Chicken Pepper Masala

A breakdown on how to develop complexity in dishes.

  • Chicken: 500 grams.
  • Onions: 2
  • Lemon juice.
  • Chopped Garlic.
  • Green Chilies.
  • Black Pepper.
  • Kasuri Methi, 1 tsp.
  • Coconut Milk: 50 ml.
  • Salt
  • Oil.

Marinate the chicken in lemon juice, salt and pepper for 30 mins.

Sauté the chicken in oil till its almost cooked. Remove the chicken and in the same oil, saute the onion, green chilly and garlic. This oil would have picked up a lot of the flavors, which were released from the chicken. When the raw smell from the onions and garlic is gone and they have become very soft, remove about 80% of it. Puree it in a blender. Add it back to the remaining onions in the pan. Add the chicken and whatever juices it released back into the pan. Add some kasuri methi or coriander or mint.

Add coconut milk and some water into the pan. If you don’t have coconut milk, swap it with beaten yogurt. Sprinkle a little pepper powder. Cover and cook on low flame for about 10-12 minutes.

Serve hot.



Published by Imran

A s/w engineer by profession, I cook for my family.

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