Pepper chicken

Serves: 4-6
Cooking time: 50 Mins

Cuisine : Indian
Course : Main
Skill Level : Easy

  • 4 tbsprapeseed oil
  • 4 sticks cassia bark
  • 4 pods green cardamom
  • 4 cloves
  • 2 red onions, sliced fine
  • 1 whole small chicken, skin-off, bone-on, cut into 10 pieces*
  • 3 sprigs curry leaves
  • 1 ½ tbspginger-garlic paste

  • 1 tsp turmeric powder
  • 1 tspKashmiri chilli powder
  • 1 tspcumin powder
  • 2 tspcoriander powder
  • salt
  • 4green chillies, split lengthwise
  • 2 ripe, medium tomatoes, chopped fine
  • 2 tspfreshly groundblack peppercorns

*To prepare the skinned chicken, cut each breast into 3 pieces and each leg into 2 pieces (thigh and drumstick).

Heat oil in a thick-bottomed saucepan. Add cassia bark, cardamom and cloves, sauté for half a minute Add sliced onions and sauté over medium heat, stirring occasionally, until golden brown.

Add the pieces of bone-on chicken, add ginger-garlic paste, turmeric powder, chilli powder, cumin powder, coriander powder and salt; sauté for about 10 minutes over a medium fire.

Add ½ a cup of hot water, stir well, cover with a lid and simmer for a further 15 minutes.

Now add the split green chillies, curry leaves and chopped tomatoes, sauté over high heat for 5 minutes or until the chicken is cooked through (Check the thighs and drumsticks are cooked through) Remove from the flame and sprinkle crushed peppercorns. Check seasoning and serve hot.

Note: If unsure about preparing a whole chicken, use skinless chicken drumsticks or diced chicken breast.(If using diced chicken breast, skip the step where ½ a cup of water is added, covered and simmered for 15 minutes as diced boneless breasts cook much faster)

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