Non Vegeterian, Recipes, Weight Loss Recipes

Pepper Chicken!Ā 

This chicken is perfect when you want to impress your friends and family šŸ¤—šŸ¤—

So easy to make and it’s taste super spicy šŸ˜‡ and you will fall in love with this pepper chicken.

My mom make this pepper chicken for sunday dinner along with roti/chapati/Poori šŸ™‚

This recipe is freezer friendly and make it less calorie buy using only spray oil šŸ™‚

Give a try and let me know!

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To roast and grind:

Peppercorn – 1/4 teaspoon

Cumin seeds – 1/2 teaspoon

Coriander seeds – 1/2 teaspoon

Fennel seeds – 1/4 teaspoon

Ingredients:

Oil/spray oil

Cloves, cinnamon, cardamom – each 3

Onion – chopped finely 1 big or 2 medium sized

Tomato – 2 finely chopped or half canned tomato paste

chicken – 400 grams, Try to use chicken with bone for nice flavor. You can also use boneless.

Ginger garlic paste – 1 tablespoon

Turmeric powder – 1/2 teaspoon or lesser

Chilli powder – optional, to taste

Coriander leaves – to garnish

Method:

Let’s prepare the ground masala powder for this pepper chicken. Dry roast whole pepper, cumin seeds, fennel seeds and coriander seeds until brown not burned. Roast until you smell nice aroma.

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Cool the masala completely and grind into a smooth powder if possible. You can also store this powder in air-tight container for 1 month.

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Keep the ground masala aside. Heat a heavy bottom pan with oil/spray oil, add whole spices cloves,cinnamon and cardamom.

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Add finely chopped onion and saute until browned.

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Then add ginger garlic paste and saute until raw smell leaves.

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Time to add chopped tomato/tomato paste and mix everything well. Cook until mushy.

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After tomato becomes soft add chopped and cleaned chicken pieces and mix everything well on high flame.

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Add turmeric powder and salt along with chicken and mix and cover with lid and cook for 10 minutes. Don’t add any water.

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After 10-15 minutes open the lid and mix the chicken and let it cook uncovered for 15 minutes until chicken become soft and cooked.

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As you can see I did not added any water. The water from the chicken is enough to cook it. Cook until all the water evaporates.

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Once the water evaporates sprinkle our pepper ground masala powder. I just sprinkle as much as I want. I suggest to add 1 teaspoon at a time until you reach your spicy level.

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Adding red chilli powder is totally optional. I added some for the color.

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Don’t over cook after you sprinkled the pepper masala powder just give a quick stir and garnish with coriander leaves.

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Super yummy and spicy Pepper chicken is ready to be served šŸ™‚

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Happy Cooking šŸ™‚

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