; 1 tbsp coriander chopped; 10-12 curry leaves; 3 tbsp refined oil; 50 ml hot water

Kumkum Chatterjee @cook_12055532

#par
#cookeverypart
Curry Leaf Pepper Chicken is a flavourful,hot and spicy dish that is cooked in a delicious curry leaves masala.Serve it as an appetizer at parties with chilled drinks or as a side dish to your main course meals .

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

3 servings

400 gmschicken wings
1 tbsplemon juice
As neededsalt to taste
10-12Garlic cloves
1 inchpiece ginger
1medium onion chopped finely
1tomato sliced
1/2capsicum sliced
1green chilli
1 tspchilli flakes
1 tspfennel seeds
1/2 tspcumin seeds
1/2 tspblack pepper powder
1 tspcoriander powder
1/4th tsp turmeric powder
1 tspKashmiri Red Chilli Powder
1/2 tspgaram masala powder
1 tbspcoriander chopped
10-12curry leaves
3 tbsprefined oil
50 mlhot water

Saved

Steps

30 minutes

1

Wash and pat dry the chicken pieces.Smear salt,pepper powder,lime juice and set aside for 30 minutes. Meanwhile make a paste of 5-6 curry leaves,1 inch ginger,4-5 garlic cloves, 1/2 tsp fennel seeds, coriander powder,1 green chilli.Add 1/4 th cup water and grind to a smooth paste.
2

Heat oil in a pan and lightly fry the chicken till it changes colour.Set aside.In the remaining oil, sprinkle 1/4 th tsp cumin seeds and 1/4 th tsp fennel seeds.When they splutter, add sliced onion and few curry leaves and saute till translucent.Add sliced tomato and capsicum. Sprinkle 1/4 th tsp salt and saute for 2 minutes.
3

Now add the ground paste,Kashmiri Red Chilli Powder,red chilli flakes,black pepper powder,ginger garlic paste and turmeric powder.Adjust salt to taste.Add hot water and cook till moisture evaporates.
4

Garnish with chopped coriander and few slit green and red chillies and chopped coriander. Serve hot as an appetizer with chilled drinks at parties or as a side dish with steamed or jeera rice or with any Indian flatbread.