Garlic Pepper Chicken

Name: Garlic Pepper Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 800 g Chicken (curry cut pieces); 1 tsp Turmeric; 1 tsp Red Chilli Powder; 0.5 tbsp Salt (divided); 1 tbsp Coriander Seeds; 1 tsp Cumin Seeds; 1.5 tbsp Black Peppercorns; 1 tbsp Fennel Seeds; 5 tbsp Oil; 1.5 tbsp Garlic (chopped); 4 medium-sized Onions (sliced); 2 sprigs of Curry Leaves; 0.5 cup Tomato Puree; 2 tbsp Lemon Juice; 1 tbsp Ghee (optional)

by Leena Kohli (@leenakohli)

Prep Time

20min

Cook Time

30min

Total Time

50min

IndianLunchDinnerSideMeat

Garlic Pepper Chicken is a mouth-watering and simple-to-make recipe. It combines chicken with just a handful of spices and zesty lemon, making it taste amazing. Whether it’s a cozy family gathering or a lively party, this dish is sure to be a hit that everyone will enjoy.

Ingredients

4 Servings

800g
Chicken (curry cut pieces)
1tsp
Turmeric
1tsp
Red Chilli Powder
1/2tbsp
Salt (divided)
1tbsp
Coriander Seeds
1tsp
Cumin Seeds
1 1/2tbsp
Black Peppercorns
1tbsp
Fennel Seeds
5tbsp
Oil
1 1/2tbsp
Garlic (chopped)
4
medium-sized Onions (sliced)
2sprigs
of Curry Leaves
1/2cup
Tomato Puree
2tbsp
Lemon Juice
1tbsp
Ghee (optional)

Method

Marinate the chicken pieces with turmeric, red chilli powder and ½ tsp salt thoroughly and let it rest for 10-15 minutes.
Dry roast coriander seeds, cumin, black peppercorns and fennel seeds until they release their aroma. Coarsely grind the roasted spices and set them aside.
Heat oil in a wok over high heat.
Add chopped garlic and cook until it turns slightly golden.
Add the sliced onions to the wok and mix well. Cook until the onions turn translucent. Add curry leaves and mix again.
Pour in the tomato puree and cook until the oil separates and releases to the surface.
Add the marinated chicken and mix well. Cook until the chicken lightens in colour.
Add lemon juice and the remaining salt. Mix, cover and allow the chicken to simmer until fully cooked. Stir occasionally.
Add the coarsely ground spices to the wok and mix well. Cover and cook for an additional 4-5 minutes.
Turn off the heat and let the chicken rest for a few minutes to absorb the flavours.
Serve hot and enjoy.