PEPPER CHICKEN (INDIAN STYLE)

PEPPER CHICKEN (INDIAN STYLE)

A simple chicken gravy with Indian spices and herbs. Not one of your regular greasy gravies, but will definitely satisfy your taste buds when you are craving a yummy chicken gravy with some steamed rice or rotis. Don’t forget a big bowl of salad or veggies to go along with it!

GLUTEN FREE , HIGH PROTEIN

Serves – 4

Cooking time – 1 hour

INGREDIENTS:

Chicken – 500 gms (boneless / half chicken with bone)

Onions –2 medium, finely chopped

Curd – ¼ cup

Ginger – garlic paste – 1 Tbsp

Green chilli paste – 1 tsp or Green chilli – 1-2, chopped

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Fresh black pepper powder – 1 Tbsp

Turmeric powder – ½ tsp

Curry leaves – 2 sprigs, chopped

Bay leaf – 1

whole spices – 2 each

oil – 4 tsps

salt – to taste

cream – 1 tsp (optional)

METHOD:

1. Marinate chicken in half tbsp ginger garlic paste, green chilli paste, half tsp pepper and salt for at least 2 hours or overnight.

2. Heat oil and add the bay leaf and whole spices (cinnamon, cloves, black pepper and cardamom).

3. Once heated well, add chopped onions and fry well till they turn golden brown in colour. Add chopped curry leaves.

4. Add the remaining half tbsp of ginger garlic paste and fry till the raw smell goes off. Now add the dry spices and roast for a minute. Add a splash of water to avoid burning the spices.

5. Add in the marinated chicken and roast well till the pieces are sealed.

6. Add the curd and mix well.

7. Add in the crushed black pepper and some water. Mix well and cover and cook for 15-20 minutes on low flame or till the chicken is well cooked. Stir in between to ensure even cooking.

8. Check the salt, add in your cream (optional), add some more freshly ground black pepper on the top and garnish with some chopped coriander leaves and serve.

NUTRITIONAL PROFILE

Energy – 280 kcals

Protein – 28g

Carbohydrates – 4g

Fats – 17g