Sunday, July 10, 2011
Pepper Chicken Fry
The absence from the blogging world this time has been a little too long. Blame it on housework, social commitments, a few hobbies, a beautiful short vacation and the summer vacations. Back now:) and with my daughter's vacations having started there is going to be a lot of cooking happening in the days to come. Playing the whole day long definitely gets kids hungrrrrry(I am sure many mom's are nodding from their respective kitchens:). With the right mix of health and taste to be ensured Mamas sure are going to be kept really busy.
Chicken is a favorite at my place as my regular readers know by now. The search for different ways to cook chicken is an ongoing process. One of the searches got me to this tempting pepper chicken by Cool Lassi(e)at Pan Gravy Kadai Curry and ....I could resist no longer. Going through the list of ingredients I had it all in my pantry including a packet of chicken legs waiting to be cooked. This delicious looking chicken was just the thing I needed to turn the regular fare into one that both hubby and daughter would love. And yes, they did, have already made this dish thrice. A simple, flavourful quick recipe, the entire dish was polished off for lunch itself. Thanks Cool Lassi(e) for sharing the yummy recipe.
Here's the recipe for the Pepper chicken:
For the marinade:
4 Tbsp Thick Yogurt
1 tbsp ginger-garlic paste
1/4 Tsp Turmeric Powder
1/8 Tsp Salt
10 Chicken Drumsticks
1/2 Medium Yellow Onion, finely chopped
1/4 Cup Crushed Canned/Fresh Tomatoes, Pureed ( I used 2 tsp of tomato paste)
1/2 tsp ginger-garlic paste
1 Tbsp Coriander Powder
1 Tsp Crushed Pepper
2 Tbsp Olive Oil
1 Tbsp Olive Oil for browning the chicken
Salt as needed
1- Mix all the ingredients given under the heading marinade in a bowl. Marinate the chicken in the mixture and keep aside. Making slits in the pieces would help soak in the flavours quickly.
2- Take a pan and add in 2 tbsp of oil. Add the chopped onions and ginger-garlic paste. Saute till the onions are soft and translucent. Add in the tomato paste and saute.
3- When the oil starts to separate, add the coriander and pepper powder.
4- Mix well. Do not add water, let the chicken cook in its own moisture. Cover and cook till the chicken pieces are done.
4- Open the lid and add a tbsp of oil. Cook on medium heat till the chickhttp://www.blogger.com/img/blank.gifen pieces are nicely browned and coated with the masala.
5- Serve with plain rice, as an appetiser or with hot chapatis. http://www.blogger.com/img/blank.gif
1- I was racing against time and so decided to use a tbsp of Dabur's Ginger- Garlic Paste instead of the fresh ginger and garlic. I added 1/2 tsp of ginger-ghttp://www.blogger.com/img/blank.gifarlic paste in the masala too.
2- I didn't have a cast iron pan and so had to make it in my non-stick kadai.
3- Make sure to brown the chicken on medium heat so that it has a nice brown coating and does not get burnt.
You may also like some of my other chicken recipes