Indian pepper chicken is a delicious, aromatic, hot & spicy side dish to serve with rice or chapati. This is great to enjoy during monsoon or winters. This pepper chicken recipe is super quick to make as it needs no grinding masala, no elaborate cooking and is made with simple and basic ingredients. Indian cuisine is diverse and each region has their own way of making this dish. The recipe shared here has always been a winner at home for the unique aroma and taste. The key to this delicious aromatic dish is the fresh yogurt which gives the tangy tastes and black pepper which brings a mild heat to the dish. Pepper chicken is unique in a way from the other INDIAN CHICKEN CURRY RECIPES I have shared earlier. The quantity of red chili powder and coriander powder used is less here when compared to other chicken curries. This recipe will give a moderately hot & spicy dish. To make it more spicy add more chill powder and black pepper powder.
This pepper chicken recipe can be used to make both versions of the pepper chicken dry and gravy. To get the right taste, do stick on to the exact measurements. So lets quickly jump to check the ingredients and recipe
INGREDIENTS:
For Marination:
Chicken- 500 grms (bone-in or boneless)
Ginger Garlic Paste- 1½ tsp
Turmeric- ¼ tsp
Pepper Powder- 1 tsp
Red chilli Powder- 1 tsp
Curd or Yogurt- ½ cup
salt to taste
For Preparation:
Oil- 2 to 3 tbsp
Garlic- 1 tbsp, chopped
Green chillies- 2 nos, slit
Curry leaves- 2 to 3 strings, (10-15 leaves)
PROCEDURE:
Marinate chicken with ingredients under marination. Keep it aside for 1 hour.
Pour oil to a hot pan. Add chopped Garlic, Green chillies, curry leaves. Allow them to sizzle.
Add marinated chicken and fry for about 3 to 4 minutes.
Cover and cook on a low flame till the chicken turns tender.
If the chicken doesn't let out enough moisture to cook, then add little water.
Cover and cook until soft. If you want to have gravy, You can take it off while there is moisture.
If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. fry till all the moisture dries up.
Serve pepper chicken hot with rice and Rasam.
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