I made pepper cumin rasam the other day with rice and arbi stir fry , so thought I should try making pepper chicken. I have always been using either red chili powder or green chili or the combination of both. It is interesting to know that chilies are not endemic to India. They were introduced to us by the Portuguese through the trade. Peppercorns have been the secret for spice of the Indian cuisine for millennia. Rediscovering the flavor profile of peppercorns was a revelation to me. The food tastes so different and flavorful and completely new to my palette. No wonder they were one of the most prized trade goods for the east India company. An interesting trivia is that if you observe the sacred offering to gods made in many of the south Indian temples , they are spiced with black pepper not chillies. Pongal is one such dish. Anyways, getting back to the recipe 🙂
For the pepper cumin powder, I dry roasted equal parts of peppercorns and cumin seeds and powdered them for this recipe. For the ginger garlic paste, I blended equal parts of peeled raw ginger root and garlic cloves. I usually marinate the chicken with all the spices and condiments but this recipe is quick, easy and delicious. You may also like Hyderbadi chicken curry
- 1.5 pound / 0.7 kg Chicken
- 1 Onion (medium size)
- 1 ½ tbsp Pepper and cumin powder
- 1 Green chili ( Hot thai chili)
- 1 tbsp Oil
- 1 tsp Turmeric powder / Haldi
- 1 tsp Ginger garlic paste
- 1 tsp Garam masala
- 1/4 cup Mint leaves
- ½ tsp Coriander powder
- A pinch of red chili powder
- Salt for taste
Serving size 3
Cook time 25 min
Prep time 10 min
Passive time 20 min
- Heat up oil in a kadai or a deep pot, add green chili and ginger garlic paste. Saute until the rawness is gone . Add the chopped onions and cook until they turn translucent, this would 2-3 min.
- Add the chicken pieces and brown the meat on the skin side.
- Add salt , red chili powder, turmeric powder and mix well.
- Cover it with a lid and cook for 15-20 min on medium heat.
- Add pepper cumin powder and finely chopped mint to the pot. Mix well and cook for 5 min.
- Add the coriander powder and garam masala, mix well and turn off the heat.
Serve it hot !
Pepper chicken goes well with rice / aapam / dosa / chapathi / Naan
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Happy weekend everyone !!