I love cooking. Disclaimer: Simple, easy and less time taking dishes only.
I hate spending too much time on cooking. I mean cutting too many onions (more than 2 is that ‘too many’ 😉 ) grating, beating and stuff like that. Call me lazy or call me ‘A mother who doesn’t want to waste her precious time with kids on cutting onions and potatoes’.
Yes. Less time in Kitchen means more time with kids.
I can talk for hours on this, but it is Sunday and my tummy is crumbling for Spicy south Indian Non vegetarian food (obviously!!). I crawled through the net and see that all those delicacies call for a lot of grating, sautéing and grinding.
Mm.. Mmm.. It’s not my style of cooking at all. What do I do?
The sad ‘Me and my tab’ sat down, still processing the query, both of us. My eyes got fixed onto something. Its a brown wooden Dining table in front of me, with two tiny glass containers. One with salt and the other with Pepper.
Yes. That’s it. Pepper!!!
Pepper is my all time favourite spice for it makes any dish deliciously spicy effortlessly. Its flavour goes well with all types of cuisines and above all its friendly to your tummy. With all its antioxidant and antibacterial effects, no wonder why Pepper has been the queen of spices over centuries. Native to India, It has made histories being the most traded spice on the Earth.
Histories apart, why not today, we make chicken with pepper and call it Pepper chicken? Very simple idea and it came out to be a real mouth watering delicacy.
So, if you are one soul like me, who doesn’t want to spend much time on cooking, yet craves for spicy yummy food, then you sure will love this one.
Prep Time : 10 mins
Cooking Time : 20 mins
Chicken – 1/2 kg
Onion – 1 (big)
Tomato – 1 (big)
Green chillies – 2
Ginger garlic paste – 2 tea spoon
Garam masala – 2 tea spoon
Turmeric powder – 1/4 tea spoon
Curd – 2 Table spoons
Ground pepper – 1.5 Table spoon
Whole spices – Cinnamon, Star anise, Cardamom, Clove, Bay leaf (1 each)
Curry leaves, Coriander leaves
Salt to taste, Oil to toss
- Add oil in a pan. Add the whole spices and Curry leaves. Add onion and saute.
- Do not let it fry crisp. Add tomatoes, green chillies and saute together. Once they get mixed well, add Ginger garlic paste and mix.
- Add Garam masala and Turmeric powder and saute for a minute.
- Now add the cleaned Chicken pieces. Add salt and mix well. Close the lid for 5 mins
- Open the lid and add Curd. Now close and cook for another five minutes.
- Once the chicken is almost 80% cooked, add the Ground pepper and cook in low flame for 10 mins
- Add coriander leaves and serve hot with Rice, Roti or any Bread of your choice.
- Do not add water anywhere, the chicken would leave a little water when you add salt and keep the lid closed. It will get cooked in that water- curd mix itself. Curd makes the meat tender and easy to cook.
- Its the ground pepper that gives the right flavour for this dish. Pepper powder may not suite.
- What I presented here is a dry dish. If you like a gravy full dish, just double the amount of Onion and Tomato and add water just after five minutes you added Curd. Add the ground pepper only after your dish reached the desired consistency.