Pepper Chicken
Indulge in the bold and aromatic flavors of Pepper Chicken, a quick and irresistible dish that showcases tender, bite-sized chicken thighs infused with a zesty marinade of turmeric, red chili powder, ginger-garlic paste, and lemon juice. The essence of freshly cracked black pepper takes center stage, complemented beautifully by sautéed golden onions and fragrant curry leaves. Cooked to perfection in a light, flavorful sauce, this dish strikes an ideal balance of spiciness and savoriness. Garnished with fresh coriander, Pepper Chicken pairs wonderfully with steamed rice or warm bread, making it a standout choice for weeknight dinners or casual gatherings. Ready in just 45 minutes, it's a crowd-pleaser you’ll want to add to your repertoire today! Keywords: Pepper Chicken recipe, spicy chicken dish, aromatic chicken curry, quick dinner recipe, Indian-style chicken.
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Recipe Information
Ingredients
- 500 g Chicken thighs, boneless and skinless
- 2 tbsp Black pepper, freshly cracked
- 1 tsp Salt
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tbsp Ginger-garlic paste
- 2 tbsp Lemon juice
- 3 tbsp Vegetable oil
- 1 medium Onion, sliced
- 10 leaves Curry leaves
- 100 ml Water
- 2 tbsp Coriander leaves, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add salt, turmeric powder, red chili powder, ginger-garlic paste, lemon juice, and 1 tablespoon of black pepper. Mix well and let the chicken marinate for at least 30 minutes.
Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add the sliced onion and curry leaves, and sauté them until the onions turn golden brown.
Add the marinated chicken pieces to the pan. Stir-fry on high heat for about 5-7 minutes until the chicken starts to brown and the spices coat each piece.
Reduce the heat to low, cover the pan, and let the chicken cook in its own juices for about 10 minutes. Stir occasionally to prevent sticking.
Pour in 100 ml of water to deglaze the pan, scraping up any bits stuck to the bottom. This also helps in creating a light sauce.
Continue to cook uncovered on medium heat, reducing the water until the sauce thickens and the chicken is fully cooked and tender, about another 10-15 minutes.
Add the remaining 1 tablespoon of freshly cracked black pepper for a final burst of flavor, mixing well.
Garnish with chopped coriander leaves and serve hot with steamed rice or your choice of bread.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 7.7 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1813 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
