Make Deliciously Savory Chicken with Just a Touch of Heat!
This chicken dish is sure to become a staple in many households. A superb one-pot chicken recipe, uniquely flavored by a sprinkling of crushed peppercorns, cardamom pods and a ginger and garlic paste. If you don't want to use chicken on the bone, use skinless-boneless chicken breast, which will also speed up this recipe considerably. Fabulous served right away, this Indian pepper chicken also keeps wonderfully for the next day.
Pepper Chicken
Ingredients
1 chicken, cut up and skinless
2 tsp garlic purée
2 tsp ginger, finely grated
4 cinnamon sticks
4 cardamom pods
4 cloves
2 red onions, finely sliced
1 tsp ground turmeric
1 tsp red chili powder
1 tsp ground cumin
2 tsp ground coriander
3 curry leaves
3 green chillies, cut length ways
2 tomatoes, finely chopped
1 tsp peppercorns, crushed
vegetable oil
salt
Directions
First, prepare the skinned chicken by cutting each breast into 3 pieces and each leg into 2 pieces (thigh and leg). Set aside until required.
Make a paste by mixing together the garlic purée and the finely grated ginger.
Heat oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon sticks, cardamom pods and cloves and sauté for 30 seconds. Add the sliced onions, stirring occasionally until nicely colored.
Add the bone in chicken, the ginger-garlic paste, turmeric powder, chili powder, ground cumin, ground coriander and salt and cook for 10 minutes.
Add 1/2 a cup of hot water and the chicken breasts, stir well, cover with a lid and simmer for a further 15 minutes.
Now add the green chilies, curry leaves and chopped tomatoes. Turn up the heat and cook for 5 minutes or until the chicken is cooked through - prod the thighs and drumsticks with a fork to judge whether they are cooked through or not.
Remove the pan from the heat, sprinkle with the crushed peppercorns and serve.
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