Pepper chicken
Pepper chicken, a dish known for its fresh flavours, showcases the blend of succulent chicken and the fiery kick of black pepper. One of the great aspects is its simplicity. It is an ideal choice for those who want a delicious and satisfying meal without the complexity of a lengthy cooking process. This dish has found its way into the hearts and kitchens of food enthusiasts worldwide.
Black pepper plays a pivotal role in pepper chicken, contributing not only to its distinctive taste but also to the overall aroma of the dish. While the traditional method of freshly grinding masalas undoubtedly adds a layer of aromatic richness. The quick version provides a convenient alternative for those seeking a delicious meal without the added preparation time. This simplified approach allows you to enjoy the delightful flavours without compromising on the taste.
Adding a step to dry roast and grind the spices is an excellent suggestion for those who want to try the traditional method of preparing Pepper chicken. To incorporate this traditional step into the Pepper chicken preparation: Dry roast the whole cumin seeds, fennel seeds and peppercorns on low flame until they release their aroma. Be cautious not to burn them. Allow the roasted spices to cool before grinding them into a fine powder using a spice grinder or mortar and pestle. Mix this freshly ground spice into the dish when adding other powdered spices to the recipe.
How to prepare and store ginger-garlic paste?
Pepper chicken
Ingredients
- 500 grams of chicken bone in cleaned and cut into pieces
- 2 onions thinly sliced
- 1 tomato
- 1 tbsp ginger-garlic paste
- ½ tsp cumin powder
- ½ tsp fennel powder
- ½ tsp garam masala
- ½ tsp chicken masala (optional)
- 1 ½ tbsp pepper powder adjust to taste
- Salt
- 1 tbsp coconut oil
- A few curry leaves
Instructions
- Heat oil in a large pan over medium heat. Add chopped onions, salt and sauté until they become golden brown.
- Add ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft.
- Add all spice powders. Mix well and cook for a few minutes until the raw smell of the spices disappears.
- Add the cleaned and cut chicken pieces and salt. Mix well to coat the chicken pieces evenly with the spices.
- Cover the pan and let the chicken cook on medium heat. Stir occasionally to prevent sticking to the bottom. Cook until the chicken is almost done.
- Take the lid off and continue cooking on low flame until the chicken is fully cooked and the masala has coated the chicken pieces well.
- Drizzle coconut oil and add a few curry leaves.
- Enjoy the pepper chicken!
Notes
I tried your pepper chicken recipe and it turned out to taste awesome and a huge hit among our family and friends . It tasted so authentic and everyone loved it. Its.a perfect side dish for Ghee rice, Parotta, Chappati & Naan. I highly recommend this recipe.
That´s wonderful! Thanks for the feedback. Hope you´ll enjoy all of my other recipes that you will try.
Mouth watering recipe. Unique blend of Indian masalas with Pepper.
Thank you!