Pepper chicken

June 15, 2016

This gravy is prepared from onion, tomato paste with lots of spices. The chicken is cooked in the gravy and served with roti, naan or parathas.

1 lb(400 grams) Chicken Cut into small pieces(Either boneless or with bones)
2 Teaspoons crushed black pepper
3-4 Tablespoons Chopped coriander leaves/Cilantro
Salt to taste
For Paste:

1 Big Onion, Chopped very fine
2 Medium size tomatoes, chopped fine
1/2 Inch Ginger, chopped fine
2-3 Garlic cloves chopped fine
1 Teaspoon red chili powder(adjust according to how hot you want)
1/2 Teaspoon Turmeric powder
1 Teaspoon Dhania powder/Coriander Powder
2 Tablespoons Olive oil(or any cooking oil)
For Tempering:

2 Slit green Chilies
12-15 Kadi patta/Curry leaves
1/2 Teaspoon Jeera/Cumin seeds
1 Teaspoon Sauf / Fennel seeds
2-3 Ilaichi / Green cardamom
1 Inch cinnamon stick
3 Cloves
1 Tablespoons Olive oil(or any cooking oil)

Wash chicken pieces well 3-4 times . Drain water properly and keep aside. In a big saucepan, add 2 tablespoons oil and fry ginger, garlic and onions on medium high heat. Keep frying for 3-4 minutes or...
See the full directions on my site

Nutritions

Calories
473

Sodium
569mg
23% DV

Fat
33g
52% DV

Protein
17g
34% DV

Carbs
21g
7% DV

Fiber
7g
30% DV

Dairy-Free Sugar Free