PEPPER CHICKEN

 

Lately, I’ve been cooking chicken quite often, all thanks to the Puppy. When I order meat for him, I pick up extra for ourselves. The Puppy however, like Skip, is more excited about eggs, curd and fruits!

The other day Skip and I were discussing the food we missed eating the most during this lockdown and the conversation moved on to unconventional chocolate fusion dishes. I told him about chocolate on pizza. He gave it a thought and said he was open to try it as it would in all likelihood taste like pancakes. I next told him about the chocolate samosa. Skip gave me a weird look and then said, “Mamma, that’s called a croissant and not a samosa!” He shook his head in disapproval and walked away with his nose stuck in the air.

Look at that gorgeous colour of the chicken! I was looking for a dry(er) pepper fry recipe but this tasted delicious as well. It is mildly tangy and spicy and makes you want to lick your fingers when no-one’s looking.

Recipe is from Tasty Recipe Hut.

For more such chicken recipes, stay home, stay safe and follow me on Facebook and Instagram (Lucidlucent).

PEPPER CHICKEN

 

Ingredients:

Kashmiri red chilli – 6  

Coriander seeds – 2 tbsp

Cumin seeds – 1 tsp

Black peppercorns – 2 tsp\

Onion (medium sized)- 3

Ginger garlic paste- 1 tbsp

Chicken ( I used curry cut) – 500 gms

Curry leaves – 12

Additional curry leaves, coriander leaves (optional)

Salt – to taste

Water – 2/3 cup

Method:

1. Toast the dry red chillis on low flame for about 2 mins and keep it aside.

2. Toast the coriander seeds for a minute, to this add the cumin seeds and black pepper and toast till aromatic.

3.     Let the above spices cool and then grind into a fine powder.

4.     Slice the onions and fry them in oil until they brown. Once cooled, grind it into a fine paste and set aside.

5. Fry the ginger garlic paste for a minute and add the chicken pieces to it.

6. Fry the chicken till they slightly brown. Add the ground spice powder (the mixture may appear to be a lot, but it’s the right quantity for 500 gms). Mix it well until the pieces of chicken are well coated with the powder.

7.  Add the curry leaves and the ground onion paste and mix well.

8.     Add salt and mix well.

9.     Add 1/3 cup water, give the chicken a good mix and add the remaining water.

10. Cover and cook until the chicken is fully cooked (for about 15 minutes).

11. Add curry leaves, coriander leaves and some powdered pepper ( if you like it spicy) and give it all a good mix.

12. Done.