Simple pepper chicken - Dry version

Pepper chicken is a very popular indian dish made of tender chicken & exotic spices roasted to perfection. Generally I prefer semi-dry chicken dishes for weekend lunches but this time I planned to make it drier version. In fact I have no idea while making this pepper chicken to post in blog, but once finish doing this, just impressed on its taste and spiciness. So I wish to share this pepper chicken recipe with you all.

While buying chicken choose it to be tender, as the end result would be so good. This is a very simple recipe as it includes just chicken and some flavorful spices. Marinate everything and start cooking. Clean and simple steps to follow easily. Marination is an optional step so you can make this pepper chicken on the go. Adding coconut slices to this dish takes it to another level and every bite of coconut gives crunchy feel.

Try out this spicy pepper chicken and relish it with hot rice or roti. Serve with onion and lemon slices. Follow me on instagram - aroma_foods_simple_recipes

 

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Yields: 2 Servings

INGREDIENTS

• Chicken (bone-in) - 500 gms
• Garlic powder - 1 Teaspoon
• Turmeric powder – 1/4 Teaspoon
• Garam masala – 1 Teaspoon
• Chili powder – 1/2 Teaspoon
• Pepper powder – 1 1/2 Teaspoon
• Curry leaves – 1 Sprig
• Fresh sliced coconut – 1/4 Cup
• Oil – 2 Tablespoon
• Salt – As required
• Lemon slice – (optional)

MAKE IT

• Clean and place the chicken in a large bowl and add all the spice powders such as garlic powder, garam masala, chili powder along with salt. Do not add pepper at this stage, can add at last while cooking.
• Mix the chicken and spices well and marinate for about 30 minutes. Do not skip this step as the spices would get infused into chicken and cooks with intense flavor.
• Heat oil in a pan, add the marinated chicken. Do not add water, chicken itself releases water, that is enough to cook completely. If the chicken doesn’t leave enough water, can add 2-3 tablespoons of water while cooking. close and cook well.
• Cook well until the chicken is tender and juicy.
• Now no water should remain on pan and chicken should be dry at this stage. Masala’s were well coated over the chicken
• Now add pepper powder, sliced coconut and curry leaves, mix well. Coconut slices need not to be cooked completely. It tastes good in raw form.
• Switch off the heat and serve with fresh onions and lime wedge for hot rice/roti.

 

NOTES

• Instead of garlic powder you can use ginger garlic paste.
• This is a dry version of pepper chicken, if you want as gravy, add enough water while cooking.
• Do not cook too much of time as the chicken becomes hard and rubbery.