Alfred Prasad Pepper Chicken, India
Recipe: #20745
August 30, 2015
Categories: Chicken, Indian, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy Spices, Whole Chicken, Spicy, Chicken Dinner, Indian Chicken, more
"Greatbritishchefs"
Original is 4 servings
Ingredients
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- FOR THE PASTE
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- MIX
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- MIX
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- CHOP
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- Garnish
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Nutritional
- Serving Size: 1 (1074.3 g)
- Calories 758.8
- Total Fat - 25 g
- Saturated Fat - 4.6 g
- Cholesterol - 1088.6 mg
- Sodium - 1032.7 mg
- Total Carbohydrate - 46.4 g
- Dietary Fiber - 21.5 g
- Sugars - 15 g
- Protein - 94.3 g
- Calcium - 341.5 mg
- Iron - 16.2 mg
- Vitamin C - 459.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
First, prepare the skinned chicken by cutting each breast into 3 pieces and each leg into 2 pieces (thigh and leg). Set aside until required.
CHICKEN
Step 2
Make a paste by mixing together the garlic paste and the finely grated ginger, 2 tsp garlic paste and 2 tsp ginger.
Step 3
Heat oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon sticks, cardamom pods and cloves and sauté for 30 seconds. Add the sliced onions, stirring occasionally until nicely colored.
Step 4
Add the pieces of bone-on chicken, add the ginger-garlic paste, turmeric powder, chili powder, ground cumin, ground coriander and salt and cook for 5 minutes.
Step 5
Add 1/2 a cup of hot water, stir well, cover with a lid and simmer for a further 30 minutes.
Step 6
Now add the green chilies, curry leaves and chopped tomatoes. Turn up the heat and cook for 5 minutes or until the chicken is cooked through - prod the thighs and drumsticks with a fork to judge whether they are cooked through or not.
Step 7
Remove the pan from the heat, sprinkle with the crushed peppercorns and serve.
Tips
No special items needed.
0 Reviews
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