I have now realised that sometimes it is impossible to plan things much ahead of time – because things are bound to happen exactly the way they are supposed to – whether we like it or not, so it is better to take them in one’s stride and keep a free mind.
Today’s recipe is something which I just put together sometime ago when I was trying to look for chicken dishes that would go well with chapathis. Since it turned out well the first time around, it has been prepared several times over and has only improved in its taste. I play around with the ingredients and quantities everytime, so I can say that it is something that simply evolves. Sometimes the best tasting dishes are when you expect the least out of them.
Chicken Pepper Masala
- 500 gms chicken on the bone
- juice of 1/2 lime
- 3 tsp ginger - garlic paste
- 2 medium sized onions finely chopped
- 1 medium sized tomato finely chopped
- 2 small green chillies (adjust to tastslit
- 1 tsp pepper powder
- 1-1/2 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 tbsp chopped coriander leaves + extra for garnishing
- 2 tbsp oil or ghee
- salt to taste
- Cut the chicken into small pieces, wash & allow to drain. Marinate it with salt, lime juice and 1 tsp ginger garlic paste and keep aside for 20-30 mins
- Heat oil or ghee in a pan and fry the slit chillies, 2 tsp ginger garlic paste and chopped onions till golden brown. Add the marinated chicken and fry for a couple of minutes.
- Toss in the pepper, cumin, red chilli & turmeric powders, mix well and add 1/2 cup of water and adjust salt to taste (remember that the marination has salt in it). Cover and cook on a slow flame till the chicken is cooked halfway. Add the chopped tomatoes and coriander leaves and continue to cook till the chicken is done.
- Garnish with coriander leaves and serve hot with chapathis, dosa or rice.
The nutritional values are only indicative.