பட்டாசு Recipe 🔥 Pepper Chicken

Ingredients

• 100 ml Groundnut Oil (neutral oil for frying)
• 150 g Onion (blended into a smooth paste)
• 1 tablespoon Ginger Paste (fresh ginger blended)
• 2 tablespoons Garlic Paste (fresh garlic blended)
• 200 g Tomato Paste (made from 2 medium tomatoes, blended)
• 1 teaspoon Sakthi Masala Turmeric Powder (brand specific, can use regular turmeric)
• 1 tablespoon Sakthi Masala Chili Powder (brand specific, can use regular red chili powder)
• 1 tablespoon Coriander Powder
• 2 tablespoons Black Pepper (freshly ground, added in two stages)
• 1 tablespoon Cumin Powder
• 100 ml Plain Thick Yogurt (full‑fat, Greek‑style consistency)
• 1.5 teaspoons Salt (adjust to taste)
• 10 pieces Curry Leaves (fresh, added early)
• 2 tablespoons Fresh Coriander Leaves (chopped, for garnish)
• 0.5 piece Lemon (juice only, added after heat off)
• 500 g Chicken (broiler chicken pieces, bone‑in or boneless)

Instructions

1. Prepare Ingredients

   Blend the onion into a smooth paste, blend two tomatoes into a paste, make ginger and garlic pastes, wash the chicken and marinate with turmeric powder and a pinch of salt for 10‑15 minutes.

   Time: PT10M

2. Sauté Onion Paste

   Heat 100 ml groundnut oil in the skillet over medium‑high heat. Add the onion paste and sauté, stirring constantly, until it turns deep golden brown and the moisture evaporates, resembling a thick halwa.

   Time: PT7M

   Temperature: Medium‑high

3. Add Ginger and Garlic

   Stir in 1 tbsp ginger paste and 2 tbsp garlic paste. Cook for about 1 minute until the raw aroma disappears.

   Time: PT1M

   Temperature: Medium‑high

4. Incorporate Tomato Paste

   Add the tomato paste (from two tomatoes) and sauté until the mixture turns a vibrant red and glossy, about 3 minutes.

   Time: PT3M

   Temperature: Medium‑high

5. Spice It Up – First Pepper Addition

   Add Sakthi Masala chili powder, coriander powder, and 1 tbsp of freshly ground black pepper. Stir for 1 minute to release aromas.

   Time: PT1M

   Temperature: Medium‑high

6. Add Chicken

   Introduce the chicken pieces, toss to coat with the masala, and add a splash of water (about 2 tbsp) to help the masala roast. Cook, stirring occasionally, until the chicken releases its own moisture and the liquid evaporates, roughly 8 minutes.

   Time: PT8M

   Temperature: Medium

7. Add Curry Leaves

   Add the fresh curry leaves and continue cooking for 2 minutes.

   Time: PT2M

   Temperature: Medium

8. Cumin, Salt, and Yogurt

   Stir in 1 tbsp cumin powder, the remaining salt, and a ladle (≈100 ml) of thick yogurt. Mix well and cook for 5 minutes until the yogurt integrates and the chicken is about 80‑90 % done.

   Time: PT5M

   Temperature: Medium

9. Final Pepper Boost

   Add the remaining 1 tbsp black pepper, adjust salt if needed, and cook for another 2 minutes.

   Time: PT2M

   Temperature: Medium

10. Finish with Lemon Juice

    Turn off the heat, squeeze the juice of half a lemon over the chicken, stir gently, then cover the pan and let it rest for 5 minutes.

    Time: PT5M

11. Garnish and Serve

    Garnish with a handful of chopped coriander leaves and serve hot with chapati or rice.

    Time: PT1M

Nutrition Facts

Calories

511

Protein

30 g

Carbohydrates

10 g

Fat

30 g

Fiber

2 g