Recipiyo’s Irresistible Pepper Chicken Delight
Embark on a flavor journey with Recipiyo’s Pepper Chicken recipe – a symphony of bold spices and succulent chicken that’s easy to master. Elevate your culinary skills with this delectable dish.
Ingredients:
For Marinade:
● 500g chicken, cut into bite-sized pieces
● 1 tablespoon ginger-garlic paste
● 1 teaspoon turmeric powder
● 1 teaspoon red chili powder
● Salt to taste
For Pepper Chicken:
● 2 tablespoons oil
● 1 large onion, finely sliced
● 2 tomatoes, chopped
● 1 tablespoon black peppercorns, crushed
● 1 tablespoon fennel seeds
● 1 tablespoon cumin seeds
● 1 tablespoon coriander powder
● 1 teaspoon garam masala
● 1 sprig curry leaves
● Salt to taste
● Fresh coriander leaves for garnish
Instructions:
1. Marinate the Chicken:
● In a bowl, combine chicken with ginger-garlic paste, turmeric powder, red chili powder, and salt. Allow it to marinate for at least 30 minutes.
2. Sauté Onions:
● Heat oil in a pan. Sauté sliced onions until golden brown.
3. Add Spices:
● Add crushed black peppercorns, fennel seeds, cumin seeds, and coriander powder. Sauté until fragrant.
4. Toss in Tomatoes:
● Add chopped tomatoes and cook until they turn soft and the oil begins to separate.
5. Introduce Marinated Chicken:
● Add the marinated chicken to the pan. Cook until the chicken is browned and cooked through.
6. Spice It Up:
● Sprinkle garam masala, curry leaves, and salt. Stir well to coat the chicken in the flavorful spices.
7. Simmer to Perfection:
● Let it simmer on low heat for 10-15 minutes, allowing the flavors to meld.
8. Garnish and Serve:
● Garnish with fresh coriander leaves. Serve hot with steamed rice or naan.
Tips:
● Adjust black pepper quantity according to your spice preference.
● For extra heat, add a few chopped green chilies.
● Freshly ground black pepper enhances the dish’s aroma.
● Ensure the chicken is well-marinated for richer flavors.
Discover the magic of Recipiyo’s Pepper Chicken – a dish that marries tradition with simplicity, creating an unforgettable dining experience.
FAQs
Q1: Can I use boneless chicken for this recipe?
A1: Absolutely! Adjust the cooking time to ensure boneless chicken is fully cooked.
Q2: What type of pepper works best?
A2: Freshly crushed black pepper offers the most robust flavor. Adjust to taste.
Q3: Can I make it less spicy for kids?
A3: Reduce the quantity of black pepper and skip adding green chilies for a milder version.
Q4: Any alternatives for curry leaves?
A4: While curry leaves add distinct flavor, you can omit them or use bay leaves as a substitute.
Q5: Can I prepare this dish in advance?
A5: Yes, the flavors deepen when reheated. It’s perfect for meal prepping.
Q6: Can I use chicken with bones?
A6: Certainly! Bone-in chicken adds richness to the dish. Adjust cooking time accordingly.
Q7: How do I store leftover Pepper Chicken?
A7: Store in an airtight container in the refrigerator for up to 2-3 days.
Q8: Can I use ground black pepper instead?
A8: While whole peppercorns are preferred, ground pepper works if that’s what you have.
Q9: What side dishes pair well with Pepper Chicken?
A9: Enjoy it with steamed rice, naan, or roti for a complete meal. A side of raita complements the spices.
Q10: Can I add vegetables to this recipe?
A10: Absolutely! Bell peppers, carrots, or peas make great additions for extra flavor and texture.
Q11: How spicy is this dish?
A11: The spice level can be adjusted to your liking. Increase or decrease black pepper accordingly.
Q12: Can I make it without marinating the chicken?
A12: Marination enhances flavor, but you can reduce the marination time if you’re short on time.
Q13: Can I use ground cumin and coriander instead of seeds?
A13: Yes, ground spices work well. Adjust quantities to taste.
Q14: Can I freeze Pepper Chicken?
A14: While it can be frozen, the texture may change. Reheat gently to retain flavors.
Q15: Can I make it in a slow cooker?
A15: Yes, adapt the recipe for a slow cooker, adjusting cooking times accordingly.