Pepper Chicken

To marinate chicken for Pepper Chicken, combine 1 kg of chicken leg pieces with crushed black peppercorns, curry leaves, ginger garlic paste, and oil in a bowl. Ensure the chicken is well-coated with the marinade and let it sit for at least 30 minutes to absorb the flavors. For best results, marinate it overnight in the refrigerator.

If you're looking for substitutions in Pepper Chicken, you can use boneless chicken breast instead of thighs and drumsticks for a leaner option. For a dairy-free version, replace the curd with coconut yogurt or a non-dairy alternative. If you're sensitive to spice, reduce the amount of green chillies or omit them entirely.

To store leftover Pepper Chicken, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2-3 months. When reheating, ensure it reaches an internal temperature of 165°F (74°C).

Pepper Chicken pairs wonderfully with steamed basmati rice or jeera rice for a traditional meal. You can also serve it with naan or roti for a delightful experience. For a refreshing contrast, consider a side salad or raita made with yogurt and cucumber to balance the spiciness.

To make Pepper Chicken, start by marinating the chicken with black peppercorns, curry leaves, ginger garlic paste, and oil. Next, cook onions and curry leaves in hot oil until translucent, then add the marinated chicken and cook for about 7-8 minutes. Stir in beaten curd and a special masala blend, and finish with black pepper powder. Garnish with coriander and serve hot.