- Servings: 2
- Preparation time: 5 minutes.
- Cooking time: 30-35 minutes.
- Total time: 40 minutes.
“Pepper Chicken” is a pungent chicken 🐓 recipe originated in south Indian cuisine and very popular in that region till now. The recipe that I share with you today have some variations, tastes like north Indian, serve with Chapati or as starter…
This black pepper chicken is really, hot, delicious and dry recipe. The key of the deliciousness is freshly roasted, roughly ground black pepper, perfectly blends with green cardamom.
This may be unique recipe for someone……
Ingredients:
- Chicken: 500gm
- Vinegar: 2 tablespoon
- Black pepper powder: 1 teaspoon
- Green cardamom powder: 1 teaspoon
- Black pepper (roasted and crushed): 2 teaspoon
- Onion: 150gm
- Ginger: 2 teaspoon (paste)
- Garlic: 1 teaspoon (paste)
- Cumin seed: 1 teaspoon
- Bay leaf: 2 no.
- Garlic: 4 flake
- Clove: 4 no.
- Salt: 1 tablespoon (as per taste)
- Turmeric powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Oil: 3 tablespoon
Preparation:
- Clean and wash chicken. Soak with vinegar for 5-10 minutes. Wash with water.
- Chop onion longitudinally.
Method:
- Heat oil in a fry pan put cumin seed, clove, bay leaf, garlic flake in it. Sputter it for few seconds.
- Add chopped onion and saute on high flame for 2-3 minutes or till light brown colour appears; add garlic and ginger paste, continue to fry for a minute.
- Add chicken piece, turmeric powder and coriander powder; reduce to low heat, let it fry for 20-25 minutes or till oil separates from masala.
- Cook further on medium flame till the chicken is done (if needed put little water, with tender chicken and low flame no need to put water).
- Add green cardamom powder, black pepper powder, put off the flame.
- Leave it for 5-10 minutes with cover on.
- Garnish with roasted and crushed black pepper.
- Now, Pepper chicken is ready to serve.
Pepper chicken by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.