Pepper Chicken

I first tasted this version of Pepper Chicken at a dinner at my parent’s home in Bangalore where the cook takes pride in presenting something delectable each time my husband and I visit. This is a spicy and delicious recipe that’s an adaptation from Andhra style. Very minimal ingredients are required to cook this item; and also the preparation time is now. Further, this dish can be cooked in very little oil or butter. Cumulatively this is one of those dishes that bring taste and health combination to your dinner table.

 

Table set up and pepper-chicken photo courtesy: Mrs. Krishna Mukherjee

 

Ingredients:

• Chicken

• Vinegar

• Garlic paste

• Pepper (crushed)

• Coriander powder

• Green chillies (chopped)

• White oil

• Butter

• Salt (to taste)

 

Method:

• Marinate chicken with vinegar, salt, garlic paste and a handful of chopped green chilies for about an hour.

• Heat oil.

• Add some butter. (A very little oil and butter would be sufficient for making this if cooked in non stick pan)

• Put crushed pepper

• Add some garlic paste

• Add chicken and stir for some time

• Add some coriander powder mixed with water and stir occasionally.

• When it becomes dry, add hot water and let it boil for some time.

• Adjust seasoning.

• When chicken becomes tender, add chopped green chilies and coriander leaves.

• Give some standing time and serve, preferably with pilaf.

Note: You may add a sprinkle of gandhoraj lebu (Kaffir Lime or Markut Lime or Magood Lime) while eating. Adds a lovely aroma and zesty taste.