Let’s start by admitting that black pepper is not just a humble seasoning! This black pepper chicken recipe shows why!
Found in kitchens and dining tables across the globe, its pungent spiciness brings a depth of flavour to food. Indispensable in savoury cooking, this ingredients enhances the character of any dish it gets added to without masking the original flavours.
Colonisation took black pepper, a native of South India, from the coasts of Malabar to Europe and beyond! Black pepper corns known as “black gold” during the times of spice trade, is still the most traded spice.
We cook this dish on weekends when we are too lazy to spend a lot of time in the kitchen, but still health conscious to order in from a takeaway ;-). There isn’t much of a preparation required to cook this easy delicacy – there are no fancy ingredients, just common stuff found in your kitchen. There is no complicated technique, but there is some serious “peppery love” involved!
There isn't much of a preparation required to cook this easy delicacy - there are no fancy ingredients, just common stuff found in your kitchen. There is no complicated technique, but there is some serious "peppery love" involved!
Prep the ingredients - thinly slice the onions and green chillies, finely chop ginger and garlic. Clean and cut the chicken to small pieces.
Add 1 teaspoon ground pepper, lime juice, and salt to the chicken. Mix well, and let it marinate for an hour.
Heat some oil in a pan (I used a cast iron deep-bottom pan), and fry the chopped ginger and garlic. Once it's fried, add the sliced onions and cook till they are tender.
When they are cooked and tender, add chilli powder, turmeric powder, coriander powder, and a teaspoon pepper powder. Mix well, and cook for a few more minutes until the onions start turning brown.
Now add the chicken pieces, and mix well. Close the lid, and cook on a low flame for 15 minutes. When you open the lid, you can see that the chicken is cooked well in the juices. Add one more teaspoon of pepper powder, sliced green chillies, stir well, and cook on a medium flame without closing the lid. Add more salt if required.
Cook for a few more minutes to reduce dish to a thick consistency, and turn off the flame. Let it rest for another 5-10 minutes before serving.
Serve hot. This pepper chicken dish can be served as a starter/appetiser on its own, or with some rice or roti as the main course.
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