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Lakshmi's Cookbook Videos

Pepper Chicken


In this post I am sharing the recipe for Pepper Chicken, a very easy dish that requires very little ingredients. This is one of my favourite dishes which I have recommended to many of my friends. This dish is handy when you are running out of time or ingredients. Pepper adds spice to the dish and is also extremely healthy.

I first made this recipe after watching chef damodaran’s show in tv. The capsicum in the recipe is my own addition and is not present in the original recipe. The capsicum adds crunch factor to the dish. I prefer having this dish with curd, rasam or sambhar rice. Just by mixing the chicken's masala with plain rice, you have a new dish for a lazy day. Try this lip smacking dish and give me your feedback.

Preparation time: 10 minutes|Cooking time: 20 minutes
Course: sides|Cuisine: Indian

Ingredients:

Chicken- 500 gms
Onion- 2(finely cut)
Tomato-2 (finely cut)
Capsicum-1(cut into bite size pieces)
Ginger garlic paste- 1 ½  tblsp
Green chillies-3(slit)
Pepper powder- 1 tblsp
Turmeric powder- ¼ tsp
Salt- as needed
Oil- 1 tblsp

Method:

1.       Wash and clean the chicken pieces and keep ready.
2.       Heat oil in a kadai. Add onion and fry till pink in colour.
3.       Then add capsicum and fry for two minutes.
4.       Next add tomatoes and stir well.
5.       Once the tomatoes are mashed well, add ginger garlic paste, green chillies and pepper powder. Mix well.
6.       Add turmeric powder and salt. Stir to mix everything together.
7.       Add the chicken pieces and fry well for the masala to coat on the pieces.
8.       Add a glass of water. When the water starts boiling close the kadai with a lid and turn the flame to medium.
9.       Cook until the water dries up and chicken becomes soft. 

Notes:

·         Increase pepper powder and green chili, if you prefer a spicy dish. The measurement I have given here yields mildly spiced one.
·         Don’t add too much of oil to cook. Chicken’s fat adds on to the oil.
·         Switch off the flame only when all the water is dried up. This dish tastes better when dry.

Step by step pictures


heat oil in a kadai and add onion.
fry till pink in colour.
next add capsicum. fry for two minutes.
now add tomatoes. stir well.

 once tomatoes are mashed well add
 ginger garlic paste, green chillies and pepper powder.
then add turmeric powder and salt.
mix everything well.
add chicken pieces and stir well
so that the masala coats on the chicken pieces.
add a glass of water. when water starts boiling
 put the flame into medium and  close with a lid.
cook it till water dries up
and chicken gets cooked fully.

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