Coorgi Pepper Chicken

Cuisines

Best for

Recipe

Ingredients

500 grams	chicken, cut into pieces
2 tablespoons	vegetable oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
10 pieces	curry leaves
2 medium	onions, finely chopped
1 tablespoon	ginger-garlic paste
2 teaspoons	black pepper, coarsely ground
1 teaspoon	turmeric powder
1 teaspoon	coriander powder
1 teaspoon	red chili powder
1 cup	water
—	salt to taste
1 tablespoon	lime juice
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Heat oil in a pan over medium heat and add mustard seeds and cumin seeds. Allow them to splutter.
2. 2 Add curry leaves and sauté for a few seconds until fragrant.
3. 3 Add the chopped onions and sauté until they turn golden brown.
4. 4 Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. 5 Add the chicken pieces and cook until they are lightly browned on all sides.
6. 6 Mix in the black pepper, turmeric powder, coriander powder, and red chili powder. Stir well to coat the chicken with the spices.
7. 7 Pour in the water and season with salt. Cover and cook on low heat for about 20 minutes until the chicken is tender and cooked through.
8. 8 Remove the lid and increase the heat to medium-high to evaporate any excess liquid, if necessary.
9. 9 Once the desired consistency is reached, turn off the heat and stir in the lime juice.
10. 10 Garnish with chopped coriander leaves before serving.