I’ve been missing from here for quite some time, and this has been partly down to lack of time, and partly down to lack of new recipes. But, last week, I did make a custom version of pepper chicken, and finally, today, I’ve found the time to write about it.
Pepper chicken comes in various forms. You have Kali Mirch Tandoori, Kali Mirch Tikka, Kerala Style, Andhra Style and so on. Each has its own charm, and I love all of them. But, I have a few limitations. My favourites are the first two, but I do not own a grill, so anything roasted is out. So it’s down to the curry style pepper chicken. I did some Googling around, and came up with a recipe I thought would be good enough, and which would not require too much effort.
Then came the decision about when to actually make it. I’m a bit lazy (well it’s in the description…lazy bachelor), plus my recent workload has been anything but light. So once I’m home, I don’t feel like going out and buying anything. Still, I love chicken, and one day, the urge got the best of my laziness. So I went out, got myself some fresh chicken, and it was time for pepper chicken.
- Chicken: boneless, 250g, cut into cubes
- Lemon juice: 1 1/2 tsp.
- Pepper: 1 tbsp., freshly ground
- Onion: 1, medium, chopped fine
- Ginger: 1″ piece
- Garlic: 4-5 cloves
- Curry leaves: 1 bunch
- Green Chili: 1, medium, slit lengthwise. This depends on your chili, so be careful
- Garam masala powder: 1/2 tsp.
- Dhania/Coriander powder: 1 tsp.
- Turmeric powder: 1/4 tsp.
- Salt: to taste. I used around 1 1/2 tsp.
- Oil: 1 tbsp.
- Marinate the chicken with 1/2 tsp. lemon juice, 1/2 tsp. salt and some of the pepper. Keep aside for at least 30 minutes.
- In a pan, heat oil.
- Grind together the ginger and garlic or chop fine, and add to the pan. Also add curry leaves and chili.
- After a few seconds, add the onions. Cook till golden brown.
- Add all the spice powders and a spoonful of water to prevent scorching. Cook on low flame till the spices are cooked.
- Add the chicken pieces, remaining pepper powder, salt and lemon juice. Add some water, put a lid on, and let it simmer for a few minutes on medium heat till the chicken is well done.
Ta-da! Pepper chicken is ready!
Here it is with some schezwan noodles I’d made the previous day.