Pepper Chicken Recipe
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
-
Total Time
1 hr 20 mins
-
Servings
4
-
Calories
384 kcal
-
Course
Main Course
-
Cuisine
Indian
Pepper Chicken Recipe
Report
Shake up dinner with this Pepper Chicken—tender chicken, zesty tomatoes, and a fiery peppercorn twist that keeps things exciting.
Share:
Ingredients
- 1 cup roughly chopped onion
- 2 Tbsp. roughly chopped ginger root
- 6 cloves garlic peeled
- 2 teaspoons ground coriander
- 1/2 tsp. turmeric powder
- 1 Tbsp. whole black peppercorns
- 2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
- 2 Tbsp. ghee or vegetable oil divided
- 1 cinnamon stick
- 5 whole cloves
- 1 Tbsp. black peppercorns either whole or crushed
- 2 roma tomatoes pureed in a blender or food processor
- salt to taste
- Cilantro leaves for garnish and cooked basmati rice for serving optional
Instructions
- Combine the onion, ginger, garlic, coriander, turmeric, and one tablespoon of whole black peppercorns in the bowl of a food processor. Grind until it forms a paste, then toss with chicken pieces and refrigerate for one hour.
- Heat 1 tablespoon of ghee or oil in a large skillet over medium-high heat. Sauté the chicken for 4 to 5 minutes, or until cooked through. Set aside.
- Wipe out the pan with a paper towel, then add the remaining tablespoon of oil or ghee. Add the cinnamon stick and whole cloves to the oil and cook over medium heat for 3 to 4 minutes to infuse the oil. Remove and discard the cinnamon stick and cloves.
- Add the remaining tablespoon of peppercorns (either whole or crushed, according to your taste) and the pureed tomatoes to the pan. Cook for three minutes, stirring, then return the cooked chicken to the pan. Toss the chicken in the sauce and cook until heated through, about three minutes. Taste and add salt as needed. Serve with basmati rice and garnish with cilantro leaves.
Notes
- To store Pepper Chicken leftovers, transfer them to an airtight container and refrigerate them for up to 3 days. You can also freeze them for up to 2 months.
- To reheat, thaw overnight in the refrigerator if frozen, then warm it on the stovetop over medium heat until heated through. You can also microwave it in short intervals, stirring occasionally. Add a splash of water or broth if the sauce thickens too much during reheating.
Nutrition Information
Show Details
Serving
1serving
Calories
384kcal
(19%)
Carbohydrates
14g
(5%)
Protein
50g
(100%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.03g
Cholesterol
164mg
(55%)
Sodium
271mg
(11%)
Potassium
1152mg
(33%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
371IU
(7%)
Vitamin C
12mg
(13%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 384kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 50g | 100% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 164mg | 55% |
| Sodium | 271mg | 11% |
| Potassium | 1152mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 371IU | 7% |
| Vitamin C | 12mg | 13% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
Other Recipes
You'll Also Love
