I made this pepper chicken today. It’s an easy recipe and goes very well with hot phulkas or parathas
To make this yummy pepper chicken for 2 people, you will need
250gms Boneless chicken
5-6 Pepper corns
1 tsp finely crushed pepper corns
1/2 tsp Garlic crushed
1/2 tsp ginger peeled and grated
1 large Onion grated (separate the water)
2 green chillies chopped
Garam masala 1 tsp
1/2 Green capsicum de-seeded and cut lengthwise
1 tsp chopped fresh mint leaves
1 tsp lemon juice
Salt to taste
Oil
Marinate chicken with crushed pepper for 2-3 hrs and keep in refrigerator. If you are short of time, you can skip marinating altogether, just mix the chicken and crushed pepper.
Put 1 tsp oil in a non stick pan and fry chicken on high heat so that the juices seal inside. Add salt at this stage. Fry and remove the chicken when it changes colour and looks slightly golden and keep aside.
Put 1 tbsp oil in the same non stick pan and fry garlic for a second, add ginger and then add onions. Take care that they do not burn. Add the water from onion and fry for some more time.
Add chicken and fry on high heat for about 2 minutes, add garam masala and some water and leave the chicken to cook.
After the chicken is cooked, the onion and masala gravy will stick to the chicken. Adjust water to your liking. I like it semi-dry.
Switch off the gas, add lemon juice, mint leaves and green capsicum.
Serve steaming hot with phulkas, parathas or tandoori roti.