Name: Slow Cooked Pepper Chicken recipe by Soumya Sreeraj at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 3
Ingredients: 1/2 kg chicken (bone in), cut into medium size pieces; For Marination; 1/4 teaspoon turmeric powder; 1/4 teaspoon pepper powder; 1/2 of a lemon; Salt to taste; For the Gravy; pepper corns 4; Cloves 4; Star anise 1; Cardamom 3; 1/2 inch Cinnamon stick; 2 cups chopped onions; 1 teaspoon ginger-garlic paste; 1/4 teaspoon turmeric powder; 1 teaspoon garam masala; 1 and a half teaspoon pepper powder, divided; 1 medium tomato, chopped; Curry leaves a few; 4 tablespoons coconut oil, divided; Salt to taste; 1 Cup water

ABOUT Slow Cooked Pepper Chicken RECIPE

I got this delicious chicken recipe from a friend. I decided to slow cook the chicken instead of pressure cooking and made few changes to the base recipe. To my surprise it came out well. Hope you would love making this flavourful dish.

Ingredients Serving: 3

1/2 kg chicken (bone in), cut into medium size pieces
For Marination
1/4 teaspoon turmeric powder
1/4 teaspoon pepper powder
1/2 of a lemon
Salt to taste
For the Gravy
pepper corns 4
Cloves 4
Star anise 1
Cardamom 3
1/2 inch Cinnamon stick
2 cups chopped onions
1 teaspoon ginger-garlic paste
1/4 teaspoon turmeric powder
1 teaspoon garam masala
1 and a half teaspoon pepper powder, divided
1 medium tomato, chopped
Curry leaves a few
4 tablespoons coconut oil, divided
Salt to taste
1 Cup water

Instructions

Marinate the chicken pieces with turmeric powder, pepper powder, salt and lemon juice. Set aside for at least 1 hour.
Crush together pepper corns, cloves, star anise, peeled cardamoms and cinnamon stick.
Heat 3 tablespoons coconut oil in a thick bottom pan at medium heat. Add the crushed whole spices. Wait for them to splutter.
To this add chopped onions and saute until onions turn soft. Add ginger-garlic paste and continue to saute until onions turn brown.
Bring down the flame and add turmeric powder, garam masala powder and 1 teaspoon pepper powder. Stir well until raw smell of masala disappears.
Add in the marinated chicken pieces and mix gently with the masala. Add 1 cup water and salt. Bring it to a boil on medium flame.
Cover with a tight lid and let it cook on low flame, stirring occasionally. It may take at least 45 minutes for the chicken to get cooked.
Once the chicken is cooked add the tomato pieces, curry leaves and remaining coconut oil. With lid on cook on lower flame till the tomato pieces are mushy. Sprinkle 1/2 teaspoon pepper powder and mix gently. Remove from fire.
Serve with chapathy, appam or idiyappam.

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